{"id":9038,"date":"2014-12-04T01:38:58","date_gmt":"2014-12-04T01:38:58","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/cbz\/supplementary-class-molecular-gastronomy\/"},"modified":"2014-12-04T01:38:58","modified_gmt":"2014-12-04T01:38:58","slug":"supplementary-class-molecular-gastronomy","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/","title":{"rendered":"Supplementary Class: Molecular Gastronomy"},"content":{"rendered":"<p style=\"text-align: justify;\">Pada hari Sabtu, 15 November 2014, <span style=\"color: #800080;\"><strong>Culinary Business Student Union<\/strong><\/span> mengadakan <i>supplementary class <\/i>yang mengangkat tema <span style=\"color: #800080;\"><strong>molecular gastronomy<\/strong><i>.<\/i><\/span> <i>Chef <\/i>yang diundang untuk membawakan <i>supplementary class <\/i>ini adalah <span style=\"color: #800080;\"><strong>Chef Cornelius Eggi<\/strong><\/span>, <span style=\"color: #800080;\"><strong>Demi Chef dari Il Ristorante<\/strong><\/span>, sebuah <i>restaurant fine dining<\/i> yang berlokasi di <span style=\"color: #800080;\"><strong>BVLGARI Hotels &amp; Resorts Bali<\/strong><\/span>. <i>Molecular Gastronomy <\/i>sendiri adalah cara memasak yang menggabungkan antara <i>culinary<\/i>, <i>art<\/i>, dan <i>science<\/i>. <i>Supplementary class<\/i> ini diadakan rutin setiap minggunya untuk mengembangkan <i>soft skill<\/i> dan <i>hard skill<\/i> mahasiswa <span style=\"color: #800080;\"><strong>Culinary Business Department <\/strong><\/span>terutama dibidang <i>food and beverage product development<\/i>.<\/p>\n<p style=\"text-align: center;\"><a ref=\"magnificPopup\" href=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-7566\" alt=\"Gastronomy with Cornelius Eggi-1\" src=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-1.jpg\" width=\"483\" height=\"483\" srcset=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-1.jpg 604w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-1-150x150.jpg 150w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-1-300x300.jpg 300w\" sizes=\"auto, (max-width: 483px) 100vw, 483px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><i>Supplementary class<\/i> ini mengajak semua mahasiswa yang mengikuti untuk <i>hands on<\/i> membuat <i>menu spesial <\/i>dengan metode <i>molecular gastronomy<\/i> yaitu <span style=\"color: #800080;\"><strong>Deconstructed Rujak Salad with South Kuta Style<\/strong><\/span>. Tidak hanya teknik memasak menggunakan metode <i>molecular gastronomy <\/i>saja yang diajarkan, namun teknik memotong pun juga diajarkan pada kelas ini. Bahan-bahan yang digunakan dalam membuat <i>menu <\/i>rujak salad ini sama seperti bahan untuk membuat rujak pada umumnya, sehingga membuatnya tidak begitu sulit. Namun, perbedaannya yaitu penggunaan teknik <i>molecular gastronomy<\/i> dalam memasak rujak ini, serta seni penataan makanan di piring atau <i>plating <\/i>yang artistik sehingga dapat meningkatkan nilai jual rujak sebagai makanan Indonesia. Rujak salad yang dimasak secara berkelompok yang terdiri dari tiga orang ini akan dilombakan oleh Chef Eggi, dengan cara mengupload di media sosial Instagram dengan hashtag #rujaksaladuc.<\/p>\n<p style=\"text-align: justify;\"><a ref=\"magnificPopup\" href=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-7567\" alt=\"Gastronomy with Cornelius Eggi-2\" src=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-2.jpg\" width=\"483\" height=\"483\" srcset=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-2.jpg 604w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-2-150x150.jpg 150w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi-2-300x300.jpg 300w\" sizes=\"auto, (max-width: 483px) 100vw, 483px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pada hari Sabtu, 15 November 2014, Culinary Business Student Union mengadakan supplementary class yang mengangkat tema molecular gastronomy. Chef yang diundang untuk membawakan supplementary class ini adalah Chef Cornelius Eggi, Demi Chef dari Il Ristorante, sebuah restaurant fine dining yang berlokasi di BVLGARI Hotels &amp; Resorts Bali. Molecular Gastronomy sendiri adalah cara memasak yang menggabungkan&#8230;<\/p>\n","protected":false},"author":1,"featured_media":7565,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[359,426],"tags":[399,445,371,372,524,400,401,388,373,397,525,411,526,393,394,527],"class_list":["post-9038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-news-id","category-master-class-id","tag-cb-id","tag-cb-students-id","tag-cb-uc-id","tag-cbz-uc-id","tag-chef-id","tag-cooking-school-id","tag-culinary-id","tag-culinary-bachelor-id","tag-culinary-business-id","tag-culinary-degree-id","tag-gastronomy-id","tag-hima-cb-id","tag-mollecular-gastronomy-id","tag-sekolah-kuliner-id","tag-sekolah-masak-id","tag-supplementary-class-id"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Supplementary