Home-based Food Research Articles

Implementation of MVC in Food Ordering Application on Android Operating System Platform Case Study of RZ Rumah Barokah

In the era of advancing technology, computer devices and their applications have become an integral part of daily life. Mobile computing, such as Tablet PCs and Smartphones, is increasingly dominant, with Android being one of the primary platforms chosen for application development due to its ease of use and flexibility. Android has penetrated various sectors, including the culinary industry, contributing significantly to business development and marketing. The food business in Indonesia continues to thrive with increasing consumer demand, yet faces challenges with intensifying competition. Amidst these challenges, business owners must actively seek strategies to expand market reach and consider external and internal factors affecting business development. RZ Rumah Barokah, as one of the home-based food businesses in Kota Prabumulih, is also confronted with these challenges. The business produces specialty foods as regional souvenirs but faces constraints in reaching a wider market. To address this issue, the development of an online sales system using information technology becomes a solution. By leveraging a website-based application, it is hoped that RZ Rumah Barokah can expand its marketing and promotional reach. The development method using Model View Controller (MVC) is expected to help separate logic, presentation, and processes efficiently in system development.

Accelerated shelf-life study of selected home-based food products by utilizing microbial indicator

Accelerated shelf-life study of selected home-based food products by utilizing microbial indicator

Community empowerment in handling stunting through technology supporting food security and health

The prevalence of stunting in Indonesia, particularly in Gunung Kidul district, remains high at 23.5% in 2022. The Kosabangsa approach, integrated into the Village Development Plan (RPJM Desa) for 2020-2026, serves as a primary strategy for community empowerment, especially in agriculture and livestock. The methods employed include socialization, training, and mentoring, with a focus on functional food processing and home-based food processing. The results of this activity indicate an increase in the knowledge of PKK groups regarding infant and young child feeding practices and nutritional aspects, as well as a strengthening of their capacity to market local food products. This community service concludes that the integration of technology and a holistic approach to food security plays a crucial role in addressing stunting. Consequently, this community service not only focuses on short-term solutions to stunting but also aims to create a sustainable impact through community empowerment and overall food security enhancement.

Barriers in Venturing Home-based Food Business Among Urban B40 Women in Selangor, Malaysia

Barriers in Venturing Home-based Food Business Among Urban B40 Women in Selangor, Malaysia

Use Of Vegetable And Fruit Waste To Make Environmentally Friendly Liquid Fertilizer In The Growth Of The Indonesian Community Of Pinang

This community service partner is the Non-Governmental Organization (NGO) PERMAI in Penang. PERMAI members are generally Indonesian workers who work in Penang, some of whom work as home-based food traders. Around where he lives, traders produce waste, including organic waste from cooking activities and leftovers from selling vegetables and fruit. This organic waste rots easily if left alone, causing an unpleasant odor in the surrounding area and causing a smelly and unhealthy environment. One way to handle organic waste, especially rotten fruit and vegetables produced from household or restaurant waste, is by making liquid fertilizer. The implementation method used is two stages, namely: 1) preparation stage; production originating from appropriate technological equipment activities for making liquid fertilizer, discussions and sharing with team members, and 2) the stage of implementing community service at partner locations, distributing questionnaires before and after the exposure. The expected target in this community service activity is to increase the knowledge of the Indonesian working community in Pulau Pinang regarding how to make and the benefits of liquid fertilizer which can be made from everyday household vegetable and fruit waste.

