Chicken Soup Research Articles

Analisis Penambahan Jumlah Tenaga Kerja dalam Meningkatkan Pendapatan pada Mie Ayam Baso H. Lili Karawang

Revenue is the revenue earned through the results of economic activities related to the sales activities of production factors owned by the company. As known in the theory of production factors, the quantity of output associated with income directly depends on the amount of labor owned. In increasing production supported by efficient resources and running according to the system, appropriate income can be obtained from the level of production. Theoretically, a positive contribution of labor to the increase of business income can occur, especially by involving a large number of workers. This study was conducted to analyze the additional number of workers in increasing revenue at Baso H. Lili Chicken Noodle in Karawang. The type used in this research is descriptive quantitative. The results of this study indicate that Mie Ayam Baso H. Lili Karawang has experienced an increase in labor since the beginning of the business until now, initially only having 3 workers per branch as of 2005, but currently in 2023 it has approximately 7 to 15 workers in each branch. After the additional workforce, H. Lili Karawang's Baso Chicken Noodle business experienced an increase in income generated with an average of IDR Rp 588.858.818 or the same as around 408%.

Penerapan Model Rational Unified Process (RUP) Dalam Membangun Aplikasi Promosi dan Penjualan Berbasis Web (Studi Kasus: Toko Mie Ayam “Neng Kene Kiyeh”)

This research discusses the application of the Rational Unified Process (RUP) Model in thedevelopment of web-based promotion and sales applications, with a case study at the Chicken Noodle Shop“Neng Kene Kiyeh”. The purpose of this research is to design and implement applications that can increasethe efficiency of promotion and sales of chicken noodle products through digital platforms. The RUPmethod was chosen because of its iterative approach and focus on user needs, allowing for more structuredand controlled software development. The RUP model consists of four main phases: inception, elaboration,construction, and transition. In the inception phase, a needs identification and feasibility study are conductedto ensure that the application to be developed matches the business needs of the store. The elaboration phaseinvolves more in-depth analysis and system design, including use case modeling, risk analysis, andapplication architecture design. In the construction phase, application development is carried out with aniterative approach, allowing for improvements and adjustments based on user feedback. The transitionphase involves application testing and end-user training, as well as full system implementation. The result ofthis research is a web application that has main features such as product catalog, online ordering system, inventory management, and integrated digital promotion. The implementation of this application is expectedto increase the visibility of Chicken Noodle Shop “Neng Kene Kiyeh” in the digital market, simplify theordering process for customers, and increase sales. The trial shows that this application can function asexpected, and provides significant benefits in the store's operational processes. The conclusion of thisresearch is that the application of the RUP model can be an effective approach in building web-basedpromotional and sales applications, with a focus on meeting user needs and improving businessperformance.

The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food

3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the “water channel”. Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.

Types Of Food That Cause Gastritis (A Systematic Review)

Gastritis is one of the non-communicable diseases that occurs due to an unhealthy and irregular lifestyle. Gastritis is a disease of the stomach due to inflammation or swelling of the gastric mucosa area. Gastritis can cause discomfort in the upper abdomen, resulting in headaches and reduced appetite than before. Gastritis can occur due to the relationship between wounds in the gastric mucosa and the inflammatory process of the gastric lining epithelium. The purpose of this study was to determine the types of foods that can cause gastritis. The method in this Literature Review using 5 databases, which are Google Scholar, PubMed, EBSCo, Sciencedirect, and Scopus. The results of this study obtained 4 articles that were reviewed where milk consumption, chili sauce consumption, tea consumption, spicy consumption, acid consumption, instant noodle consumption, white bread consumption, chicken soup consumption, and risky food consumption could be the cause of gastritis. The conclusion of this study Gastritis can also cause other symptoms, namely the onset of complaints of pain in the solar plexus, symptoms of nausea and vomiting, feeling of tightness, bloating, and weakness. To prevent gastritis, it is necessary to have good food consumption habits