Class: Molecular Gastronomy - Universitas Ciputra<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Supplementary Class: Molecular Gastronomy - Universitas Ciputra\" \/>\n<meta property=\"og:description\" content=\"Pada hari Sabtu, 15 November 2014, Culinary Business Student Union mengadakan supplementary class yang mengangkat tema molecular gastronomy. Chef yang diundang untuk membawakan supplementary class ini adalah Chef Cornelius Eggi, Demi Chef dari Il Ristorante, sebuah restaurant fine dining yang berlokasi di BVLGARI Hotels &amp; Resorts Bali. Molecular Gastronomy sendiri adalah cara memasak yang menggabungkan...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/\" \/>\n<meta property=\"og:site_name\" content=\"Universitas Ciputra\" \/>\n<meta property=\"article:published_time\" content=\"2014-12-04T01:38:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin uc\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin uc\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/\"},\"author\":{\"name\":\"admin uc\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/#\\\/schema\\\/person\\\/94e8da434929f9863ccb6c96e42a1c28\"},\"headline\":\"Supplementary Class: Molecular Gastronomy\",\"datePublished\":\"2014-12-04T01:38:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/\"},\"wordCount\":212,\"image\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/wp-content\\\/uploads\\\/2014\\\/12\\\/Gastronomy-with-Cornelius-Eggi.jpg\",\"keywords\":[\"cb\",\"CB Students\",\"CB-UC\",\"CBz-UC\",\"chef\",\"cooking school\",\"culinary\",\"culinary bachelor\",\"culinary business\",\"culinary degree\",\"gastronomy\",\"HIMA CB\",\"Mollecular Gastronomy\",\"sekolah kuliner\",\"sekolah masak\",\"supplementary class\"],\"articleSection\":[\"Latest News\",\"Master Class\"],\"inLanguage\":\"id-ID\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/\",\"url\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/\",\"name\":\"Supplementary Class: Molecular Gastronomy - Universitas Ciputra\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/wp-content\\\/uploads\\\/2014\\\/12\\\/Gastronomy-with-Cornelius-Eggi.jpg\",\"datePublished\":\"2014-12-04T01:38:58+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/#\\\/schema\\\/person\\\/94e8da434929f9863ccb6c96e42a1c28\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#breadcrumb\"},\"inLanguage\":\"id-ID\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"id-ID\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/wp-content\\\/uploads\\\/2014\\\/12\\\/Gastronomy-with-Cornelius-Eggi.jpg\",\"contentUrl\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/wp-content\\\/uploads\\\/2014\\\/12\\\/Gastronomy-with-Cornelius-Eggi.jpg\",\"width\":1600,\"height\":1067},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/supplementary-class-molecular-gastronomy\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/about\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Supplementary Class: Molecular Gastronomy\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/#website\",\"url\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/\",\"name\":\"Universitas Ciputra\",\"description\":\"Culinary Business\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"id-ID\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/#\\\/schema\\\/person\\\/94e8da434929f9863ccb6c96e42a1c28\",\"name\":\"admin uc\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"id-ID\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/1ec67ef3a4ef6d6f8236f356b157de826d955f27c05f8c386c99b8e396e1178f?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/1ec67ef3a4ef6d6f8236f356b157de826d955f27c05f8c386c99b8e396e1178f?