Frozen Food Products Research Articles

Analisis Faktor - Faktor Yang Mempengaruhi Preferensi Konsumen Dalam Pembelian Produk Frozen Food (Studi Kasus Pelanggan “Nadelia Frozen” Patumbak Medan)

Frozen food is food that is processed and then packaged in half-cooked packaging and when consumed must go through a re-processing process, namely by heating it in a frying pan. Frozen Food is a storage process before processing. Frozen food or processed frozen food is the result of a food preservation method which is carried out by lowering the temperature to freezing point, this aims to slow down the spoilage process and preserve the food for months depending on the type of food. Frozen food is also defined as food that is frozen with the aim of preserving the food until it is ready to be eaten. This research design uses quantitative research methods, which test certain theories by examining the relationships between variables. These variables are measured using research instruments, so that data consisting of numbers can be analyzed based on statistical procedures. This type of research uses associative research. Associative research is a temporary answer to associative problem formulations, namely those that ask about the relationship between two or more variables. In this research, we analyze the influence of price and promotion on consumer preferences at the "Nadelia Frozen" shop in Patumbak Medan. Based on data obtained in research regarding Analysis of Factors that Influence Product Purchases. The number of respondents in this study was 30 respondents, then analyzed, it was concluded as follows: Based on partial research results, the brand variable is the most dominant factor that has a positive and significant influence on purchasing frozen food products. Based on partial research results, the product variable has a positive and significant effect. on purchasing frozen food products, based on partial research results, the market competition variable has no effect on purchasing frozen food products. Based on simultaneous research results, the variables Brand, Product and Market Competition have a positive and significant effect on purchasing frozen food products. Based on the conclusions, suggestions that can be put forward in increasing purchases of frozen food products in Patumbak Medan are: Considering that brands and products have a positive and significant influence on purchases of frozen food products in Patumbak Medan, it is best to maintain and improve product quality and maintain the good name of the brand. It is hoped that the company will make strategies for building brand images, products so they can compete in the market. The results of this research can be used to develop management knowledge in the future to be better at marketing products with known brands, so they can compete in market competition.

CONTENT MARKETING : BRAND EXPERIENCE PRODUK FROZEN FOOD MELALUI CUSTOMER RETENTION

The Covid-19 pandemic encourages people to make lifestyle changes, including the food they eat. Due to the limited interaction, people will prefer to buy food that is easy to cook, durable, and nutritious. Frozen food or frozen food is the only right solution. The purpose of this study was to determine the effect of content marketing on brand experience through customer retention as an intervening variable for consumers of frozen food products on Instagram. The type of research used is associative. This study uses a purposive sampling technique and 100 respondents who are consumers who have followed and given likes to Cedea product posts. The results of this study indicate that content marketing has a significant effect on brand experience, content marketing has a significant effect on customer retention, customer retention has a significant effect on brand experience, and content marketing indirectly has a significant effect on brand experience through customer retention.

Fabrication of pea protein gels with modulated rheological properties using high pressure processing

High pressure processing (HPP) as a non-thermal food preservation technology has recently received growing interest in protein processing. In the present study, the impact of high-pressure level, treatment time, protein concentration, and sample pH on the pea protein gel microstructure and strength were systematically investigated, as well as the protein conformation study, and the gel rheological and dissolution tests. A minimum of 10% and 15% (w/v) protein concentration was required for self-standing pea protein gel formation under 600 MPa and 300 MPa, respectively, at ambient temperature. The pH played an important role in affecting the gel microstructures and properties using HPP treatment. Particulate gels with compact structures and high mechanical strength up to 130 kPa were obtained at pH 5 mainly stabilized by hydrophobic interactions. Whereas fine-stranded gels mainly stabilized by hydrogen bonding with good elasticity and high water-holding capacity were formed at pH 7. The pH, HPP pressure level, and duration have been modulated to prepare a series of pea protein gels to mimic the texture of jelly, pudding, and tofu products. The tunable capacity using HPP makes pea protein a potential gelling ingredient in a wide range of food applications as a substitute for animal or soy protein. Furthermore, the gels treated with pH-shifting followed by HPP showed high freeze-thaw stability with a minimum syneresis level of 15% after two freeze-thaw cycles, demonstrating their potential to be used in frozen food products. Considering the advantages such as improved nutritional quality and extended shelf life compared to thermal technologies, HPP could be a promising non-thermal technique for the fabrication of pea protein gels with tunable rheological and mechanical properties to meet consumer needs for diversified texture and sensory quality.

