scholarly journals Penerapan Good Logistic Practices Sebagai Penunjang Ekspor Buah Tropis

2017 ◽  
Vol 2 (1) ◽  
pp. 93
Author(s):  
Winiati Pudji Rahayu ◽  
Wibisono Adhi
Keyword(s):  
Food Safety ◽  
Cold Chain ◽  
Special Treatment ◽  
Economic Potential ◽  
Tropical Fruits ◽  
Critical Factors ◽  
Safety Requirements ◽  
Effectiveness And Efficiency ◽  
Logistics Process

One strategy that can be taken to develop the economic potential of fruits is the logistical support that takes into account the effectiveness and efficiency commercially and pay attention to quality and food safety requirements. Practically, logistics support can be done with the application of good logistics practices (GLP). Packaging, storage, and handling during transportation become key activities with temperature and time handling during processing as two critical factors in fruits logistics management that will determine the final quality of fruits commodity. Each commodity of tropical fruits require special treatment which should be tailored to its nature and morphology. Understanding and the ability of farmers and agro-industry entrepreneurs in dealing with fruits especially in providing cold chain in the logistics process becomes a major capital to compete with imported fruits entrepreneurs.

scholarly journals Food Cold Chain in Indonesia during the Covid-19 Pandemic: A Current Situation and Mitigation

2020 ◽  
Vol 9 (2) ◽  
pp. 99-106
Author(s):  
Ilyas Masudin ◽  
Nika Tampi Safitri
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Supply ◽  
Cold Chain ◽  
Special Treatment ◽  
Business Sector ◽  
Short Life ◽  
The Impact ◽  
Business Sectors ◽  
A Current

The spread of the corona virus (COVID-19) has had a massive impact on all business sectors in Indonesia. Food cold supply chain is a business sector that is quite badly affected. This is because the food cold chain requires special treatment to maintain its quality, has a relatively short life and cannot be returned. This article discusses the impact of the COVID-19 pandemic and its social impacts such as social restrictions and area lockdown on the business of food cold chain. It also discusses mitigation that needs to be done to anticipate related issues such as food supply-demand, food safety and some transportation challenges

scholarly journals Quality and Food Safety of Smoked Stingray Fish Products in District of Jeneponto, Province of South Sulawesi

2020 ◽  
Vol 13 (3) ◽  
pp. 192-197
Author(s):  
Nursinah Amir ◽  
Metusalach ◽  
Fahrul
Keyword(s):  
Food Safety ◽  
Economic Value ◽  
Plate Count ◽  
Fish Products ◽  
E Coli ◽  
Safety Requirements ◽  
Smoked Fish ◽  
South Sulawesi ◽  
Safety Parameters

Stingray fish inhabit warm tropical and subtropical coastal waters and some of which can be found in freshwater. To increase economic value, Stingray fish in Jeneponto are sold as smoked products. Smoked fish are processed fisheries products that through the process of salting and fumigation. This study aims to determine the quality and food safety of smoked stingray fish products produced in Jeneponto Regency, South Sulawesi Province. Samples of smoked stingrays were taken from processors in Jeneponto Regency used the Purpossive Sampling method. The samples were analyzed the quality and food safety parameters in the Laboratory of the Center Implementing the Quality of Fisheries Products South Sulawesi. The results show that the quality and food safety of smoked fish products produced in Jeneponto Regency for several parameters are in accordance with SNI 2725: 2013, namely sensory (± 7.1), moisture content (± 59.59%), fat content (± 4.86% ), Histamine (± 18.39mg / kg), E. coli (<3MPN / g) and Plumbum levels (± 0.0279 mg / kg). The Total Plate Count (TPC) exceeds the quality and food safety requirements of smoked fish products which are 3.2x106 kol / g.

scholarly journals Food quality during processing in logistic chain

2009 ◽  
Vol 4 (1) ◽  
pp. 135-138
Author(s):  
József Gál
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Acceptable Level ◽  
Business Sector ◽  
Wild Animals ◽  
Safety Aspects ◽  
Logistic Chain ◽  
Logistics Process ◽  
Special Process

