Dou1 2016 06 14.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Dou1 2016 06 14.Pdf ISSN 1677-7042 Ano CLIII No- 112 Brasília - DF, terça-feira, 14 de junho de 2016 Sumário Ministério da Agricultura, Pecuária e Abastecimento . PÁGINA SECRETARIA DE MOBILIDADE SOCIAL, DO PRODUTOR RURAL E DO COOPERATIVISMO Presidência da República.................................................................... 1 SERVIÇO NACIONAL DE PROTEÇÃO DE CULTIVARES Ministério da Agricultura, Pecuária e Abastecimento ...................... 1 DECISÃO Nº 49, DE 13 DE JUNHO DE 2016 Ministério da Ciência, Tecnologia, Inovações e Comunicações ...... 5 Ministério da Cultura.......................................................................... 5 O Coordenador do Serviço Nacional de Proteção de Cultivares, em cumprimento ao disposto no § 7° do art. 18 da Lei n° 9.456, de Ministério da Defesa........................................................................... 7 25 de abril de 1997 e pelo Decreto n° 2.366, de 5 de novembro de 1997, defere os pedidos de proteção de cultivar das espécies re- lacionadas: Ministério da Educação ...................................................................... 8 Ministério da Fazenda......................................................................... 8 ESPÉCIE DENOMINAÇÃO DA CULTIVAR NÚMERO DO PROTOCOLO Vigna unguiculata L. BRS CAUAMÉ 21806.000168/2010-08 Ministério da Justiça e Cidadania.................................................... 13 Vigna unguiculata L. BRS ITAIM 21806.000171/2010-13 Glycine max (L.) Merr. BRS 378RR 21806.000289/2013-94 Ministério da Saúde .......................................................................... 19 Glycine max (L.) Merr. M8808IPRO 21806.000134/2014-39 Ministério das Cidades...................................................................... 23 Lactuca sativa L. LUDMILA 21806.000312/2014-21 Lactuca sativa L. GLENDANA 21806.000313/2014-76 Ministério de Minas e Energia......................................................... 23 Anthurium Schott ANTHIMODI 21806.000345/2014-71 Chrysanthemum L. DEKMOMO 21806.000071/2015-00 Ministério do Desenvolvimento Social e Agrário........................... 30 Phaseolus vulgaris L. BRS SUBLIME 21806.000076/2015-24 Ministério da Indústria, Comércio Exterior e Serviços .................. 31 Phalaenopsis Blume PHALCOMWOM 21806.000083/2015-26 Begonia x hiemalis Fotsch. HVRIDARK 21806.000352/2015-54 Ministério do Esporte........................................................................ 35 Ministério do Planejamento, Desenvolvimento e Gestão ............... 35 Fica aberto o prazo de 60 (sessenta) dias para recurso, contados da publicação desta. Ministério do Trabalho ..................................................................... 37 Ministério dos Transportes, Portos e Aviação Civil ....................... 42 RICARDO ZANATTA MACHADO Ministério Público da União ............................................................ 44 Tribunal de Contas da União ........................................................... 45 SUPERINTENDÊNCIA FEDERAL NO ESTADO DO III - Instituto Capixaba de Pesquisa e Extensão Rural - IN- ESPÍRITO SANTO CAPER, com 02 (dois) representantes, sendo 01 (um) titular e 01 Poder Legislativo............................................................................... 68 (um) suplente; Poder Judiciário................................................................................. 68 PORTARIA Nº 60, DE 18 DE MAIO DE 2016 IV - Federação da Agricultura e Pecuária do Estado do Espírito Santo - FAES, com 02 (dois) representantes, sendo 01 (um) Entidades de Fiscalização do Exercício das Profissões Liberais ... 