Indonesian to English: Sample Indonesian-English
General field: Law/Patents
Detailed field: Law: Contract(s) | |
Source text - Indonesian
JANGKA WAKTU PERJANJIAN KERJASAMA
(1) Perjanjian Kerjasama ini berlaku efektif mulai tanggal xx xxxx sampai dengan tanggal xx xxxx atau ketika PARA PIHAK selesai menjalankan Hak dan Kewajiban masing-masing.
(2) PARA PIHAK sepakat bahwa dengan itikad baik dan penuh tanggung-jawab serta kesadaran berkewajiban penuh melaksanakan seluruh ketentuan-ketentuan berdasarkan Perjanjian, sejak Perjanjian ini ditandatangani oleh PARA PIHAK sampai dengan Perjanjian ini diakhiri berdasarkan kesepakatan PARA PIHAK.
| Translation - English
CONTRACT AGREEMENT PERIOD
(1) This Contract Agreement effectively commences on xx, xxxx until xx, xxxx or albeit the PARTIES have accomplished each PARTY's Rights and Obligations.
(2) PARTIES agree amidst good intention, utter responsibility, and having knowledge of, entirely oblige to conduct all stipulations according to the Contract Agreement; effectively commence on the sign of the Contract Agreement by PARTIES until the Contract Agreement is concluded based on the agreement of PARTIES.
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English to Indonesian: Sample English-Indonesian
General field: Science
Detailed field: Fisheries | |
Source text - English
Storage time and temperature are the major factors affecting the rate of loss of quality and shelf life of fish [1]. Research on the shelf-life and quality changes of fish mince has mainly been performed on surimi under frozen storage conditions [2-4]. However, there are some disadvantages associated with frozen storage [5] including freezer burn, product dehydration, rancidity, drip loss and product bleaching which can have an overall effect on the quality of the frozen foods. | Translation - Indonesian
Waktu dan suhu penyimpanan merupakan faktor utama yang mempengaruhi laju penurunan kualitas dan umur simpan ikan [1]. Penelitian umur simpan dan perubahan kualitas ikan cincang dilakukan pada surimi (daging ikan cincang) dengan penyimpanan beku [2-4]. Namun, penyimpanan beku memiliki beberapa kekurangan [5], termasuk freezer burn (dehidrasi), ketengikan, penurunan daya ikat air, dan perubahan warna, yang merupakan efek relatif dari kualitas makanan beku.
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