From Commodity to Capability Fetishism: Human Development as a Harmonisation of Social and Territorial Cartographies

The development discourse has been thrown into a disarray and paradigmatic quagmire by the impasse of neo-liberal transnational social cartographies. There are calls within the development discourse fraternity to deterritorise the concept of development so as to grapple with it sufficiently and effectively. Failure to adhere to this call, various development discourses have been accused of methodological territorialism. This paper uses critical hermeneutics to argue that the trajectory from Trickle Down and Basic Needs Theory to Human Rights, Capability and Functionings approaches to development is fundamentally a paradigm shift from territorial to social cartographies. This paper further argues that despite the significance of social cartographies occasioned by neo-liberal globalisation, territorial cartographies as envisaged by structuralists, post-structuralists, post-developmentalists, post-colonialists and global ethnographers are still vital because of their thorough critique of the power discourse behind structures that disadvantage individuals. The paper contends that in order to realise engendered development, it is pertinent to ultimately look at the individual who is the basic ingredient of a moral society (ethical individualism) as well as the structures and strictures that disempower and vulnerablelise individual moral agents.

Literature Review: Quality of Plant-Based Probiotic Drinks With Variation Of Sucrose And Lactic Acid Bacteria

Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price. The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area. Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria. Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium. Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements. Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product.

Life Worth Mentioning: Complexity in Life-Like Cellular Automata

Cellular automata (CA) have been lauded for their ability to generate complex global patterns from simple local rules. The late English mathematician, John Horton Conway, developed his illustrious Game of Life (Life) CA in 1970, which has since remained one of the most quintessential CA constructions—capable of producing a myriad of complex dynamic patterns and computational universality. Life and several other Life-like rules have been classified in the same group of aesthetically and dynamically interesting CA rules characterized by their complex behaviors. However, a rigorous quantitative comparison among similarly classified Life-like rules has not yet been fully established. Here we show that Life is capable of maintaining as much complexity as similar rules while remaining the most parsimonious. In other words, Life contains a consistent amount of complexity throughout its evolution, with the least number of rule conditions compared to other Life-like rules. We also found that the complexity of higher density Life-like rules, which themselves contain the Life rule as a subset, form a distinct concave density-complexity relationship whereby an optimal complexity candidate is proposed. Our results also support the notion that Life functions as the basic ingredient for cultivating the balance between structure and randomness to maintain complexity in 2D CA for low- and high-density regimes, especially over many iterations. This work highlights the genius of John Horton Conway and serves as a testament to his timeless marvel, which is referred to simply as: Life.

Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

Lulur Gosok Tradisional BERSERI (Beras, Serai Wangi, Kunyit) sebagai Antioksidan

Traditional body scrubis one cosmetic sedian that is made from fresh natural or ingredients that have been dried from plants and fruit. The basic ingredient of making scrubs commonly used in traditional cosmetics is rice flour. Rice has a rich content of protein, vitamins, minerals and water. The content found in rice flour is gamma oryzanol. And this compound can renew the formation of melanin pigment, as an antioxidant and also effective to ward off ultrafiolet rays. Besides turmeric also has activity as an antioxidant derived from kukumin contained in turmeric. Lemongrass also gives romatherapy to the body scrub because it contains essential oils which give a distinctive odor. The purpose of this research is to increase the knowledge of the women of Lubuk Dalam Hamlet on Traditional Scrub Scrub derived from rice and spices such as turmeric which has antioxidant activity and Lemongrass that can give aromatherapy to the scrub. This community service method uses a participatory method that involves the community of Kemingking Dalam Village. The results of this study found that the increased knowledge of the community of Kemingking Dalam Village regarding the efficacy and ways of making scrubs derived from rice, turmeric and lemongrass

PIPA's and Essential Human Behavior

Frequently in one’s mental life, a newly-noticed item pairs with an item already in mind --- for example the second word in a rhyme --- and the pairing evokes a small positive affect. For the affect to occur, the brain must contain circuitry connecting the cognitive with the affective that is activated when the second item overlaps the first. On some occasions the positive affects evoked are easily noticed but more commonly they are subdued --- but they make up for smallness by abundance. For example, when one enters a familiar room, recognition events, (perception matching memory) are innumerable, the affects merge, and a continuous effect, the “comfort of the familiar” is sensed. Many other episodes of mild satisfaction are produced in a similar way. The overall picture is of one’s daily affairs running on a day-long substrate of innumerable pairings. The pairings make a healthy person more upbeat than an anhedonic person, they contribute to each person’s personality traits, and the pleasure involved is the basic ingredient underlying higher-level motivations. A general benefit will be gained if people become more aware of this pervasive affect.

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

PSYCHOSOCIAL DEVELOPMENT PORTRAYED IN JANE AUSTEN’S EMMA

This paper investigates the bildungsroman phenomenon as depicted in Jane Austen’s Emma (1817) by consulting Erik Erikson’s theory of psychosocial development as a framework of analysis. The most two conflicting readings in this regard could be best seen in Buckley’s (1974) claim which excluded Emma from the bildungsroman, for the genre has always been associated with the protagonist’s physical quest seeking maturity and social integration. However, Kohn (1995) read Emma as a domestic bildungsroman when he argued that Emma did not have to travel physical distances to achieve her maturity. For Kohn, Emma matured within her social sphere. This paper particularly traced Emma’s psychological and social development since this type of development is the basic ingredient of any bildungsroman novel. This paper argued that Emma cannot be read as bildungsroman not because the protagonist did set on a quest, as Buckley claimed, but mainly because Emma did not develop a sense of psychological or social maturation. After placing Emma in Erikson’s developmental stages, the study revealed that she did not really mature neither she realized her own identity. This paper proposed that Emma should not be classified as bildungsroman because the heroine distorted the real meaning of maturity and social integrity.

Fruits of our labour: Work and organisation in the global food system

This is the first special issue of any organisation studies journal on food labour. Why is this a big deal? In this Introduction, we argue that the field should pay much more attention to the agri-food system and the work that goes into producing, distributing and consuming foodstuff. Food is such an all-important, basic ingredient to human existence, incorporating a vast web of organisational processes that are constantly changing, being contested at all scales. Whether subsistence peasants, new-age community foodies, massive food logistics companies, Deliveroo dark kitchens or Uber Eats cyclists – there is a huge amount of labour everywhere in the agri-food system. Food labour is so vast, this special issue can only begin lifting the lid. In this Introduction, we provide an overview of the current scholarly work on food labour. We identify some of the historical contexts and struggles that have led to the agri-food system in existence today. We identify food labour types, particularly focusing on those that are vanishing or emerging, crucially asking why these transitions are taking place. We also engage with the various resistances expressed by people against the ever globalising agri-food system, outlining logics for the emergence of alternative food movements. Finally, we introduce each of the seven papers collated in this Special Issue, all of which, we hope, will provide food for thought to all of us who tend to have three meals a day without thinking too much about the labour that goes into our grub.