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Aspergillus wentii was first described by German mycologist Carl Friedrich Wilhelm Wehmer in 1896. [3] Following a morphology-based classification scheme he created in 1901, Wehmer grouped A. wentii under a category of large Aspergilli that he called the "Macroaspergilli" due to its large fruiting body structure (the conidial head). [10]
Kue rangi or also called sagu rangi is an Indonesian coconut kue or traditional snack made of a coconut and starch-based batter and cooked in a special molded pan. It is one of the traditional Betawi snack of Jakarta. [1]