77 O SUPERINTENDENTE FEDERAL DE AGRICULTURA titular e 01 (um) suplente. NO ESTADO DO ESPÍRITO SANTO, no uso das atribuições que lhe V - Associação dos Avicultores do Estado do Espírito Santo Presidência da República foram conferidas pelo art. 44, do Regimento Interno das SFA, apro- - AVES, com 06 (seis) representantes, sendo 01 (um) titular e 01 (um) . vado através da Portaria Ministerial nº 428, de 09 de junho de 2010, suplente para cada setor, conforme parágrafo primeiro; publicada no DOU de 14 de junho de 2010, e pela Portaria nº 1908, VI - Curso de Medicina Veterinária do Centro de Ciências de 13 de novembro de 2015, publicada no DOU de 16 de novembro DESPACHOS DO VICE-PRESIDENTE DA Agrárias da Universidade Federal do Espírito Santo (UFES), com 02 de 2015, resolve: (dois) representantes, sendo 01 (um) titular e 01 (um) suplente; REPÚBLICA, NO EXERCÍCIO DO CARGO DE Art. 1º Aprovar o Regimento Interno do Comitê Estadual de VII - Curso de Medicina Veterinária do Centro Universitário PRESIDENTE DA REPÚBLICA Sanidade Avícola - COESA-ES, em anexo. Vila Velha (UVV), com 02 (dois) representantes, sendo 01 (um) Art. 2º Esta portaria entra em vigor na data de sua pu- titular e 01 (um) suplente; MENSAGEM blicação. Art. 3º Revogam-se as disposições em contrário. VIII - Curso de Medicina Veterinária da Faculdade Multivix o- - Castelo, com 02 (dois) representantes, sendo 01 (um) titular e 01 N 325, de 13 de junho de 2016. Encaminhamento ao Supremo (um) suplente; Tribunal Federal de informações para instruir o julgamento do Man- DIMMY HERLLEN SILVEIRA GOMES BARBOSA dado de Segurança nº 34.206. IX - Curso de Medicina Veterinária da Escola Superior São EXEMPLAR DE ASSINANTEANEXO DA IMPRENSAFrancisco de Assis (ESFA),NACIONAL com 02 (dois) representantes, sendo 01 (um) titular e 01 (um) suplente; CASA CIVIL REGIMENTO INTERNO DO COMITÊ ESTADUAL DE X - Curso de Medicina Veterinária do Centro Universitário INSTITUTO NACIONAL DE COLONIZAÇÃO SANIDADE AVÍCOLA - COESA - ES do Espírito Santo (UNESC), com 02 (dois) representantes, sendo 01 E REFORMA AGRÁRIA CAPÍTULO I (um) titular e 01 (um) suplente; DA COMPETÊNCIA, DA COMPOSIÇÃO E DA SEDE XI - Conselho Regional de Medicina Veterinária - CRMV- RETIFICAÇÃO Art. 1º O Comitê Estadual de Sanidade Avícola no Espírito ES, com 02 (dois) representantes, sendo 01 (um) titular e 01 (um) Santo - COESA-ES, constituído pela Portaria Conjunta nº 001/02 de suplente. Na Portaria/INCRA/P/Nº 247, de 11 de maio de 2016, publicada 17 de setembro de 2002, da Delegacia Federal de Agricultura no §1º A Associação dos Avicultores do Estado do Espírito no DOU nº 91, do dia 13 dos mesmos mês e ano, Seção 1, onde se lê: Espírito Santo - DFA-ES e do Instituto de Defesa Agropecuária e Santo - AVES, contará com 06 (seis) representantes-titular e suplente, "...54180.000972/2006-56 ...", leia-se:"... 54160.002024/2006-93". Florestal do Espírito Santo - IDAF-ES, tem por objetivo propor me- sendo 02 (dois) pelo setor de frango de corte, 02 (dois) pelo setor de didas e ações direcionadas à proteção e ao aprimoramento das prá- postura comercial e 02 (dois) pelo setor de abate e indústria. ticas de Defesa Sanitária Animal, zelando para que todas as medidas §2º As alterações do Regimento original, constantes no Art. sejam tomadas com maior rigor técnico-científico, notadamente na área de sanidade avícola, no Estado do Espírito Santo. 2º deste capítulo, no parágrafo primeiro e neste parágrafo, atendem ao Art. 2º O Comitê Estadual de Sanidade Avícola - COESA- Regimento Interno da Secretaria de Defesa Agropecuária do Mi- ES, será constituído pelas seguintes instituições: nistério da Agricultura, Pecuária e Abastecimento e às exigências do I - Superintendência Federal de Agricultura no Espírito Santo setor avícola, em permanente expansão no Espírito Santo e estão - SFA-ES, com 02 (dois) representantes, sendo 01 (um) titular e 01 previstas na Portaria Conjunta SFA-ES/IDAF Nº 002/06 de 12 de (um) suplente; dezembro de 2006. II - Instituto de Defesa Agropecuária e Florestal do Espírito Art. 3º O COESA-ES não possui sede definida, podendo esta Santo - IDAF-ES, com 04 (quatro) representantes, sendo 01 (um) ser de acordo com a necessidade e conveniência da diretoria ou a titular e 01 (um) suplente da Defesa Sanitária Animal e 01 (um) presidência do Comitê, desde que no território do Estado do Espírito titular e 01 (um) suplente do Serviço de Inspeção Animal; Santo. Este documento pode ser verificado no endereço eletrônico http://www.in.gov.br/autenticidade.html , Documento assinado digitalmente conforme MP no- 2.200-2 de 24/08/2001, que institui a pelo código 00012016061400001 Infraestrutura de Chaves Públicas Brasileira - ICP-Brasil. 