This article traces the experiences of Vicky, a female entrepreneur who runs a circular business that produces swim and activewear from regenerated fishing nets. The idea of a circular economy, which moves away from the linear economic model based on a make-use-dispose logic towards the elimination of waste and a sustainable use of the world’s resources, has rapidly gained popularity. Vicky’s story highlights the often overlooked but critical role of small businesses and their owners in this systemic change. Vicky performs three intertwined but distinct forms of work – entrepreneurial work on the business, identity work on the self and institutional work on the wider world – that all contribute to the circular transition. At the same time, Vicky exemplifies an alternative approach to entrepreneurship through a relational interpretation of circularity. Her case draws attention to how the labour of actors in the grassroots propels large-scale transitions.
Rodent tuber (Thyphonium flagelliforme) is a herbal plant that has anticancer bioactive compounds. In vitro, conservation is attemptto preserve germplasm under aseptic conditions. Conservation techniques are used to store germplasm and minimize somaclonal variation. This study aims to identifysucrose’s effect on the minimum growth of rodent tuber in vitro culture and obtain the right sucrose concentration to store rodent tuber in vitro for extended shelf life. This study was used plantlets from Bogor and Pekalongan using ½AMS medium with 40, 50, 60, and 70 g/L sucrose treatment. In the treatment of 70 g/L sucrose concentration on rodent tuber from Bogor inhibited the increase of the number of shoots, number of leaves, root length, number of rootswas 0.50, 2.45, 1.43 cm, and 15.38, respectively. The growth of rodent tuber from Pekalongan on media with a sucrose concentration of 70 g/L resulted in the average number of shoots, number of leaves, root length, number of rootswas 0.98, 1.47,2.10 cm, and 13.74, respectively. Morphological changes in rodent tuber from Bogor and Pekalongan occurred in the number of shoots, the number of leaves, root length, and the number of roots with 70 g/L sucrose treatment.
Dali Ni Horbo merupakan makanan tradisional khas batak yang difermentasi dari susu kerbau mengandung bakteri asam laktat bersifat probiotik yang dapat memberikan dampak positif terhadap kesehatan. Penelitian ini bertujuan untuk mengetahui karakterisasi probiotik isolat DNH 16 yang meliputi aktivitas antimikroba, toleransi terhadap asam dan garam empedu. Aktivitas antimikroba dilakukan terhadap Staphylococcus aureus menggunakan metode difusi cakram. Toleransi terhadap asam dan garam empedu dilakukan dengan menentukan pertumbuhan isolat pada media MRS Broth pH3 dan MRS Broth dengan 0,3 % garam empedu berturut – turut pada λ 600 nm. Hasil penelitian menunjukkan isolat DNH 16 berbentuk basil, katalase negatif, heterofermentatif. Aktifitas antimikroba dari isolat DNH 16 yaitu 4,6mm. Viabilitas pertumbuhan terhadap asam yaitu 91,6 %, viabilitas pertumbuhan terhadap garam empedu yaitu 66,5%. Hasil menunjukan bahwa isolat DNH 16 berpotensi sebagai bakteri probiotik.
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