DO HOME-BASED FOOD BUSINESS ENTREPRENEURS AWARE ABOUT FOOD SAFETY? A CHOICE EXPERIMENT DURING SHOCK PERIOD IN INDONESIA

This study aims to assess the practices of Home-based Food Businesses (HBFB) concerning food safety standards and their preference for food sanitation and hygiene certification in Indonesia. This study employed an online choice experiment approach to discover whether home-based food business owners preferred hygienic certification. This study involved 322 participants recruited through social media as respondents. Descriptive statistics and a conditional logistic model were applied to analyse the data. The results indicate that most respondents emphasise the need for appropriate personal hygiene, handling and food cross-contamination prevention, but fall short in terms of preventing delivery contamination. In addition, respondents preferred sanitation hygiene certification for food entrepreneurs with online registration and inspection. These findings provide the first attempt at providing empirical insights into HBFB food safety practices in Indonesia during the COVID-19 pandemic and suggest a novel policy for the food delivery standard process.

An Assessment of Knowledge, Attitude, and Practice among Home-Based Food Handlers

An Assessment of Knowledge, Attitude, and Practice among Home-Based Food Handlers

Bacillus cereus Contamination in Selected Home-based Food Products Sold Throughout Malaysia

Home-based food was a new trend in food business industry where the sellers’ or the owners’ fully prepared and handled food for sale from their home. This online food business had start blooming since the beginning of the Covid-19 Pandemic due to various factors. Almost every Malaysian can produce and sell foods from their home, even without proper training and knowledge regarding food safety. These products were usually sold on online shopping platform or social media as marketing and ordering tools. The purpose of this research was to evaluate the status of Bacillus cereus that present in the selected home-based food products. Sambal belacan and sambal bilis, both packed in retort pouch and glass jar were chosen as representative samples. A total of 40 samples was purchased through online shopping platform, Shopee, with a pre-determined and appropriate screening. The method was set to simulate the real-life situation of how the home-based food purchasing were made by most peoples. The purchased samples were subjected to the enumeration of Bacillus cereus and total plate count (TPC). From the analysis, it was found that the B. cereus count of 8 out of 40 samples had exceeded the acceptable limit set by the Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods, 2009, which is >1x104 CFU/g. This study indicated that the home-based food products still possess a threat regarding the presence of pathogenic anaerobic bacteria. More data and studies were still needed to validate the food safety status of home-based food products in the market.

Results from the Strong Families Start at Home/Familias Fuertes Comienzan en Casa: feasibility randomised control trial to improve the diet quality of low-income, predominantly Hispanic/Latinx children.

To describe the feasibility, acceptability and results of Strong Families Start at Home, a 6-month pilot trial of a home-based food parenting/nutrition intervention. Pilot randomised controlled trial. Participants received six visits with a community health worker trained in motivational interviewing (three home visits, three phone calls); an in-home cooking or reading activity; personalised feedback on a recorded family meal or reading activity; text messages and tailored printed materials. Parents and their 2-5-year-old child were randomised into intervention (responsive food parenting practices/nutrition) or control (reading readiness) groups. Parents (n 63) were mostly mothers (90 %), Hispanic/Latinx (87 %), born outside the USA (62 %), with household incomes <$25 k (54 %). Despite delivery during COVID-19, 63 % of dyads were retained at 6 months. The intervention was delivered with high fidelity. All parents in the intervention group (n 24) expressed high levels of satisfaction with the intervention, which produced positive treatment effects for whole and total fruit component Healthy Eating Index-2015 scores (point estimate (PE) = 2·14, 95 % CI (0·17, 1·48); PE = 1·71, 95 % CI (0·16, 1·47), respectively) and negative treatment effects for sodium (PE = -2·09, 95 % CI (-1·35, -0·04)). Positive treatment effects also resulted for the following food parenting practices: regular timing of meals and snacks (PE = 1·08, 95 % CI (0·61, 2·00)), reducing distractions during mealtimes (PE = -0·79, 95 % CI (-1·52, -0·19)), using food as a reward (PE = -0·54, 95 % CI (-1·35, -0·04)) and providing a supportive meal environment (PE = 0·73, 95 % CI (0·18, 1·51)). Given the continued disparities in diet quality among low-income and diverse families, continued efforts to improve child diet quality in fully powered intervention trials are needed.