2 ISSN 1677-7042 1 Nº 112, terça-feira, 14 de junho de 2016 Art. 4º As instituições representadas deverão fornecer su- Art. 8º - Nas sessões do COESA-ES será observada a se- Habilitar o médico veterinário FAUSTO MAGNABOSCO porte administrativo e financeiro aos seus respectivos representan- guinte ordem: DE OLIVEIRA - CRMV-PR n° 10134 para fornecer GUIA DE tes. I - Verificação de "quorum", representado pela maioria sim- TRÂNSITO ANIMAL (GTA) para fins de trânsito de animais das Art. 5º Todos os órgãos ou entidades do Estado, ligados ao ples dos seus membros; seguintes espécies: setor avícola, que fazem parte do COESA-ES, deverão indicar como II - Leitura, discussão e aprovação da Ata da sessão an- terior; 1.AVES no Estado do Paraná. representantes médicos veterinários, necessariamente, e a Federação Esta Portaria entra em vigor na data de sua publicação. da Agricultura e Pecuária do Estado do Espírito Santo e a Associação III - Deliberação sobre os assuntos constantes da ordem do dia; dos Avicultores do Estado do Espírito Santo - AVES um médico GUILHERME BIRON BURGARDT veterinário, preferencialmente. IV - Apresentação à mesa de indicações, temas e propos- CAPÍTULO II tas. §1º A presença às sessões será verificada através da as- PORTARIA Nº 238, DE 8 DE JUNHO DE 2016 DAS ATRIBUIÇÕES
Recommended publications
  • Produ Profile 2015 Frozen Traditional Indian Cuisine
    Frozen Traditional Indian Cuisine without chemical preservatives. Produ profile 2015 Frozen Cooked food Frozen fruits &vegetables Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,Ghee,Turmeric APEDA Member powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Nilamels & Kaimals Foods Pvt Ltd has been established as the progeny of a 26 year old export house and an equally old food processing industry. This company is concentrating on the processing and export of frozen agricultural and processed food produs. With the state of the art production facility over an area of 10000 sqft built on HACCP standards with blast freezing and plate freezing features. It also has a 200 Metric Ton Cold store with imported German units. The facility also includes an in-house lab, pre- processing and processing areas and a well equipped kitchen for the wide range of cooked foods that we offer. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder.
    [Show full text]
  • Guidance Note on Safety and Quality of Traditional Milk Products
    Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g.
    [Show full text]
  • Pancha Khadya Modak Recipe / Khirapat Modak
    Pancha Khadya Modak Recipe / Khirapat modak Pancha Khadya Modak Recipe / khirapat modak is a famous sweet modak(dumpling) from Maharashtra (India). Panchakhadya is a special neivedyam that is offered to Lord Ganesha on Ganesh Chaturti. Khirapat contains 5 main ingredients starting with kha in Marathi letter – Khobra(coconut), Kharik(dates), khaskhas(poppy seeds), khismis(raisins), khadisakhar(rock sugar). Mixture of these 5 ingredients combined together gives you this scrumptious modak. Try this pancha khadya modak for Ganesh Chaturti and let me know how you liked it. How to make Pancha Khadya Modak Pancha Khadya Modak Recipe / Easy Modak Recipe Save Print Prep time 5 mins Cook time 10 mins Total time 15 mins Pancha Khadya Modak Recipe / khirapat modak is a famous sweet modak from Maharashtra. Panchakhadya is a special neivedyam that’s offered to Lord Ganesha on Ganesh Chaturti. Author: Gayathri Ramanan Recipe type: Dessert Cuisine: Indian Serves: 3 Ingredients For outer covering ⅓ Cup of Rice Flour Water as required Salt to taste 1 Tsp of Ghee For Filling ¼ Cup of Grated Coconut 1 Tbsp of Raisins 3 Tsp of Powdered Rock Candy (kalkandu) 5 Dates 1 Tsp of Khus Khus (Poppy seeds) Few Cashews, Chopped Instructions 1. Dry roast the coconut until colour changes and keep it aside. 2. Dry roast the poppy seeds in a medium flame for few mins and keep it aside. 3. Remove seeds from dates, soak it in hot water for few mins and grind them coarsely. 4. In a mixie, powder the sugar and keep it aside. 5. Finally in mixie, add all the ingredients and grind it together.