Tailor-made coextruded blown films based on biodegradable blends for hot filling and frozen food packaging

Biodegradable polymers still have severe limitations in their application over wide temperature ranges. In this study, we developed coextruded bilayer biodegradable packaging suitable for either hot-filling and frozen food products. The films were realized by combining an inner layer, made of Ecovio and amorphous poly(lactide) (PLA4060) blend, providing high ductility and sealability, with an outer layer made of poly(butylene succinate) (PBS) and semicrystalline PLA4032 blend, contributing to barrier properties and thermal resistance. The concentration of each blend was optimized for the target application based on preliminary chemical-physical investigations. Then, three bilayer structures with different relative thicknesses of the layers were realized and analyzed for their mechanical, barrier, wettability, sealability and overall migration properties in the −18÷85 °C temperature range, to check their compliance with the needs of food packaging applications involving both thermal treatment and freezing. The coextruded films had functional performance generally intermediate those of the single layers and weighted on their relative thicknesses, and overall migration values complying the limits of Regulation (EU) No 10/2011 for plastic packaging intended for both hot filling process and long-term frozen food storage. Among all, the most suitable structure for the target application was the bilayer film with the largest thickness of the outer layer (i.e. 50 µm), which showed the best balance between stiffness and ductility in the explored temperature range. In particular, it displayed the lowest lowering of elastic modulus at 85 °C, which becomes equal to 135 MPa, and an elongation at break equal to 40 % at −18 °C.

Assembly of a 9 ton cold storage facility at Masian Grup and Ping Loka Building Sleman Regency Yogyakarta

This study examines the assembly process of cold storage for frozen food business with a capacity of 9 tons. The aim of this research is to design and assemble a cold storage with dimensions of 5 m in length, 2.7 m in width, and 2.7 m in height, capable of storing frozen food products at a temperature of -18°C. The components used for the cold storage machine include a semi-hermetic Bitzer compressor, a fin and tube HD type condenser, and a wongso evaporator. The total cost for purchasing materials and assembly services for the cold storage amounts to Rp 164,776,980, including an 11% value-added tax (VAT).

Is Baikiain in Tara Flour a Causative Agent for the Adverse Events Associated with the Recalled Frozen French Lentil & Leek Crumbles Food Product? - A Working Hypothesis.

The French Lentil & Leek Crumbles frozen food product was recently recalled due to reports of gastrointestinal issues. So far, 393 adverse illness complaints and 133 hospitalizations have been reported from consumption of this food, and the tara (Tara spinosa) protein flour ingredient is hypothesized to be responsible. A multipronged approach resulted in identification of (S)-(-)-baikiain in tara as a compound of interest due to its abundance, possible metabolic fate, and close resemblance to irreversible inhibitors of L-pipecolate oxidase. Oral administration of baikiain in ND4 mice showed a statistically significant increase in blood ALT levels and a reduction in liver GSH.

Applications of X-ray micro-computed tomography and small-angle X-ray scattering techniques in food systems: A concise review

