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Neste artigo, parte-se de perspectiva decolonial e interseccional para a compreensão analítica do enfrentamento à colonialidade nas universidades brasileiras pelas indígenas mulheres acadêmicas, abordando suas experiências vividas e lutas pela afirmação étnica. Uma vez ingressas na Educação Superior, enquanto corpos-territórios, são desafiadas a permanecerem em instituições que ainda não se pensam a partir dos e com os povos indígenas que as compõem. Portanto, a partir de entrevistas narrativas realizadas entre 2020 e 2022, de forma remota devido às condições impostas pela pandemia da COVID-19 naquele momento, são considerados os significados da demarcação do território acadêmico a partir da insurgência expressa nas suas vozes, que se elevam cotidianamente durante seus cursos e vida acadêmica, e da resistência corporificada na afirmação coletiva da identidade, dos saberes étnicos ancestrais e no compromisso com suas comunidades originárias. Afinal, elas não só resistem às pressões colonial-modernas, mas também re-existem, ou seja, reinventam-se como acadêmicas contribuindo fortemente para a produção de conhecimento científico e a construção de projetos e agendas políticas coletivas.

Abstract Background and Aim Arthritis is a recognized extra‐intestinal manifestation of inflammatory bowel disease (IBD). Studies show altered uric acid metabolism in IBD. This study aims to investigate the association between IBD and gout. Methods We used a multi‐center database (Explorys Inc.) consisting of data from several US healthcare systems. We identified adults diagnosed with Crohn's disease (CD) and ulcerative colitis (UC) between 1999 and 2022. In this cohort, we identified patients diagnosed with gout. We collected demographic data and identified patients diagnosed with IBD‐associated arthritis and those who had intestinal resection. Risk factors associated with gout were collected. Multivariate analysis was used. Results Out of the 69 260 780 patients in the database, we identified 209 020 patients with UC (0.30%) of whom 9130 had gout (4.3%). Additionally, 249 480 had CD (0.36%) of whom 14 000 had gout (5.61%). Males were more prevalent in the UC and gout group than in the CD and gout group (58% vs 51%). After adjustment, CD was significantly associated with gout (odds ratio [OR] 1.68, confidence interval [CI]: 1.60–1.75). UC was also significantly associated with gout (OR 1.38, CI: 1.31–1.44). In subgroup analysis with intestinal resection, CD patients who had intestinal resection had higher association with gout versus those without surgery (OR 2.34, CI: 2.25–2.43). Similar increase was observed in the UC group with intestinal resection (OR 1.53, CI: 1.49–1.56). Conclusion IBD is strongly associated with gout, with higher correlation observed with CD. Intestinal resection is associated with an increase in the risk of gout. Patients with IBD who present with new‐onset arthritis should be investigated for gout.

Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accepted by consumers. This study was conducted in a completely randomized experimental design with four treatments unidirectional pattern with margarine giving addition 0.0 %; 2.5 %; 5.0 % and 7.5 % with four replications. The data obtained were statistically tested by analysis of variance (ANOVA), if there is a noticeable difference, then it continued to Duncan's multiple range test. The analysis showed that the water content, fat content, and pH sausage has significant effect, but the protein content was not significantly between the sausages were not given margarine (P-1) and the sausages are given margarine (P-2, P-3 and P-4). The sausage produced will increase the protein content, fat content, and pH with increasing percentage of margarine given, otherwise the moisture content will decrease. Based on sensory testing (appearance, color, flavor, texture and total acceptance), culled layer hens sausage can be accepted by consumers. Sausages were given margarine value ranges between 7.0 to 8.4 (just like - really like) and were not given margarine has lower value ranging from 5.2 to 6.9 (neutral - just like). ABSTRAK Penelitian mengenai pengaruh pemberian margarin terhadap sifat fisiko kimiawi dan sensoris sosis ayam petelur afkir adalah untuk mengetahui penambahan margarin terhadap kualitas sosis ayam petelur afkir, selain itu untuk memanfaatkan daging ayam petelur afkir sebagai sumber protein hewani, dan untuk melakukan penganekaragaman pangan, sehingga produk yang dihasilkan dapat diterima oleh konsumen. Penelitian ini dilakukan secara eksperimental dengan rancangan acak lengkap pola searah dengan empat perlakuan pemberian margarin 0,0 %; 2,5 %; 5,0 % dan 7,5 % dengan empat kali ulangan. Data yang diperoleh diuji secara statistik dengan analisa varian (ANOVA), apabila terdapat perbedaan yang nyata dilakukan Uji jarak berganda Duncan. Hasil analisis menunjukkan bahwa kadar air dan kadar lemak dan pH sosis berpengaruh nyata namun kadar protein tidak berpengaruh nyata antara sosis yang tidak diberikan margarin (P-1) dan sosis yang diberikan margarin (P-2, P-3, dan P-4). Sosis yang dihasilkan akan semakin meningkat kadar protein, kadar lemak dan pH dengan bertambahnya persentasi margarin yang diberikan, sebaliknya kadar airnya akan menurun. Berdasarkan uji sensoris (tampilan, warna, flavor, tekstur dan total penerimaan), maka sosis ayam petelur afkir dapat diterima oleh konsumen. Sosis yang diberi margarin nilainya berkisar antara 7,0 – 8,4 (cukup suka – sangat suka) dan yang tidak diberi margarin nilainya lebih rendah yaitu berkisar antara 5,2 – 6,9 (netral – cukup suka). Kata kunci: Ayam petelur afkir; sifat fisik; sifat kimiawi; margarin; sosis; sifat sensorik