Analysis of the Halalance Aspects of the Product in Pak Gendut Meatball Noodles in Banyuajuh Village, Kamal Kec in the Perspective of Sharia Business Feasibility Study

This research aims to gain an in-depth understanding of various aspects relevant to the halalness of MSME food products. This research method uses qualitative research. The results of the research show that the business feasibility study analysis in developing MSME food products must ensure halal products, MSMEs in the food sector must implement various production practices that meet applicable halal standards. That the results of this research explain the halal aspect of Pak Fat's meatball chicken noodles can be seen from the perspective of compliance with Islamic law which includes halal substances, halal how to obtain them, halal how to process them, halal in storing them and halal in serving. In order to produce halal products as stated in the JPH Law Article 1 paragraph 3, it must go through a halal product process which includes providing materials, management, storage, packaging, distribution, sales and presentation of the product so as to guarantee the halalness of the product. The results of this research conclude that the halal aspect of the Pak Gendut meatball chicken noodle product in Banyuajuh village, Kamal district, Bangkalan has fulfilled the halal aspect of Islamic law.

Consumers' sensory perception and emotional response towards animal and plant‐based soups (familiar food items) with the addition of shio‐koji (an unfamiliar ingredient)

SummaryGlobally, consumers continue to seek out novel foods and ingredients from different cultures and regions. Shio‐koji is a fermented seasoning that is usually made by fermenting rice with koji (Aspergillus oryzae). It has been proposed that shio‐koji can be used as a flavour enhancer of foods. This study investigated consumers' (n = 96; generally unfamiliar with koji) liking (hedonic scales), emotional response (using the EsSense25 profile in check‐all‐that‐apply format), as well as their sensory perception (generalised Labelled Magnitude Scales and free comment) of shio‐koji additions to food items. Participants evaluated three different soups (chicken, vegetable and tomato), a familiar food product, with and without the addition of shio‐koji. The shio‐koji increased the consumers' liking of the vegetable soup and increased their perception of saltiness in the vegetable and tomato soups. The bitterness and sourness intensity of the chicken soup decreased with the addition of shio‐koji, while the sweetness increased. However, the umami taste of all soups was not impacted. The soups with shio‐koji were also associated with positive emotions. During the free comment task, shio‐koji led to an increased mention of meaty attributes to describe the vegetable soup, but the inverse occurred when the participants evaluated the chicken soup. The results indicate that shio‐koji impacted consumer perceptions of both animal‐ and plant‐based soups. Future studies should continue to investigate the use of shio‐koji to enhance the flavour of different food products.

“It’s Like How Mom Cooks for You, Tell Her Nothing You Only Get Chicken Soup.”: Understanding Children’s Perception of Datafication Online in China

Datafication, the process where users’ actions online are pervasively recorded, tracked, aggregated, analysed, and exploited by online services in multiple ways, is becoming increasingly common today. However, we know little about how children, especially non-Western children, perceive such practices. Through one-to-one semi-structured interviews with 36 children aged 11–14 from Chinese middle schools, we examined how Chinese children perceive datafication practices. We identified three knowledge gaps in children’s current perceptions of datafication practices online, including their lack of recognition of (i) their data ownership, (ii) data being transmitted across platforms, and (iii) datafication could go beyond video recommendation and include inferences and profiling of their personal aspects. Through contextualising these observations within the Chinese context and its unique online ecosystem, we identified cultural traits in Chinese children’s perceptions of datafication. We drew on education theories to discuss how to support the future digital literacy development and design online platforms for Chinese children.