Quality of game is more and more important for customers. How can we supply customers with good quality meat? Logistics process of meet of wild animals is a special field of foodstuff. We use it for supply chains, buy and sell products, for information and our knowledge. I try to understand the logistic methodology for a special process. In agri-business sector we can speak, talk a lot about necessity of well organized networks, chains but there are not enough experts, workers organizing and doing this. You can find many parts of business activities using logistics at acceptable level and quality, but some area is not written in scientific style. In my paper I would like to speak about a very special segment of agri-business sector, which is game in logistics process. I mention some information about quality and food safety aspects of it.

Why Is Safe Science Good Science?

2018 ◽  
Author(s):  
Camilla Kao ◽  
Che-I Kao ◽  
Russell Furr
Keyword(s):  
Decision Making ◽  
Design Thinking ◽  
Good Science ◽  
Safety Issues ◽  
Safety Requirements ◽  
The Arts ◽  
Hands On ◽  
Obvious Benefit ◽  
New Ideas

In science, safety can seem unfashionable. Satisfying safety requirements can slow the pace of research, make it cumbersome, or cost significant amounts of money. The logic of rules can seem unclear. Compliance can feel like a negative incentive. So besides the obvious benefit that safety keeps one safe, why do some scientists preach "safe science is good science"? Understanding the principles that underlie this maxim might help to create a strong positive incentive to incorporate safety into the pursuit of groundbreaking science.<div><br></div><div>This essay explains how safety can enhance the quality of an experiment and promote innovation in one's research. Being safe induces a researcher to have <b>greater control</b> over an experiment, which reduces the <b>uncertainty</b> that characterizes the experiment. Less uncertainty increases both <b>safety</b> and the <b>quality</b> of the experiment, the latter including <b>statistical quality</b> (reproducibility, sensitivity, etc.) and <b>countless other properties</b> (yield, purity, cost, etc.). Like prototyping in design thinking and working under the constraint of creative limitation in the arts, <b>considering safety issues</b> is a hands-on activity that involves <b>decision-making</b>. Making decisions leads to new ideas, which spawns <b>innovation</b>.</div>

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

Solidifying Mud Cake to Improve Cementing Quality of Shale Gas Well: A Case Study

2015 ◽  
Vol 8 (1) ◽  
pp. 149-154 ◽  
Author(s):  
Jun Gu ◽  
Ju Huang ◽  
Su Zhang ◽  
Xinzhong Hu ◽  
Hangxiang Gao ◽  
...  
Keyword(s):  
Shale Gas ◽  
Calcium Silicate Hydrate ◽  
Drilling Fluid ◽  
Cement Slurry ◽  
Gas Well ◽  
Safety Requirements ◽  
Mud Cake ◽  
Gas Bearing

The purpose of this study is to improve the cementing quality of shale gas well by mud cake solidification, as well as to provide the better annular isolation for its hydraulic fracturing development. Based on the self-established experimental method and API RP 10, the effects of mud cake solidifiers on the shear strength at cement-interlayer interface (SSCFI) were evaluated. After curing for 3, 7, 15 and 30 days, SSCFI was remarkably improved by 629.03%, 222.37%, 241.43% and 273.33%, respectively, compared with the original technology. Moreover, the compatibility among the mud cake solidifier, cement slurry, drilling fluid and prepad fluid meets the safety requirements for cementing operation. An application example in a shale gas well (Yuanye HF-1) was also presented. The high quality ratio of cementing quality is 93.49% of the whole well section, while the unqualified ratio of adjacent well (Yuanba 9) is 84.46%. Moreover, the cementing quality of six gas-bearing reservoirs is high. This paper also discussed the mechanism of mud cake solidification. The reactions among H3AlO42- and H3SiO4- from alkali-dissolved reaction, Na+ and H3SiO4- in the mud cake solidifiers, and Ca2+ and OH- from cement slurry form the natrolite and calcium silicate hydrate (C-S-H) with different silicate-calcium ratio. Based on these, SSCFI and cementing quality were improved.