    [Show full text]
  • Magical Monsoons @ the Club
    JULY-AUGUST-SEPTEMBER 2019 Magical Monsoons @ The Club Chairman - Dinesh Khanna MANAGEMENT President & COO - Tushar Khanna General Manager - Arindam Chakraborty NOTE Vice President (New Business & Corporate Alliance) - Rakesh Gurung Executive Vice President - Sarina Menezes Dear Member, Vice President (Finance) - Hemanshu Joshi As the monsoon arrives, all one can think of is to sit back, relax and sip on hot tea Executive Housekeeper - Kajal Kotak accompanied by pakoras. To satiate your culinary cravings, we at The Club have Executive Publisher - brought you a food fiesta filled with the same as well as a selection of cookies, Maneck Davar Spenta Multimedia modaks, Asian delights, South Mumbai’s famed Mohammed Ali street food and Sr. Vice President - lots more! Besides, there are a host of activities and workshops lined up to keep Bobby Daniel your kids occupied and happy, while you can catch up with friends or attend Editorial meetings at our all-new Westburrys Bar, with improved food, drinks and decor. Caroline Chorattil Enjoy our relaxing therapies and treatments at Antara Spa and know more about Sr. Graphic Designer why Taj Bekal is the perfect getaway during the rainy months ahead. Learn about Bharati Khule what makes gin a class apart and about the cool Dragon Boat Festival. If you’re Digital Imaging Ninad Jadhav planning to hold an event, our banquets promise to fulfil all your requirements, from food and music to decor and everything else. Marketing Group Vice-President Our member Rashmi Bajpai describes her wonderful trip to the Maldives and Geetu Rai 9920023908 Dr Vijay Lulla talks about the future of healthcare in India.
    [Show full text]
  • MJ3286BRUS Sakshi 24Feb16
    RECIPE MANUAL MICROWAVE OVEN MJ3286BRUS P/NO : MFL67281855 (00) Various Cook Functions............................................................................... 3 365 Recipes List ........................................................................................... 4 Charcoal/Indian Cuisine .............................................................................. 9 Diet Fry/Low Calorie .................................................................................... 51 Kids' Delight/Steam Chef ............................................................................ 89 Indian Roti Basket ........................................................................................ 109 Tea/Dairy Delight .......................................................................................... 121 Dosa/Ghee ..................................................................................................... 125 Cooking Aid/Steam Clean ........................................................................... 131 Usage of Accessories/Utensils ................................................................... 135 2 Various Cook Functions Please follow the given steps to operate cook functions (Charcoal/Indian Cuisine, Diet Fry/Low Calorie, Kids' Delight/Steam Chef, Indian Roti Basket, Tea/Dairy Delight, Dosa/Ghee, Cooking Aid/Steam Clean) in your Microwave. Cook Charcoal/ Diet Kids' Indian Tea/Dairy Dosa/ Cooking Functions Indian Fry/Low Delight/ Roti Delight Ghee Aid/Steam Cuisine Calorie Steam Basket Clean Chef STEP-1
    [Show full text]
  • Diet and Metabolic Dysfunction
    nutrients Volume 2 Clinical Evidence Diet and Metabolic Dysfunction Edited by Gaetano Santulli Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients Diet and Metabolic Dysfunction Volume II: Clinical Evidence Special Issue Editor Gaetano Santulli Special Issue Editor Gaetano Santulli College of Physicians & Surgeons Columbia University Medical Center USA Editorial Office MDPI AG St. Alban-Anlage 66 Basel, Switzerland This edition is a reprint of the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) from 2015–2016 (available at: http://www.mdpi.com/journal/nutrients/special_issues/diet-metabolic- dysfunction). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: Author 1; Author 2; Author 3 etc. Article title. Journal Name. Year. Article number/page range. ISBN 978-3-03842-320-1 (Pbk) Vol. 1-2 ISBN 978-3-03842-321-8 (PDF) Vol. 1-2 ISBN 978-3-03842-324-9 (Pbk) Vol. 2 ISBN 978-3-03842-325-6 (PDF) Vol. 2 Articles in this volume are Open Access and distributed under the Creative Commons Attribution license (CC BY), which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is © 2017 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons by Attribution (CC BY-NC-ND) license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • Fried Palkova Modak Recipe / Fried Mothagam
    Fried Palkova Modak Recipe / Fried Mothagam Usually modak is made with rice flour and it is steamed. Here in fried palkova modak recipe it is deep fried, made with maida for outer covering and palkova for inner filling. The semolina we add here make the modak super crispy. This is my mom modak recipe and she tried the fried modak with coconut jaggery filling. I thought this kozhukattai recipe was quick to make when compared to the regular kozhukattai. Recently I tried my hands on Fried Modagam but I want to try it with something different filling so I usedpalkova for inner filling, I was little nervous that the filling would come out and spoil the oil. But it came out nice and it was awesome in taste. You can use any filling that’s your choice, either coconut jaggery filling or dal jaggery filling. If in case you are in short of time or don’t have any moulds, you don’t want to skip making prasad for ganesh chaturthi right, so try this super quick fried modak, you will love it If you are looking for more ganesh chaturthi recipes then do check – 1. Thengai Poorna Kozhukattai 2. Ellu Kozhukattai 3. Aval Kara Kozhukattai 4. Aval Sweet Kozhukattai 5. Sprouted Green Gram Kozhukattai 6. Peanut Coconut Kozhukattai 7. Paal Kozhukattai 8. Sigappu Arisi (Red Rice) Spicy Kozhukattai 9. Sigappu Arisi(Red Rice) Sweet Kozhukattai Modak Recipes 1. Chocolate Coconut Modak 2. Pancha Khadya Modak Fried Palkova Modak Recipe / Fried Mothagam Fried Palkova Modak Recipe / Fried Mothagam Save Print Prep time 25 mins Cook time 30 mins Total time 55 mins Fried palkova modak recipe / Fried Mothagam is a quick to make and easy modak compared to regular kozhukattai.
    [Show full text]
  • Commencement May2021 Progr
    CLASS OF COMMENCEMENT MAY 15, 2021 II The pandemic did not diminish your years of hard work, nor did it define who you will become. In fact, it has brought into sharp focus the remarkable humans you already are. Your ability to reach this day — GRADUATING FROM THE UNIVERSITY OF CALIFORNIA, BERKELEY — is nothing short of heroic. Congratulations, CLASS OF 2021. PROGRAM WELCOME AND LAND ACKNOWLEDGEMENT ALFRED DAY ASSOCIATE DEAN OF STUDENTS AND DIRECTOR CENTER FOR SUPPORT AND INTERVENTION NATIONAL ANTHEM JAE JOON (JOSEPH) SHIN ’21 INTRODUCTION OF CHANCELLOR T. CHRIST NIKITA DHAR ’21 VICE PRESIDENT, SENIOR CLASS COUNCIL WELCOME REMARKS AND AWARD PRESENTATION CAROL T. CHRIST CHANCELLOR THE UNIVERSITY MEDALIST LEYLA KABULI ’21 STUDENT PERFORMANCE OWEN FARMER ’21 GUINNESS WORLD RECORD UNICYCLIST CLASS OF 2021 SENIOR GIFT PRESENTATION DOUGLAS WICKHAM ’21 PRESIDENT, CAL STUDENT PHILANTHROPY ERIC MANZO ’21 VICE PRESIDENT OF MEMBERSHIP, CAL STUDENT PHILANTHROPY INTRODUCTION OF KEYNOTE SPEAKER MEGAN WIENER ’21 PRESIDENT, SENIOR CLASS COUNCIL KEYNOTE SPEAKER ADEWALE “WALLY” ADEYEMO ’04 DEPUTY SECRETARY OF THE TREASURY STUDENT PERFORMANCE BARETROUPE CONFERRING OF DEGREES CAROL T. CHRIST CHANCELLOR HAIL TO CALIFORNIA DECADENCE A CAPPELLA 2 KEYNOTE SPEAKER ADEWALE “WALLY” ADEYEMO ’04 Wally Adeyemo, the Deputy Secretary of the Treasury, has spent most of his career in public service, convening governments, companies, and organizations to achieve common goals. Adeyemo came to the Treasury Department from the Obama Foundation, where he served as president beginning in August 2019. Before that he was a senior advisor at the Center for Strategic and International Studies and at Blackrock and held several public service roles.
