Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak

Rendang is a Minangkabau typical food made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place, where the rendang is made potentially contaminated with contamination during production. This study aims to evaluate the application of the basic requirements of food safety standards, namely GMP and SSOP during the production process at the rendang producer, Istana Rendang Jambak. Data were taken based on observations and interviews of workers and owners. The assessment of conformity with the application of GMP in rendang producers, Istana Rendang Jambak, obtained a score of 34.17%-85.00%, with a deviation value of 213 from the overall value of 468. The assessment of conformity with the application of SSOP obtained a value of 0.00%-68.75%, with a deviation value of 79 from the overall value of 120. Rendang Palace Jambak is sufficient to meet the principles of GMP, but does not meet FDA requirements regarding SSOP.

Dental fluorosis severity in children 8-12 years old and associated factors

The aim of this study was to determine the frequency and severity of dental fluorosis (DF) and the association between severity and risk factors. In a cross-sectional study, 8- to 12-year-old children, born in a Colombian district, were evaluated according to the Thylstrup and Fejerskov Index (TFI) by two calibrated examiners. Molar Incisor Hypomineralization (MIH) and dental caries (DC) were also evaluated. Ordinal logistic regression was applied p<0.05). Risk factors and lifestyle factors were collected using a questionnaire answered by parents. DF was detected in 76 (98.7%) of the children (average of 18.4 ±1.81 permanent teeth affected). Grade TF2 was the most frequently observed (34.8%); TF5 was observed in all age groups; TF6- TF7 were observed in 12-year-olds. No association was found between DF severity and DC (Odds Ratio (OR)=1.35; 95%CI: 0.56-3.26) or MIH (OR=1.39; 95%CI: 0.43-4.46). DF severity was significantly associated with use of an indoor wood stove for food preparation (OR = 9.34; 95%CI: 1.11-78.57) and use of a pea-sized volume of toothpaste (OR = 27.42; 95%CI: 1.57-477.36). Prevalence of DC was 38.1% and prevalence of MIH was 14.4%. In this population, the frequency of DF was high and severity was associated with use of an indoor wood stove for food preparation and toothpaste amount used during childhood.

Sustainable Campus: Reducing Environmental and Financial Burdens by Using Pruned Branches for On-Campus Energy

Sustainability activities on university campuses are an important part of building a sustainable society. As a part of this effort, the present study quantitatively evaluated the reduction in greenhouse gas (GHG) emissions and disposal costs upon use of pruned branches for on-campus energy use in a Japanese university. The pruned branches are currently used off campus as fuel for biomass power generation, whereas the proposed systems include their on-campus use for heating through wood-chip heaters in a greenhouse or through wood stoves in buildings. The GHG balance was evaluated using a life-cycle assessment, and the cumulative costs over a 20 y period were estimated. Using pruned branches for on-campus heating was 70–180% more effective in reducing GHG emissions than the current off-campus power generation system. Using branches for heating eliminated the emissions produced by the transportation of pruned branches off campus and had higher thermal efficiency than power generation, which was conducive to the replacement of larger quantities of fossil fuel. In addition, the payback period of the proposed systems was estimated at 2 and 4 y for wood stove and wood-chip heater systems, respectively. For the 20 y period, the cumulative costs can be reduced by approximately 20%.

The Cost-Effectiveness of Air Pollution Information Provision Programs

Air pollution is one of the primary causes of premature death worldwide. This paper examines the cost-effectiveness of two different air quality information programs that were implemented as part of randomized control trials. In the case of the SMS air quality alerts in Mexico City, we find that the program was not cost-effective in the experimental sample, but it would likely be cost-effective if the program were extended to all of Mexico City. In the case of real-time feedback on wood stove emissions in Valdivia, we find that the program was cost-effective in both the experimental sample and at scale.

Development and Performance Evaluation of an Improved Thermal Performance Wood Stove using Skirt

The importance of heat energy source from wood to humanity cannot be over emphasised since many depend on it for their heating needs. In this work, a wood stove was designed, constructed and tested without a skirt and with a detachable skirt of height 120 mm (same height as the pot used for the experiment) to ascertain the influence of the skirt on the stove in terms of thermal performance in a water boiling test. Thermal efficiency and specific fuel consumption were evaluated. It was found that the stove tested without a skirt gave an average thermal efficiency of 31.33% and an average specific fuel consumption of 0.14 kg/l. When tested with a skirt, however, the stove gave an average thermal efficiency of 38.65% and an average specific fuel consumption of 0.09 kg/l. This signifies an improvement in thermal performance by the use of skirt on the stove designed. Keywords: Humanity, Globally, Detachable-skirt, Thermal performance, Wood stove.

Overview on the Production and Commercialization of “Barreado” in Paraná Coast, Brazil

Barreado is a typical dish from Paraná, made with beef and some specific spices and cooked for a long time in a clay pot sealed by a mixture of ashes similar to the clay, being this dish produced with greater relevance in the coastal region of the state, where there is the largest productive arrangement of this dish in Brazil and where has a strong gastronomic touristic appeal. Despite the historical, cultural and economic relevance of gastronomic tourism in Paraná, few and sparse studies use the issue, thus, this study aimed to elaborate and show an overview of the current scenario of production and trade of the dish, highlighting the implications and potential of Barreado in Paraná Coast. The survey methodology was based on quantitative and qualitative descriptive exploratory research, the data collection was accomplished between May and June 2020, with 151 consumers.The study revealed that among Barreado consumers there was a predominance of women (n=61.5%). The average age was 40.9 years old, and the majority of the respondents (46.4%) preferred to consume Barreado when it is done by the traditional way of cooking, in a clay pot and on a wood stove for 24 hours. The greatest potential described was the fact that the Barreado is a typical and original product of Paraná and has great acceptance in gastronomic tourism, which reveals its capacity to be a source that drives regional development, however the price considered high and the distribution network in the retail market was classified as deficient, they were identified as limiting factors to the development of the Barreado production and commercialization. In this context, still on the issue of price and its relationship with the consumption, given that it was one of the main factors identified as limiting and the lack of studies on the subject, for further studies on the cost and quality relationship should be considered by researchers in new future studies.