European semester–spring package: recommendations for Poland on the socio-economic response to the COVID-19 pandemic

Extraordinary circumstances, and the COVID-19 outbreak undoubtedly meets this criterion, therefore require extraordinary solutions, including in the EU and national decision-making process to prevent their escalation. Out of concern for the stability of the economic systems of European Union Member States, it has become necessary to introduce procedures to effectively counteract the effects of COVID-19, including in the area of economic activity. An important role in monitoring these initiatives is now played by the European Semester procedure, which allows Member States to discuss their policies, exchange best practices and agree on joint actions for the future to counteract the effects of COVID-19. This paper aims to present the recommendations for Poland, which were formulated in the framework of the 2020 Spring European Semester.

Rekomendasi Paket Menu Angkringan Waru Tanjung Bias Dengan Algoritma Frequent Pattern Growth Berbasis Web

Culinary business using carts selling various kinds of heavy food, light and drinks, is favored by many people to just fill their stomachs, gather with friends and even family. Culinary businesses or culinary destinations like this are known as Angkringan which are increasingly mushrooming in the millennial generation. Angkringan Waru, located in Tanjung Bias, is a gathering destination for all people to enjoy a relaxed atmosphere on the beach. Angkringan Waru provides 85 types of menus for its customers, the many menus often confuse customers in choosing snacks while enjoying the beachside atmosphere. Starting from these problems, data mining techniques are used with the Frequent Pattern Growth (Fp-Growth) algorithm to recommend items in producing a menu package consisting of 1 snack item and 1 drink item. The dataset used is transaction data from Angkringan Waru as many as 870 transactions, the resulting output is a menu package recommendation rule and implemented in a web for Angkringan Waru. The Fp-Growth Data Mining Application by providing a minimum support value of 20% and Confident 50% with a lift ratio > 1 produces 57 rules or menu package recommendations that will be offered to Angkringan Waru customers. The results of the application in the form of 57 menu package recommendations are then used as recommendations for Angkringan Waru customers, where these menus are the favorite menus of customers at Angkringan Waru.

Mobile-based Recommendation System for the Tour Package Using the Hybrid Method

<p class="0abstractCxSpFirst">Although it has been a lot of research recommendation of the tourist attraction, there has been no research that discusses the recommendations of tour packages from a collection of travel in the past. Therefore, in this study it is important to conduct a related study 1) The development of a mobile recommendation system using the Hybrid Method. 2) Test system accuracy in providing tour package recommendations.</p><p class="0abstractCxSpLast">The study is using CBR stages in providing travel package recommendations from a collection of travel in the past. There are 4 stages of the process: Retrieve, Reuse, Revise, and Retain. In this study the main focus on the retrieve stage using the method hybrid method. The hybrid method of the mobile recommendation system is the combination of the Naive Bayes method, Bayes Theorem, and Dempster Shafer. Where Naive Bayes is used for calculating the probability of continuous criteria such as age and frequency of visits. The Bayes theorem is used for calculating the probability such as country, gender, and visiting purpose. To determine the mass value of the combination of evidence using the Dempster Shafer method. Based on system accuracy test, stated that the total system accuracy in giving recommendation is 95% consisting of 2 kinds of accuracy is 46% full accuracy and 49% of half accuracy. While the error rate of the system in providing tour package of 5%.</p>

Effect of Boiling, Frying, and Baking on Recovery of Aflatoxin from Naturally Contaminated Corn Grits or Cornmeal

Corn grits naturally contaminated with aflatoxins were used for making boiled grits, and portions of the boiled grits were used for making pan-fried grits; cornmeal naturally contaminated with aflatoxins was used for making corn muffins. Procedures and recipes were derived from cookbook and market package recommendations. From analyses of the products for aflatoxins before and after preparation of the table-ready products, it was determined that 72±9% (n = 15) of the aflatoxin found in the original grits could be recovered after the grits were boiled. The recovery of aflatoxin B1 after the grits were fried was either 66±10% (n = 6) or 47±8% (n = 9), depending on whether 3 cups of water or 4 cups of water per cup of grits, respectively, were used for preparing the boiled grits before frying. Similarly, it was determined that 87±4% (n = 9) of the aflatoxin B1 found in the original cornmeal could be recovered from the baked muffins. No detectable aflatoxin B2a was present in the extracts from any of the table-ready products.