scholarly journals A Personalized Machine-Learning-Enabled Method for Efficient Research in Ethnopharmacology. The Case of the Southern Balkans and the Coastal Zone of Asia Minor

2021 ◽  
Vol 11 (13) ◽  
pp. 5826
Author(s):  
Evangelos Axiotis ◽  
Andreas Kontogiannis ◽  
Eleftherios Kalpoutzakis ◽  
George Giannakopoulos
Keyword(s):  
Machine Learning ◽  
Coastal Zone ◽  
Extraction Process ◽  
Asia Minor ◽  
Efficiency And Effectiveness ◽  
Effectiveness And Efficiency ◽  
Intelligent Tools ◽  
Southern Balkans

Ethnopharmacology experts face several challenges when identifying and retrieving documents and resources related to their scientific focus. The volume of sources that need to be monitored, the variety of formats utilized, and the different quality of language use across sources present some of what we call “big data” challenges in the analysis of this data. This study aims to understand if and how experts can be supported effectively through intelligent tools in the task of ethnopharmacological literature research. To this end, we utilize a real case study of ethnopharmacology research aimed at the southern Balkans and the coastal zone of Asia Minor. Thus, we propose a methodology for more efficient research in ethnopharmacology. Our work follows an “expert–apprentice” paradigm in an automatic URL extraction process, through crawling, where the apprentice is a machine learning (ML) algorithm, utilizing a combination of active learning (AL) and reinforcement learning (RL), and the expert is the human researcher. ML-powered research improved the effectiveness and efficiency of the domain expert by 3.1 and 5.14 times, respectively, fetching a total number of 420 relevant ethnopharmacological documents in only 7 h versus an estimated 36 h of human-expert effort. Therefore, utilizing artificial intelligence (AI) tools to support the researcher can boost the efficiency and effectiveness of the identification and retrieval of appropriate documents.

scholarly journals A Milk Foodomics Investigation into the Effect of Pseudomonas fluorescens Growth under Cold Chain Conditions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1173
Author(s):  
Paolo Bellassi ◽  
Gabriele Rocchetti ◽  
Lorenzo Morelli ◽  
Biancamaria Senizza ◽  
Luigi Lucini ◽  
...  
Keyword(s):  
Pseudomonas Fluorescens ◽  
Degradation Products ◽  
Storage Conditions ◽  
Cold Chain ◽  
Lower Sensitivity ◽  
Multivariate Statistical ◽  
Proteolytic Activities ◽  
Quality Of Milk ◽  
Potential Tool

Pseudomonas fluorescens is a psychrotrophic species associated with milk spoilage because of its lipolytic and proteolytic activities. Consequently, monitoring P. fluorescens or its antecedent activity in milk is critical to preventing quality defects of the product and minimizing food waste. Therefore, in this study, untargeted metabolomics and peptidomics were used to identify the changes in milk related to P. fluorescens activity by simulating the low-temperature conditions usually found in milk during the cold chain. Both unsupervised and supervised multivariate statistical approaches showed a clear effect caused by the P. fluorescens inoculation on milk samples. Our results showed that the levels of phosphatidylglycerophosphates and glycerophospholipids were directly related to the level of contamination. In addition, our metabolomic approach allowed us to detect lipid and protein degradation products that were directly correlated with the degradative metabolism of P. fluorescens. Peptidomics corroborated the proteolytic propensity of P. fluorescens-contaminated milk, but with lower sensitivity. The results obtained from this study provide insights into the alterations related to P. fluorescens 39 contamination, both pre and post heat treatment. This approach could represent a potential tool to retrospectively understand the actual quality of milk under cold chain storage conditions, either before or after heat treatments.

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