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The Global Positioning System (GPS) and digital maps are standard features of mobile devices. This feature is used in applications such as Go-Jek, and Grab and is applied to motorized vehicles. Daily necessities such as food and drink need to be fulfilled quickly, without having to go far or leave the house. Ordering food and beverages can use the Go-Food and Grab Food applications. The problem is that sometimes the food and drinks we need are unavailable in this application and only to street vendors. The arrival of street vendors is uncertain, and their location cannot be ascertained. Likewise, traveling traders sometimes do not find their customers, even though they have been around. This research uses the prototyping method with the stages of communication with users, planning and rapid design, building a model, and review and feedback. The result of this research is a prototype of a mobile merchant location tracking system using GPS tracking. Customers can use this system to track the whereabouts of sellers and sellers to determine their routes. This application makes it easy for customers to find the seller they want and can monitor the seller's whereabouts in real time. [ABSTRACT FROM AUTHOR]

Street food vendors around elementary schools are receiving special attention because they are considered to be unhealthy foods, do not meet quality and safety standards, one example of food that is often highlighted is processed foods made from meat, which are included in the tipping point foods are very concerning problem. Food snacks should be safe from various aspects, including religious, economic, legal and medical aspects. Snacks with basic ingredients processed meat does not become good if there is a mixture of meat other than chicken or beef, the rise of various kinds of unclean meat and is not good like pork or rat which is a mixture. Then the need for identification to determine the halal and safety of food. As such, several techniques have been suggested for the identification of meat species either individually or in mixed samples to protect consumers from fraud and bad marketing habits. DNA-based techniques, especially those based on Polymerase Chain Reaction (PCR), are recognized as the most appropriate method used for species identification in raw and processed meat. This study aims to detect rat meat content in elementary school (SD) children's snacks in the city of Bandung on rat specific DNA fragments. Stages of research used are field research (observation) and experimental research (laboratory testing). The results of the sample obtained 8 types of samples made from processed meat in the form of chocolate sausage, red sausage, burgers, cracks, cilok contents, cute meatballs, home production meatballs and factory production meatballs. Furthermore, the results of agarose gel 1% electrophoresis on PCR products showed the presence of a specific DNA band measuring 605 bp in rat meat and eight samples of snacks of elementary school children in the city of Bandung did not show any rat meat contamination. [ABSTRACT FROM AUTHOR]

As food delivery robots are spreading onto streets and college campuses worldwide, users' views of these robots will depend on their direct and indirect interactions with the robots and their conversations with other people, such as those with whom they are ordering food via a robot. We examined if being in a group of 2 to 3 people affects the acceptance and trust of the robot compared to being an individual user. First-time users of the food delivery robot service (N = 60) ordered food either as an Individual or in a Group. We measured the acceptance and trust of the robots after three Exposures (pre-exposure, after ordering food on the app, and after the robots delivered the food). Results indicated that Individual users had more acceptance and trust compared to Group users. Further, as hypothesized, groups had more variation in acceptance and trust compared to individual users, consistent with patterns of group polarization - i.e., group members influencing each other's perceptions to become more positive or negative. Further analysis demonstrated that group members were highly influenced by their groupmates. Designers and restaurant operators should consider how to enhance group members' experience of delivery robots. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic has changed people's behavior including the purchase of food. There has been an increase in online food purchases. This study aimed to describe the food hygiene and sanitation practices of couriers in online purchases during the beginning of the pandemic in Greater Jakarta, Indonesia. A total of 190 food couriers residing in Greater Jakarta participated in this study. Data collection is done online using a Google form. To assess the descriptive analysis and factors related to food hygiene and sanitation practices carried out by food couriers, univariate and multivariate tests were used. The number of respondents with good FSH scores was around 61.1%. Factors related to Food Hygiene and Sanitation Practices were a history of health check-ups in the past month, temperature checking at the entrance of a restaurant/food vendor, and waiting not in the designated waiting area for food couriers. Cooperation between the government and related sectors is urgently needed to maintain food safety in online food purchases, such as the provision of supporting facilities and sustainable assistance. In addition, it is necessary to improve health promotion programs that are important for food couriers to improve knowledge, attitudes, and behaviors. [ABSTRACT FROM AUTHOR]

Fried foods are popular on restaurant and street food scenes. In northern Thailand, pork skin cracker is one of the most common deep fired snacks. Deep frying of pork skin crackers consumes large amount of energy, especially cooking gas like liquefied petroleum gas (LPG). Energy and LPG consumption in gas powered, food frying is normally regulated by frying oil temperature, which in turn is controlled by LPG-to-heat conversion in a gas stove. For food processing vendors, this is usually done manually, leading to very low energy efficiency and some damaged foods. To improve energy conservation and reduce waste, precise control of food frying process is necessary. In this work, energy conservation in food frying was promoted and demonstrated for small and micro-sized food operators. The inhouse- developed deep fat or immersion fryer with automatic control was adopted and field-tested by actual food vendors to prepare pork skin crackers for sale. The control system of the fryer was based on low-cost sensing of the frying oil temperature and two-step control of gas valves. The fryers were shown to function well. Better control of the frying oil temperature, higher energy efficiency and lower LPG consumption were achieved in preparation of pork skin crackers. [ABSTRACT FROM AUTHOR]

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Urban pattern is developed by the arrangement of the urban spaces, which are linked with lifestyle pattern of the citizens. Living pattern, working pattern and entertainment pattern of people are the main factors to set the trend of lifestyle. Entertainment is an essential essence of everyone’s life and it is depended on the working and living pattern of people. In modern time, for the entertainment people go to shopping mall instead of street/traditional shops because of better infrastructure, wide range of brands under one roof and entertainment for all age group. Restaurants provide wide variety of foods with better infrastructure than street food stalls. For maintain the healthy and fit body, gymnasiums are now become essential exercise places. For this research paper, a primary survey is also conducted in Gwalior city to understand the citizen lifestyle pattern with mode of entertainment and spaces in current scenario. The scope of the study has limited itself to leisure pattern of the population. [ABSTRACT FROM AUTHOR]