Factors Affecting Purchase Intentions of Home-Based Food Products

COVID-19 has severely affected every point of humans’ lives, including making a living, work, education, economy, politics, health systems, and many more. For some people, this unfortunate event is a blessing in disguise, where it has opened the doors for many opportunities and possibilities from a business perspective. Home-based food business, where operators make foods from their houses and sell them to customers, is one of the sectors that are raking in the ‘benefits’ since this pandemic has hit the world. Hundreds of thousands of individuals have lost their employment or had their primary source of income suddenly disappear due to the pandemic. Unsurprisingly, many of these people began venturing into home-based food enterprises, formed out of a dire necessity. However, it is important to note that consumers' intentions in purchasing food products from this new sector need to be understood. Associations between factors (health, price and convenience) and purchase intention were measured in this study. A quantitative survey through online questionnaires was used to collect the data from a total of 191 respondents. Regression analysis, apart from descriptive statistics, indicates that all hypotheses based on the above factors are significantly related to food purchase intention, with the ‘price’ as the most influential factor based on the R2 value. Therefore, practitioners are responsible for keeping a close eye on the consumers' intentions to make purchases. Even when the quarantine period is over, customers will continue to exercise caution, and the majority of them will still choose to purchase at home because this is truly a long-term tendency that is expected to remain even after the epidemic is over

Designing for downsizing: Home-based barriers and facilitators to reduce portion sizes for children.

Evidence confirms that parents know that they should limit non-core foods for their children since these tend to be high in energy density (HED), fat, salt and sugar. However, it is unclear how knowledge of portion size limits, such as the 100 kcal guide from Public Health England are applied in practice. To observe in real-time children’s home food environment related to portion control and to explore with parents their reported portion size strategies, a mixed methods study was designed. Families with children aged 1–5 years were recruited (n = 21) to a three-part study: (1) to complete questionnaires and interviews on household food intake and portion control; (2) to report daily food intake for 4 days (n = 13) for one parent and their child(ren); (3) to observe home-based food provisioning via videorecording during dinner, breakfast and snack time (n = 6). Although the problem of large portion sizes of HED foods was recognised by mothers, strategies to downsize portions were not necessarily applied at home, as revealed in home observations and diaries. A mismatch between what was observed at home, what was reported in food diaries and what was said in interviews became apparent for some families. Mothers reported the need for greater support and guidance to downsize HED foods since they relied on pre-packaging as a guide to intake. Education and engagement were identified as important parameters for downsizing by mothers. One strategy which could be explored and applied by manufacturers is packaging design to faciliate the 100 kcal guidance using physical and engaging ways to assist parents in downsizing HED foods for their children. To facilitate effective government communication, innovative packaging design can be used to convey clear guidance and to tailor portion size messages for children. Packaging design, alongside government recommendations, can support parents’ goals to achieve healthy eating and can reinforce guidance for portion norms through innovation involving learning, playful engagement, and interaction.

Food safety knowledge, attitudes, and practices among female food handlers engaged in home-based online food businesses in Jordan during the COVID-19 pandemic

Home-based online food businesses have expanded as a result of COVID-19 pandemic restrictions. The objectives of the current study were to identify the knowledge, attitudes, and practices (KAP) among female food handlers who are engaged in home-based online food businesses in Jordan and to investigate the impact of COVID-19 pandemic on food safety measures amongst food providers. The study was a cross-sectional survey. A validated, reliable questionnaire was distributed among female food handlers who are engaged in home-based online food businesses via social media platforms. The researchers also reached out to the participants via cellphone calls. A total of 204 respondents completed the questionnaire. The results revealed that the respondents had low knowledge, negative attitudes, and improper practices toward food safety with a mean score of 22.6 out of 42 points (53.8%). In "personal hygiene" and "cleaning and sanitation" aspects, the respondents showed a high score of KAP (≥60.0%). Respondents had low KAP scores (<60.0%) in the areas of "cross-contamination prevention", "safe storage, thawing, cooking, holding, and reheating of foods", "health problems that would affect food safety", "symptoms of foodborne diseases" and "COVID-19 KAP". There was a significant correlation (P < 0.05) between the overall food safety KAP score and both the age of the participant and the impact of COVID-19 pandemic on participants’ concerns about food safety. To our knowledge, this is the first study to explore food safety KAP among female food handlers who are engaged in food businesses at homes in Jordan during the COVID-19 pandemic. This study is expected to benefit regulatory authorities establish food safety standards and regulations for home-based food businesses.