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/1ec67ef3a4ef6d6f8236f356b157de826d955f27c05f8c386c99b8e396e1178f?s=96&d=mm&r=g\",\"caption\":\"admin uc\"},\"url\":\"https:\\\/\\\/www.ciputra.ac.id\\\/cbz\\\/id\\\/author\\\/adminuc\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Supplementary Class: Molecular Gastronomy - Universitas Ciputra","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/","og_locale":"id_ID","og_type":"article","og_title":"Supplementary Class: Molecular Gastronomy - Universitas Ciputra","og_description":"Pada hari Sabtu, 15 November 2014, Culinary Business Student Union mengadakan supplementary class yang mengangkat tema molecular gastronomy. Chef yang diundang untuk membawakan supplementary class ini adalah Chef Cornelius Eggi, Demi Chef dari Il Ristorante, sebuah restaurant fine dining yang berlokasi di BVLGARI Hotels &amp; Resorts Bali. Molecular Gastronomy sendiri adalah cara memasak yang menggabungkan...","og_url":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/","og_site_name":"Universitas Ciputra","article_published_time":"2014-12-04T01:38:58+00:00","og_image":[{"width":1600,"height":1067,"url":"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi.jpg","type":"image\/jpeg"}],"author":"admin uc","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin uc","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#article","isPartOf":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/"},"author":{"name":"admin uc","@id":"https:\/\/www.ciputra.ac.id\/cbz\/#\/schema\/person\/94e8da434929f9863ccb6c96e42a1c28"},"headline":"Supplementary Class: Molecular Gastronomy","datePublished":"2014-12-04T01:38:58+00:00","mainEntityOfPage":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/"},"wordCount":212,"image":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi.jpg","keywords":["cb","CB Students","CB-UC","CBz-UC","chef","cooking school","culinary","culinary bachelor","culinary business","culinary degree","gastronomy","HIMA CB","Mollecular Gastronomy","sekolah kuliner","sekolah masak","supplementary class"],"articleSection":["Latest News","Master Class"],"inLanguage":"id-ID"},{"@type":"WebPage","@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/","url":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/","name":"Supplementary Class: Molecular Gastronomy - Universitas Ciputra","isPartOf":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#primaryimage"},"image":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi.jpg","datePublished":"2014-12-04T01:38:58+00:00","author":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/#\/schema\/person\/94e8da434929f9863ccb6c96e42a1c28"},"breadcrumb":{"@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#breadcrumb"},"inLanguage":"id-ID","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/"]}]},{"@type":"ImageObject","inLanguage":"id-ID","@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#primaryimage","url":"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi.jpg","contentUrl":"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2014\/12\/Gastronomy-with-Cornelius-Eggi.jpg","width":1600,"height":1067},{"@type":"BreadcrumbList","@id":"https:\/\/www.ciputra.ac.id\/cbz\/id\/supplementary-class-molecular-gastronomy\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.ciputra.ac.id\/cbz\/id\/about\/"},{"@type":"ListItem","position":2,"name":"Supplementary Class: Molecular Gastronomy"}]},{"@type":"WebSite","@id":"https:\/\/www.ciputra.ac.id\/cbz\/#website","url":"https:\/\/www.ciputra.ac.id\/cbz\/","name":"Universitas Ciputra","description":"Culinary Business","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ciputra.ac.id\/cbz\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"id-ID"},{"@type":"Person","@id":"https:\/\/www.ciputra.ac.id\/cbz\/#\/schema\/person\/94e8da434929f9863ccb6c96e42a1c28","name":"admin uc","image":{"@type":"ImageObject","inLanguage":"id-ID","@id":"https:\/\/secure.gravatar.com\/avatar\/1ec67ef3a4ef6d6f8236f356b157de826d955f27c05f8c386c99b8e396e1178f?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/1ec67ef3a4ef6d6f8236f356b157de826d955f27c05f8c386c99b8e396e1178f?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/1ec67ef3a4ef6d6f8236f356b157de826d955f27c05f8c386c99b8e396e1178f?s=96&d=mm&r=g","caption":"admin uc"},"url":"https:\/\/www.ciputra.ac.id\/cbz\/id\/author\/adminuc\/"}]}},"_links":{"self":[{"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/posts\/9038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/comments?post=9038"}],"version-history":[{"count":0,"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/posts\/9038\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/media\/7565"}],"wp:attachment":[{"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/media?parent=9038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/categories?post=9038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ciputra.ac.id\/cbz\/id\/wp-json\/wp\/v2\/tags?post=9038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}