X-ray micro-computed tomography (X-ray μ-CT) is a non-destructive method that allows visualization of the internal microstructures of materials through the creation of 3D volumetric data in different spatial scales. It has been successfully applied in the field of food science to study the internal microstructures of different food materials, e.g., bread and pastry products, different seeds, and frozen food products among others. Small-angle X-ray scattering (SAXS) is also a powerful non-destructive method used for the micro or nano-structural analysis of dry or partly-hydrated materials, gels, and solutions. It is used to study the particle size and its distribution, shape, molecular orientation and structure of a material. This review reports the applications of X-ray μ-CT and SAXS techniques in food systems and their prospects in the field of food science. Some of the limitations of these techniques are cost and time constraints, image artifacts, and inaccessibility of synchrotron facilities for high-resolution research applications which are also discussed. • X-ray micro-tomography is used to visualize the internal microstructures of food materials. • Small-angle X-ray scattering is used to analyze the structures of food materials. • X-rays generated from synchrotron facilities are more suitable for fast dynamic studies due to the fast measurements possible. • Baked goods, frozen foods, grains and meat products have been studied using X-ray imaging systems. • X-ray imaging methods are excellent tools to understand the structure and compositions of food materials.

Pendampingan Penyusunan Laporan Keuangan dan Penentuan Biaya Serta Promosi UPPKS Asri Sudagaran Chrisma

This activity service aims to increase knowledge and practice of preparing financial reports, determining costs, and promoting UPPKS Asri Sudagaran partners. UPPKS Asri Sudagaran is a micro business that sells frozen food products located at Sudagaran TR III/1038 Tegalrejo, Yogyakarta City. The service method includes mentoring and mentoring, which is divided into several stages: the planning stage, the implementation stage, process evaluation, and the preparation of financial report preparation modules. After the mentoring process, partners are expected to be able to independently prepare financial reports by existing standards so that they can determine costs based on production costs. In addition, the activities in this service are also expected to provide an in-depth understanding of online promotional media so that it can expand the market share of the frozen food products it produces.

Promosi Melalui Media Sosial untuk Meningkatkan Pembelian Produk di Prima Freshmart Surabaya

The development of science and technology has changed people's lifestyles and consumption patterns quickly and practically, one of which is by consuming frozen food products. Prima Freshmart (PFM) is a specialty store that sells fresh, processed and ready-to-eat food ingredients derived from chicken products, such as frozen food. PFM is part of Charoen Pokphand Food (CP Food). The Indonesian Internet Service Providers Association Survey (APJII) stated that Internet users in Indonesia in 2014 reached 88.1 million users or about 34.9 percent of the total population of Indonesia. In addition, with the increasing number of competitors of similar companies and the unknown Prima Freshmart as a whole, consumer buying interest is still low. Therefore, the purpose of this study is to determine the effectiveness of social media promotion in introducing Prima Freshmart, to analyze the influence of social media on product purchases at Prima Freshmart. The method used in data collection is by observation, distributing questionnaires and interviews. The analysis used is the EPIC model to determine the effectiveness, and multiple linear regression analysis to determine the effect of social media in introducing Prima Freshmart. The results showed that the results of measuring the effectiveness of promotions with the EPIC Model showed the final result of the EPIC rate value was 3.92 which was included in the effective category. As for the results of multiple linear regression analysis on the t-test for social media websites of 0.282 > 0.05, on social media Instagram of 0.000 < 0.05, and on social media WhatsApp of 0.021 < 0.05. for the f test value, the significance value is 0.000 <0.05, which means that all independent variables jointly affect purchasing decisions. Meanwhile, for the determination test the R Square value is 0.55 which means that purchasing decisions are influenced by social media websites, Instagram, and WhatsApp by 55.5% and the remaining 44.5% is influenced by other variables not examined.

The Effect of Product Quality, Customer Satisfaction, Trust, and Brand Image on Interest To Repurchase Kanzler Frozen Food Products

The Effect of Product Quality, Customer Satisfaction, Trust, and Brand Image on Interest To Repurchase Kanzler Frozen Food Products

The State’s Efforts to Protect Citizens the Concept of Maslahat in Distribution Permit to Maintain Food Safety (Islamic Perspective)