Food Safety Legal Issues in Home-Based Food Business

Food Safety Legal Issues in Home-Based Food Business

Pelabelan Produk dan Merek Dagang untuk Promosi Penjualan pada Warung Armina Karang Pule

The development of home-based businesses in Indonesia is very fast, especially in areas such as the island of Lombok. Most of the people depend on the economy from the results of selling, ranging from selling clothes, toys and household furniture, but in the city of Mataram itself, it is already crowded with home-based food businesses whose activists are housewives who want to increase pocket money or monthly money and look for busy activities. Later it is expected to be able to bring in income which is considered capable of increasing household economic income. The business that is currently booming is the Geprek chicken business which can be easily found along the streets of Mataram City. Geprek chicken business itself is a business that is classified as very easy to do because its composition only consists of chicken coated with crispy flour, added with rice and cucumber vegetables and geprek chili sauce. It is very popular with the public because 1 package of geprek chicken is only valued at Rp. 10,000, - and that includes Ice Tea. Meanwhile, the partner in this service is Warung Armina. Warung Armina is a geprek chicken stall located in the Karang Pule neighborhood of Mataram City. Warung Armina not only sells geprek chicken but also nasi padang, kebuli rice and mixed rice, so this is what sets it apart from other geprek chicken stalls. In the development of its business, Warung Armina is only run by a husband and wife who rely on neighbors and motorcyclists who pass in front of the house so that this becomes an attraction for our team to do service to the Armina stall until we get the right model for labeling and packaging. The activities were carried out by observing, interviewing and having direct dialogue with the shop owners about the wishes and obstacles they faced. With a comfortable dialogue, the expected final result is the right label and promotion for armina stalls up to the registration of Armina stalls at Grabfood Merchant and Gofood Merchant.

Progress of Home-Based Food Allergy Treatment during the Coronavirus Disease Pandemic in Japan: A Cross-Sectional Multicenter Survey.

The coronavirus disease 2019 (COVID-19) pandemic’s impact on food allergy treatment such as home-based oral immunotherapy (OIT) is not known. This cross-sectional, questionnaire-based anonymized survey screened 2500 parents of children with allergic diseases and was conducted in the pediatric outpatient clinics of 24 hospitals. Basic clinical data of the children were collected along with the degree of allergy control, parental anxiety about emergency visits, and the risk of COVID-19 in the first state of emergency. A total of 2439 (97.6%) questionnaires were collected, and 1315 parents who were instructed to initiate home-based OIT for their children were enrolled (OIT group). Subjective OIT progress compared to before the COVID-19 pandemic was ascertained as “Full”, “Middle”, “Low”, “Little”, and “Stop” in 264 (20.1%), 408 (31.0%), 384 (29.2%), 203 (15.4%), and 56 (4.3%) participants, respectively. Anxiety about emergency visits and the risk of COVID-19 were negatively associated with the subjective OIT progress. In Japan, approximately half of the children continued smoothly the home-based OIT during the COVID-19 pandemic. Parents with high levels of anxiety about the disruption of the medical care system due to COVID-19 and the risk of COVID-19 did not experience a smooth continuation of home-based OIT.

Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators

Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators

PEMBERDAYAAN MASYARAKAT DESA OLELE MELALUI PELATIHAN PEMBUATAN NUGET IKAN NIKE KELOR DAN CAKE KELOR

Olele village in Kabila Bone district is among the villages located in the southern coastal area of the province of Gorontalo. The majority of people there work as fishermen and farmers. Nike fish (Awaous melanocephalus) and moringa (Moringa oleifera) are the common natural resources in Olele village. The objective of this mentoring project was to enhance the food processing skills of the local community by disseminating steps in processing moringa nike fish nugget and the potential of the leaves of a moringa as the ingredient of moringa leaf cake. Its steps included 1) preparation, 2) program implementation, and 3) evaluation. Based on the results, the mentoring program contributed to the enhancement of both knowledge and skills of the participants in processing nugget of moringa nike fish. The participants were also aware of the potential of the leaf moringa as an ingredient of a healthy diet. Further, all participants were able to make moringa nike fish nugget and moringa leaf cake. These two food products received a positive reception from all panelists. In the end, all participants would improve all of the food products through their home-based food business. This was also to support the food business program in their village.

Knowledge, Attitude, and Practice Towards COVID-19 Among General Population of Karachi South: A Cross-Sectional Survey

Objective:&nbsp;To assess the knowledge, attitude, and practices of precautionary measures against COVID-19 by the general population of Karachi South, Pakistan. Methods:&nbsp;This descriptive cross-sectional questionnaire-based survey was conducted among the general population living in the district South of Karachi, Pakistan from April to May 2020. A structured questionnaire was formed using google forms, containing 31 questions regarding knowledge regarding transmission, signs and symptoms of the coronavirus, attitude, and precautionary measures for novel coronavirus outbreak were noted. Results:&nbsp;Of 400 participants, most of the participants 259 (64.8%) were from 20-30 years of age group with females predominantly higher, i.e. 217 (54.3%). The majority of the participants 315 (78.5%) believed that COVID-19 is a viral infection. The majority of the participants 328 (82.0%) believed that COVID-19 starts with flu-like symptoms whereas few of them 65 (16.3%) thought stomach upset was also part of it. Similarly, majority of the participants, 320 (80.0%) presumed that elderly population was most effected by COVID-19 pandemic. The majority 286 (71.5%) of the participants were consuming home-based food rich in vitamin c and zinc. only 233 (58.3%) participants preferred to wear a surgical mask. Regarding use of supplements to boost immunity, 213 (53.3%) of the participants were not taking supplements, comparatively 186 (46.5%) consumed it. Conclusion:&nbsp;Currently COVID-19 outbreak is on rise worldwide, but the general population is cognizant of knowledge, attitude, and practices of precautionary measures against it. Our findings can be useful for public health authorities, clinicians, and media to intercept the transmission of COVID-19.

UK allergy and immunology in a post‐COVID‐19 era

UK allergy and immunology in a post‐COVID‐19 era

PENGARUH PENDAFTARAN MEREK DAGANG TERHADAP PENINGKATAN PENJUALAN INDUSTRI RUMAH TANGGA DI MASA PANDEMI COVID-19

Home industry is an example of business and is the livelihood of the general public in Indonesia. This can be found in every region in Indonesia which has a home industry which is generally a regional specialty food or drink. As a home industry that is hereditary makes this business does not develop. This is caused by the marketing system that is still traditional and the community's lack of knowledge about the development of information technology. This online media has never been utilized by businesses in terms of developing the selling power of their products. The development of information technology at this time finally paid off with the growing popularity of home-based products and typical Indonesian food to the corners of the world. Some typical foods that are marketed have a variety of mentions in each region with the same ingredients. The variety of names makes the need for a brand that can identify the product. The brand will give more value to the product because with the brand, businesses can collaborate with third parties to market their products. With the Law No. 20 of 2016 concerning Brands and Geographical Indications and electronic commerce as well as training on the use of information technology to the general public will facilitate in terms of increased revenue, time efficiency both for production, marketing and sales processes.