REALISM AND COMPOSITIONAL REPRESENTATION OF REALITY : AN ANALYSIS OF THE MANIPURI DOCUMENTARY FILM “FRIED FISH CHICKEN SOUP AND A PREMIERE SHOW”

The debate around realism in documentary cinema has evolved significantly over the years reflecting broader shift in filmmaking techniques, compositional forms, audience expectation, cultural and political contexts. The realms of realism and compositional documentary have been in a constant state of flux, each genre pushing the boundaries of what is considered truth, authenticity, and artistic expression thereby blurring the lines between reality and fiction, and challenging the traditional notions of documentary filmmaking. Several Manipuri documentary films have made endeavors of recreating the reality through their representation on cinematic canvas. Depicting Manipur’s cinematic journey and its socio-political context in a compositional form, the documentary film “Fried Fish, Chicken Soup, and a Premier Show” (2012) relies heavily on editing with found footage and presents an even greater challenge with the inclusion of historical narratives. It intricately combines observational account of a film crew at work during the filming of the Manaobi MM’s Manipuri feature film “21st Century Gee Kunti” (2010) with intertitles, archival footage etc. to depict the history of Manipur. This paper explores the realism and compositional representation of reality in the film which skillfully blends diverse elements to document the trend of change and transformation within the cinematic landscape and the lived reality of Manipuri society in transition.

Effects of daily consumption of Chinese chicken soup on energy and macronutrients intake

Through various media, people have become increasingly aware of the importance of maintaining a healthy diet, with Cantonese soup, especially chicken soup, emerging as a popular choice due to its comforting and potentially medicinal properties. Chicken soup is valued not only for its rich protein and essential vitamins but also for its hydration benefits and the possibility of easing symptoms of respiratory infections through its anti-inflammatory effects. Despite its recognized health benefits, the specific impact of daily consumption of Cantonese chicken soup on energy levels and nutrient intake remains understudied, prompting further research into its effects on high school students' dietary health. In this three-week randomized controlled trial, sixteen participants including 6 girls and 10 boys from the same high school (mean age 16 years) were included in the analysis. Dietary information, energy levels, and nutrient intakes were gathered using two ASA 24 questionnaires, with the calculations performed by ASA24. Independent samples t-tests and chi square tests were used to compare continuous and categorical variables between the intervention group and the control group, respectively. Paired t-tests were performed to compare pre- and post-ASA24 responses in total energy and macronutrient intakes. Daily consumption of Chinese chicken soup does not seem to improve total energy intake, but it significantly increased % total energy intake from carbohydrates (p<0.05). Further studies with a larger sample size are warranted to confirm the finding.

Analisis Manajemen Risiko Keuangan dan Tenaga Kerja pada UMKM Mie Ayam Mbak Yummi Kota Medan

MSMEs (Micro, Small, and Medium Enterprises) are one of the important economic pillars in driving local economic growth in various cities in Indonesia. However, MSMEs often face significant challenges, especially related to financial and labor risk management. This study aims to analyze financial and labor risk management at Mbak Yummi Chicken Noodle MSMEs in Medan City. In this study, a descriptive qualitative approach with interviews was used to collect data from business owners and employees. The analysis was conducted with a focus on financial risk management strategies, such as product and service diversification, creative promotion, cash flow management, and access to capital, and labor risk management strategies, including employee cost management, employee development and retention, and effective performance management. The results show that Mbak Yummi Chicken Noodle MSMEs have implemented various strategies to effectively manage financial and labor risks. Product and service diversification, creative promotions, and utilization of online delivery and ordering services help reduce financial risks and maintain revenue stability. Meanwhile, efficient management of employee costs, employee development, and effective performance management help manage labor risks, improve productivity, and maintain service quality. This research shows that effective financial and labor risk management plays an important role in the operational success of Mbak Yummi Chicken Noodle MSMEs.

Analisis Biaya Produksi Dalam Penganggaran UMKM Bakso Zaky Di Pancur Batu

The Bakso Zaky stall business located in Deli Serdang district, North Sumatra has been established since 2019. Mr. Zaky started his business with capital of IDR 12,500,000. The location of this business stall is very strategic because it is on the edge of the market and many people pass by it. This research method is a qualitative and secondary method, namely research that uses short-term time or with supporting data and qualitatively by conducting direct interviews with sources. The subject of this research is a meatball trader named Zaky Darius who is 31 years old. The research results obtained were that the maximum profit from chicken noodles was IDR 842,000, regular meatballs IDR 1,154,000, and large meatballs IDR 920,000, so that within a week Zaky's Bakso business experienced a net profit/profit of IDR 2,916,000.

Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method

This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared and analyzed for various physicochemical parameters, including gross protein content, crude fat content, pH level, solid content, viscosity, and chromatic aberration value. Sensory evaluation was also conducted to assess overall quality. Correlation analysis helped identify three key evaluation indicators: gross protein content, L* value (lightness), and b* value (chromatic aberration). The weight assigned to gross protein content was the highest using the entropy weight method (EWM). Moreover, the grey correlation degree method was comprehensively applied to evaluate the chicken soup's quality. This analysis identified TCS and CCS as varieties with superior overall quality, showing a positive correlation with sensory evaluation, consistent with the results of nuclear magnetic resonance (NMR) used in this paper. These results provide theoretical support for assessing comprehensive quality and selecting chicken soup varieties.

Mobilitas dan Survival Penjual Mie Ayam dan Bakso di Kawasan Pinggiran Kota Surakarta

This research examines the mobility and survival strategies of the informal sector in urban areas, particularly chicken noodle and meatball vendors, amidst the pandemic. The research method employed a survey with 158 respondents in the outskirts of Surakarta city. The results indicate that the high economic growth influences the consumption patterns of society and the growth of the informal sector, such as meatball and chicken noodle vendors. The Covid-19 pandemic imposes significant pressure on the informal sector, yet most vendors continue to operate with different strategies. The mobility of informal sector workers is not only from the surrounding areas of Surakarta but also from outside the province, driven by the attractiveness of the destination city, good accessibility, and adequate road conditions. Almost 27% of vendors stopped operating during the pandemic, but the majority persevered with adaptive strategies depending on their situation and creativity.

Integrasi Media Sosial Instagram Terhadap UMKM “Mie Ayam Jakarta dan Solo Pak To” Kelurahan Ngagel di Kota Surabaya

MSMEs or commonly called Micro, Small and Medium Enterprises are one of the businesses that have weaknesses in the marketing sector. This task discusses the Marketing of Chicken Noodle MSMEs using Instagram social media. Marketing of this chicken noodle business is only carried out in the area around Ngagel in the city of Surabaya, so the marketing of the chicken noodle business using Instagram social media is expected to be better known by many people and can attract new customers considering the number of Instagram social media users who are quite a lot ranging from small children, teenagers to adults. After carrying out this project task, our hope is that the chicken noodle business can be better known by many people and can attract new customers

Home-based fitness training: chicken soup for the ACHD soul?

Home-based fitness training: chicken soup for the ACHD soul?

Isolation and Identification of Bitter Compounds in Ginseng (Panax ginseng C. A. Mey.) Based on Preparative High Performance Liquid Chromatography, UPLC-Q-TOF/MS and Electronic Tongue

As a traditional Chinese medicinal herb, ginseng (Panax ginseng C. A. Mey.) is commonly used to treat common diseases, for example, esophageal cancer and myasthenia gravis. Furthermore, ginseng is also processed into a functional food additive that is utilized to improve the freshness of chicken soup and make health wine. Unfortunately, ginseng (Panax ginseng C. A. Mey.) has already shown a noticeable bitterness during its application process. In this research, the bitter substances in ginseng (Panax ginseng C. A. Mey.) after two common preparation processes (water extraction and ethanol extraction) were separated, purified and identified by preparative high performance liquid chromatography (prep-HPLC), high performance liquid chromatography with diode array detector (HPLC-DAD), ultra-performance liquid chromatography coupled with high-resolution quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) and an electronic tongue. The results indicated that compared with the other four bitter compounds, the ginsenoside Rb1 had the highest bitterness value, followed by 20(S)-ginsenoside Rg2, ginsenoside Rg1, ginsenoside Rf and ginsenoside Rb3. Upon the evaluation of results to reduce the bitterness of ginseng extract, we found that the composite embedding system of chitosan adsorption in the ginseng carrageenan gel microsphere (K/MC/MCG) could effectively reduce the bitterness.