The state has a big responsibility in maintaining the safety of its citizens. After the pandemic era, the country made food safety a priority for the government in an effort to raise the level of public health. The death rate from poisoning and food-borne illness needs to be watched out for. The distribution permit is one of the government’s efforts to provide protection to its citizens. Even though the distribution permit is considered by some to be an obstacle to doing business. However, through the distribution permit, there are benefits to protecting the circulation of food that has the potential to cause harm. For this reason, the researcher raised the theme above as an answer that Islam is very concerned about safety even though it is through a distribution permit. Islam admits that with the distribution permit, the safety of residents can be controlled. The method in this research is socio-legal research that examines food safety from the perspective of Micro small and Medium Enterprises (MSEs) in the Bogor area by relating it to the applicable laws and regulations. The results of the study show that business actors are aware of the importance of distribution permits in ensuring food safety and increasing product turnover. Food safety is in line with thayyib standards in Islamic Law which means food must be good and not cause harm when consumed. The distribution permit for frozen food gave rise to a polemic between storage standards in a certain way and efforts by business actors to survive in diverting their business into frozen food products. The Food and Drug Supervisory Agency (BPOM) has acted swiftly and wisely by launching new guidelines that distinguish the distribution license standard for Micro small and Medium Enterprises, which is different from the company’s mass production. Frozen food made by Micro small and Medium Enterprises does not require a distribution permit if the shelf life is less than 7 days and is directly distributed to consumers. Keywords : Safety Food, Distribution Permit, State Protection

Identifying urban consumer behaviour in purchasing of frozen meat and meat products in Andhra Pradesh

The frozen food products, especially frozen meat products, offer enhanced palatability as compared to their homecooked counterparts, these products are available year-round regardless of the season. A representative sample of 120 meat consumersin three cities of Andhra Pradesh i.e., Vishakhapatnam, Vijayawada and Tirupati were taken for the study. Consumption pattern of majority of respondents reveals that they consume eggs daily, poultry meat once a week, mutton and sea food once in a month and never consumed beef and pork. Average monthly consumption of majority respondents reveals they consume 60-120 eggs, 3-5 kg chicken, upto 1 kg mutton and sea food, respectively.The major reasons for consumer stimuli towards purchasing of meat and meat products were meat is rich source of protein, tasty and easily available. The most considered motives by sample respondents for purchasing and consumption of meat and meat products were ‘Meat is good for healthy lifestyle’ and ‘Consumption of meat is in family/religion culture’, respectively. The major motives for frozen meat and meat products consumption were “Convenience of store and use”, “Pre prepared (readiness)” and “Time saving”, respectively. The majority of the respondents prefer 30-40 per cent frozen fish and sea food in their diet when compared to other categories of meat.

The Effect of Price Perception, Product Quality and Promotion on Purchasing Decisions Mediated by Brand Image

When consumers have limited time and social mobility due to demand or policy, frozen foods become an alternative as they have several service advantages: more convenient, more economical, faster, easier and can meet protein and health needs. Frozen foods were originally produced and intended for consumption by consumers engaged in various activities. So far, frozen food industry also has good prospects, based on lifestyle or lifestyle changes in today's society, especially among millennials. This study aims to determine the relationship between the effects of price, product quality and promotional activities on brand image-mediated purchasing decisions for frozen food products at a retail location. RF store. This study used a sample of 150 respondents who were consumers of frozen food products studied using the structural equation model hypothesis test – Partial least squares (SEM-PLS) tool. to answer the research questions. The results show that brand image cannot play a mediating role in the product quality variable in the purchasing decision process, because the ρ-value is 0.125 and the T-statistical value is 1.535. Brand image is not a motivator/mediator to convince consumers to buy a product when it is associated with the quality of the product. At the same time, brand image can appear as a mediator between price perception variables in purchasing decisions, with a value of ρ of 0.026, and can also appear as a mediator between promotion variables in the purchase decision, with a value of ρ of 0.026 and 0.016. So, especially for frozen food products sold at RF store, brand image is considered to have the ability to entice consumers to purchase through price perception and promotion. Price perception and promotion are the most important variables in the consumer's mind but they also determine how the product can benefit and desire the consumer. The product is well trusted by the consumers and the consumer will be satisfied with the purchase or possession of the product.