    [Show full text]
  • Print Edition ISSN 2615-5109 Electronic Edition ISSN 2621-0541
    Copyright © 2020, Publication Division, Center of Technology (CoT) Faculty of Engineering, Hasanuddin University Print edition ISSN 2615-5109 Electronic edition ISSN 2621-0541 Reproduction in whole or in part by any means, is subject to permission in writing by Publication Division, Center of Technology (CoT), Faculty of Engineering, Hasanuddin University. All Rights Reserved. Publisher: Center of Technology, Fakultas Teknik, Universitas Hasanuddin Address: Engineering Faculty Campus, Hasanuddin University Jl. Poros Malino km. 6, Bontomarannu Kabupaten Gowa, Sulawesi Selatan, Indonesia, 92171 Email : [email protected] Website : cot.unhas.ac.id/journals/index.php/epiije Telp/Fax : +62-(0)411-58601 EPI International Journal of Engineering Editor-in-Chief : Prof. Baharuddin Hamzah, Hasanuddin University (Makassar, Indonesia) Associate Editors : Dr. Faisal Mahmuddin, Hasanuddin University (Makassar, Indonesia) Prof. Yoshihiro Narita, Hokkaido University (Sapporo, Japan) Editorial Board : • Indonesia Prof. Muh. Arsyad Thaha, Hasanuddin University (Makassar, Indonesia) Prof. Wahyu Haryadi Piarah, Hasanuddin University (Makassar, Indonesia) Prof. M. Ramli Rahim, Hasanuddin University (Makassar, Indonesia) Prof. Herman Parung, Hasanuddin University (Makassar, Indonesia) Prof. Imran Umar, Hasanuddin University (Makassar, Indonesia) Dr. Rhiza S. Sadjad, Hasanuddin University (Makassar, Indonesia) Dr. Ganding Sitepu, Hasanuddin University (Makassar, Indonesia) Prof. Satriyo Brodjonegoro, Bandung Institute of Technology (Bandung, Indonesia) Prof. I Ketut Aria Pria Utama, Surabaya Institute of Technology (Surabaya, Indonesia) Dr. Arifuddin Idrus, Gadjah Mada University (Yogyakarta, Indonesia) Dr. Ngurah Nitya, Udayana University (Denpasar, Indonesia) Dr. Putu Wijaya Sunu, Bali State Polytechnic (Denpasar, Indonesia) Dr. Lukiyanto YB, Sanata Dharma University (Yogyakarta, Indonesia) • Outside Indonesia Prof. Erasmo Carrera, Polytechnic University of Turin (Torino, Italy) Prof. Mark Ewing, University of Kansas (Lawrence, USA) Prof.
    [Show full text]
  • Dumpling Emoji Submission To: Unicode Consortium From: Jennifer 8
    Art created by Yiying Lu. Licensed for non­commercial use: free to share and use. Dumpling Emoji Submission To: Unicode Consortium From: Jennifer 8. Lee, Yiying Lu, Kenny Lao, Namrata Mujumdar, and Emojination Date: January 19, 2016 Abstract We are requesting the addition of a dumpling emoji, or more generally an emoji for “dough skin wrapped around a filling.” A dumpling glyph would fill a notable gap in the current emoji set and serve as a good “stem” emoji for related foods down the line. The formal name could be DUMPLING, with aliases that include POTSTICKER, GYOZA, JIAOZI, PIEROGI, and EMPANADA. Introduction Dumplings are one of the most pervasive foods in the world, culinarily native to four continents and served on all seven continents, including Antarctica.1 A s History.com 1 “Dumplings in Antarctica.” The Antarctic Book of Cooking and Cleaning blog. February 2012. http://www.theantarcticbookofcookingandcleaning.com/dumplings­in­antarctica.html (Accessed November 27, 2015) states, “ Truly a universal food, you’d be hard pressed to find a cultural cuisine that doesn’t include dumplings in some form, be it stuffed or boiled.”2 TIn English, there are two strains of food known as “dumplings”—one being dough balls such as Italian gnocchi and others being shells stuffed with fillings, such as Japanese gyoza. This proposal focuses on stuffed dumplings because of the visual consistency needed for emoji presentation. Dumplings seem to have independently originated in different cultures throughout Europe and Asia—a notable contrast to food emoji such as hamburgers (originating from Germany, but popularized in the United States), sushi (originating from Japan), pizza (originating from Italy), and tacos (originating from Mexico).