PENGARUH HYGIENE DAN KUALITAS PACKAGING TERHADAP KEPUASAN KONSUMEN DI SOP AYAM KLATEN TIBAN CENTER

At first this klaten soup had many customers, but in the following years many home-based businesses also sold chicken soup. Currently, the Klaten soup tends to be quiet. The aims of this study were (1) to determine the effect of hygiene on consumer satisfaction, (2) to determine the effect of packaging quality on consumer satisfaction, (3) to determine the effect of hygiene and packaging quality on consumer satisfaction at the Sop Klaten Tiban Center. This research is a quantitative research with a survey method. This study uses data taken from a sample of customers who answer the questionnaire. Methods of data analysis using Multiple Linear Regression Analysis. The results of this study show that: (1) hygiene affects consumer satisfaction at Sop Klaten Tiban Center (2) Packaging quality does not affect consumer satisfaction at Sop Klaten Tiban Center (3) hygiene and packaging quality affect consumer satisfaction at Sop Klaten Tiban Center. Hygiene is very important for consumer satisfaction so that it can be further improved regarding the cleanliness of the restaurant environment, and packaging also needs to be improved so that it provides more customer satisfaction, but there is no such influence so that sellers can improve in other ways, for example the taste of food.

Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson's correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.

Effect of different salt additions on the taste and flavor-related compounds in chicken soup.

Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study the effect of salt addition on taste- and flavor-related compounds in chicken soup. Sensory evaluation results showed that the 2 and 2.5% NaCl treatment groups had higher scores. Water-soluble small molecule compounds were detected by LC-Q/TOF-MS based metabolomics approach, among which amino acids and their derivatives, nucleic acids, and small peptides were the main components. The concentration of Water-soluble small molecule substances in chicken soup samples with different salt additions showed a clear trend of separation and reached the highest in the 2.5% NaCl treatment group. Volatile flavor compounds in the chicken soup were analyzed by HS-SPME-GC-MS, including aldehydes, and alcohols, and the relative concentration of flavor compounds in the 2.5% salt treatment group was the highest. In summary, the addition of salt could improve the overall flavor of chicken broth, and the optimal salt addition of NaCl in chicken soup is 2.5%.

Mobility analysis of Wonogiri chicken noodle and meatball seller in Kartasura, Sukoharjo

The rate of population growth in Central Java every year has increased, if the number of jobs and wages is not in accordance with the number of residents it is not comparable it will have bad consequences such as unemployment, poverty to crime. The unmet needs made the people of Wonogiri conduct population mobility to Kartasura by working as traders. Therefore, this research has a goal to: 1) Analyzing the pull factors and push factors (pull-push factors) that influence the intentions of mobility actors who work as sellers of chicken noodle traders and Wonogiri meatballs in Kartasura District. 2) Analyzing circular mobility performed by respondents. The method used in this study is the Snowball Sampling method. The results obtained from the research are as follows; 1) The research results are in line with Everett S Lee’s theory; The driving factor for mobility is that there are more unfulfilled necessities of life in the place of origin compared to the place of destination. There are 4 variables of unfulfilled living needs: Low availability of jobs, low regional income, lack of transportation facilities, minimal consumers. Meanwhile, there are only 3 unmet needs, such as the cost of living which is quite expensive, the physical environment and the social environment. So the respondents chose to move to Kartasura as a destination. 2) The mobility of the respondents was spread from 11 sub-districts out of 25 sub-districts in Wonogiri, with a high number coming from the Girimarto sub-district (25%). The type of mobility carried out by the respondents was staying/lodging with the frequency of returning home dominated once a month by using private vehicles 75% in the form of motorbikes & cars and 25% using public transportation in the form of buses.