ייבוא דגם הסופרמרקט האמריקני לישראל, 1967-1957

This article traces the story of the importation of the American supermarket to Israel between the late 1950s to the late 1960s. The public debates over the adoption of this retail model went beyond economic and commercial aspects to include political, social, and class struggles among different groups in Israeli society, illustrative of their heterogeneous complexity at the time. The appearance of the supermarket in Israel was both symbolic and real. For many, it symbolized progress and modernization, values originating in ‘American Consumerism’ in the framework of the Cold War to demonstrate the advantages of the American way of life. The supermarket model was established through two main entities: initially by the foreign-owned private company Shufersal and through the Histadrut Corporation and its government-supported chain of food stores. The establishment of the supermarket marked a significant change in the Israeli retail food trade and consumption and management patterns. These included self-service, frozen food products, weekly specials, background music, consumer benefits, attractive packaging, advertising which offered a ‘shopping experience’ that was new to Israel at the time.

Utilization of Chicken Harvest as a Community Economic Improvement in the Covid-19 Pandemic

The COVID-19 pandemic has impacted various aspects of people's lives, including the economic sector that occurred in Tanjung Waras Hamlet, Merak Batin Village, RT 15, South Lampung. The observations show the residents' lack of knowledge and creativity in managing the harvest of chicken livestock to improve the creative economy of the residents. Therefore, to maximize this potential, our community service team from the University of Muhammadiyah Lampung assists the community by utilizing chicken harvest to improve the economy. The research method used is qualitative, with activities consisting of preparation, assistance, implementation, evaluation, and monitoring. Data is collected using observation techniques, questionnaires, interviews, and group discussion forums (FGD). This activity was carried out on 6-12 July 2021 in Tanjung Waras Hamlet, Merak Batin Village, RT 15 participants with 20 participants. The results of this activity show that: 1) 90% of respondents succeeded in making frozen food products made from chicken. 2) sales results after being processed into frozen food products provide profits of up to more than 75%. This also makes residents more creative in processing raw chicken pieces into processed products that can provide income and help residents overcome economic problems during the COVID-19 pandemic. Marketing of processed products is carried out by residents from home and also through social media.

TRAINING FOR THE MANUFACTURE OF FROZEN FOOD PRODUCTS TO INCREASE COMMUNITY INCOME IN DEALING WITH THE IMPACT OF COVID-19 IN KONAWE UTARA DISTRICT

The Covid-19 pandemic has had a negative impact on the joints of the community's economy, people's income has decreased due to limited economic activity in the community. Many people have lost their jobs, decreased income and growing unemployment. One solution that can be done is to develop a home industry, namely the manufacture of frozen food and market it online. With this activity it is hoped that it can increase people's income by only working at home, of course it can help the government in maintaining stability, especially the community's economy and also assist the government in reducing the spread of Covid-19 by keeping a distance or reducing gatherings in crowded places due to activities carried out at home. The implementation of this PkM activity focuses on two things, the first is related to training in producing ready-to-eat frozen food products, and the second is providing training on how to market frozen food products through effective online marketing channels. PkM activities will be attended by 30 housewives in North Konawe Regency

Identification and characterization of Bacillus thuringiensis and other Bacillus cereus group isolates from spinach by whole genome sequencing.