    [Show full text]
  • Food Production (809)
    STUDY MATERIAL FOOD PRODUCTION (809) CLASS – XII By: NCHMCT 1 CONTENT Unit 1: Indian Regional Cookery Ø 3 Unit 2: Indian Snacks Ø 21 Unit 3: Indian Gravies Ø 26 Unit 4: Indian Sweets Ø 36 Unit 5: Presentation of Indian Meals Ø 45 Unit 6: Fast Food Ø 50 Unit 7: Introduction to Baking Ø 63 Unit 8: Menu Planning Ø 77 Unit 9: Food CostingØ 93 Unit 10: Food Safety Ø 107 2 UNIT 1 INDIAN REGIONAL COOKERY Objectives: • To enumerate and describe the factors that affect regional eating habits in various parts of India. • To describe the unique ingredients found in various states of India. • To prepare popular dishes from various regions of India. • To list popular Indian dishes from various regions of India and appraise the variety of food in Indian region. Introduction India is a vast country with a myriad of cultures. Each culture has its own festivities and food. The amazing variety of Indian food with local ingredients and spices is something we all as Indians can celebrate and appreciate. Factors affecting regional eating habits: Food in any part of the world is affected by some common factors: 1. Geographical location: The geographical location of an area determines its climate and thus affects the local crop or produce. E.g. fish and coconut are easily available in coastal regions while not in mountains. Similarly areas where there is abundant availability of water, rice is grown as this crop requires stagnant water for some time. Similarly, in desert areas fresh produce is sundried and kept for future use and crops requiring less water are produced.
    [Show full text]
  • RECIPE MANUAL HEALTHY & TASTY COOKING with 201 AUTOCOOK MENUS Please Read This Owner's Manual Thoroughly Before Operating
    RECIPE MANUAL HEALTHY & TASTY COOKING WITH 201 AUTOCOOK MENUS Please read this owner's manual thoroughly before operating. MJ3281BCG P/No. : MFL67281702 Various Cook Functions 3 Charcoal 4~18 Indian Bread Basket 19~25 Steam Chef 26~30 Nutricare 31~53 Indian Rasoi 54~76 24 Hours 77~95 Just 4 U/Utility Corner 96~113 Usage of Accessories 114 Multi Rotisserie Assembly 115 Multi Rotisserie Installation & Cooking 116~117 2 Various Cook Functions Please follow the given steps to operate cook functions (Charcoal, Indian Bread Basket, Steam Chef, Nutricare, Indian Rasoi, 24 Hours, Just 4 U / Utility Corner) in your Microwave. Cook Functions Charcoal Indian Bread Basket Steam Chef Nutricare Indian Rasoi 24 Hours Just 4 U / Utility Corner STEP-1 Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear STEP-2 Press Charcoal Press Indian Bread Press Steam Chef Press Nutricare Press Indian Rasoi Press 24 Hours Press Just 4 U / Utility Corner Basket STEP-3 Turn Dial to select Turn Dial to select Turn Dial to select Turn Dial to select Turn Dial to select Turn Dial to select Turn Dial to select the food category the food category the food category the food category the food category the food category the food category (1 to 20) (1 to 10) (1 to 11) (1 to 44) (1 to 42) (1 to 40) (1 to 34) STEP-4 Press start Press start Press start Press start Press start Press start Press start STEP-5 Turn the dial to Turn the dial to Turn the dial to Turn the dial to Turn the dial to Turn the dial to Turn the dial to select the weight select the weight select the weight select the weight select the weight select the weight select the weight STEP-6 Press start Press start Press start Press start Press start Press start Press start 3 CHARCOAL In the following example, show you how to cook 4.
    [Show full text]