Kawan Pajak, tahukah kamu kalau Program Makan Bergizi Gratis (MBG) juga berkontribusi terhadap penerimaan pajak?
Agar pelaksanaannya berjalan lancar, transparan, dan akuntabel, setiap pihak yang menjalankan kegiatan usaha dalam ekosistem MBG—mulai dari yayasan penyelenggara, penyedia bahan pangan, hingga tenaga kerja—tentu memiliki kewajiban perpajakan yang harus dipenuhi.
Yuks baca informasi selengkapnya pada infografis berikut ini!
Individuality be damned though, because in 5 tracks I heard -which some has under 100 plays on it-, they nearly have no red strings on them, the sound which some producer put as their signature.
my random ytmusic journey led me to this AI singer/producer today.
This producer has made 41 albums -not songs- in the span of 2 years and that is simply scary
the Lo-Fi space is quite accepting, and quite established too in the way songs are produced. Hence why AI can generate this much songs in such a short time.
Both sides of the Precure x Conan collaboration were a lot of fun, especially the latter! You could tell it was a labor of love from the recreation of the transformation
sudah tidak ada kontribusi ke economic growth sektor primer maupun industri, pajaknya DTP pula.
lintah nyedot darah emang nggak bikin orang mati, tapi kalo ketempelan jijik juga
Overall, this is a great coffee that punches though its price point.
Never would have thought that the best coffee for this year will come from wifey's hometown, but this is a solid contender on par with Hana's Limitless line.
After SEVEN years married to a Rejang Lebongese, I finally get to taste one of their finer offering of coffee.
With how producers there leans heavily towards commercial grade, a specialty producer like this is a fresh breath of air, and a statement on a growing coffee culture
It's a sigararutang bean, and with that came a significant body. At 35-or so degree it's pretty sweet. A little bit of bitterness at the finish, but I'll attribute that to the fact that this was brewed while still on degassing period.
it's been a while since I brewed coffee "seriously", as in factoring all the variables like temp, grind size, agitation, and drop down time; and I gotta say, I miss this kind of competitive mood in the morning
At this point, I gotta say that the end product also tastes weird. The fact that the main ingredient is a frozen product and that might have killed the natural yeast, is one of the main possibility why this is so acidic at the second day of extraction.
Stopped at nabidh stage because the slurry looks a bit weird. Might yield a better result using Deglet Nour rather than Bam, but that's a puzzle for next year.