Bacillus thuringiensis (Bt), used as a biological control agent (BCA), can persist on plants, and from there can be introduced into the final food product. In routine food safety diagnostics, these Bt residues cannot be distinguished from natural populations of Bacillus cereus present in plants and all are enumerated as "presumptive B. cereus." In this study, information on eventual use of Bt biopesticides, brand, application times and intervals provided by three food processing companies in Belgium, were integrated with quantitative data on presumptive B. cereus measured from fresh to frozen food products. This information together with data on genomic similarity obtained via whole genome sequencing (WGS) and cry gene profiling using a quantitative real-time PCR (qPCR) assay, confirmed that six out of 11 Bt isolates originated from the applied Bt biocontrol products. These identified Bt strains were shown to carry enterotoxin genes (nhe, hbl, cytK-2) and express Hbl enterotoxin in vitro. It was also noted that these Bt biopesticide strains showed no growth at standard refrigeration temperatures and a low or moderate biofilm-forming ability and cytotoxic activity. Our results also showed that the use of Bt as a BCA on spinach plants in the field led to higher residual counts of Bt in spinach (fresh or frozen) in the food supply chain, but the residual counts exceeding at present commonly assumed safety limit of 105 CFU/g was only found in one fresh spinach sample. It is therefore recommended to establish a pre-harvest interval for Bt biopesticide application in the field to lower the likelihood of noncompliance to the generic B. cereus safety limit. Furthermore, WGS was found to be the best way to identify Bt biopesticide isolates at the strain level for foodborne outbreaks and clinical surveillance. The developed qPCR assay for screening on the presence of cry genes in presumptive B. cereus can be applied as a rapid routine test as an amendment to the already existing test on Bt crystal proteins determined via phase-contrast microscopy.

An innovative computational design for air impingement coupled radio frequency thawing process

Radio frequency (RF) processing, with its volumetric heating ability and a longer wavelength, is applied in industrial thawing and tempering processes for larger-sized frozen food products. However, overheating problems are observed at corners and edges of (specifically the sharp-edged foods) with a significant temperature non-uniformity, and tempering is preferred with its limited temperature increase right below the freezing point in most cases. The distance between the electrodes, charged electrode potential, and sample-electrode moving conditions in industrial-scale systems were investigated for temperature uniformity in the literature, but there has not been a confirmed solution presented for thawing yet. Therefore, air impingement coupled with RF heating was presented in this computational study using a previously (experimentally) validated model. Computational studies were carried out using Comsol Multiphysics for process design purposes, and RF system geometries included single and double cavity configurations with an air impingement speed of 0.5 and 2.5 m/s in a slot jet application. Significant temperature distribution uniformity was obtained within the samples even at higher electrode potentials, and air impingement coupled RF systems were presented for industrial-scale process conditions. 2750 V potential and 2.5 m/s air impingement speed were the optimal process condition for both single and double cavity RF systems. The results of this study are expected to be further used for system design and process optimization for industrial-scale RF thawing applications.

Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids

In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modified samples showed granular swelling, and acid pretreatment led to degradation and leaching of the granules. In FT-IR spectra, a peak at 1724 cm−1 confirmed the esterification of organic acids. All the modified starches lost their A-type diffraction pattern and showed a significant (p ≤ 0.05) decrease in the relative crystallinity. HPG showed a significantly higher cold water swelling power than native (2.13 g/g) starch, and lactic acid pretreatment enhanced the cold water swelling power to 9.91 g/g. Citric acid esterified CWS showed a significant increase in cold water solubility (63.1%) and freeze-thaw stability. Thus, this study found that each organic acid treatment affected CWS P. rotundifolius starch differently and has potential application in a refrigerated, instant, or frozen food products.

Sistem Informasi pada Persediaan Barang Berbasis Web di Frozen Food

Frozen Food Store is a store engaged in the sale of processed frozen instant foods that are durable and easy to serve. Meat-based frozen food products currently vary widely in the market and are consumed quite a lot. Survey data conducted by the Ministry of Agriculture (2015) revealed a very rapid development in the consumption of processed meat at the national level. The average development of processed meat consumption annually is 10.28 percent. The results of another survey stated that the increase in consumption of sausages grew by an average of 4.46 percent per year. Frozen food products such as nuggets, meatballs and sausages are the most consumed processed meat products. The increasing consumer demand for frozen food has an impact on the increasing demand for meat, chicken and beef. Currently at the Affa Frozen Food Store, the data collection process for incoming goods still has many shortcomings, often goods go out and inventory stock is not recorded due to human error, so that data collection in the store is not optimal. . In order for the system to run optimally, it is recommended to use an inventory information system. The purpose of this inventory information system is to overcome the problems that often occur in the currently running system at the Frozen Food Store and be a good solution for companies to create a faster and more accurate system in managing inventory. Often the company has problems