Iced Drinks Research Articles

The Influence Of Product Innovation And Brand Image On Purchasing Decisions On Koala Iced Tea Drinks, Talasalapang Branch, Makassar City

This study aims to analyze the effect of product innovation and brand image on purchasing decisions for koala ice tea drinks, Talasalapang branch, Makassar City. The sample in this study amounted to 55 people. The type of research used is quantitative with a descriptive approach. Based on the results of this study, it shows that the t test results obtained on the product innovation variable (X1) on purchasing decisions (Y) obtained t count 1.925> t table 0.260 with a significance level of 0.060 which means H1 is accepted, while for the brand image variable (X2) on purchasing decisions (Y) obtained t count 3.151> t table 0.260 with a significance level of 0.003 which means H2 is accepted. Based on the results of the research conducted, it can be known and proven that the variables of purchasing decisions and brand image have a significant influence on purchasing decisions for koala ice drinks at the Talasalapang branch in Makassar City.

Analisis Activity Rasio Pada Sektor Informal di UMKM kuliner di Kota Palangka Raya

This research aims to evaluate the financial and operational conditions of culinary MSMEs in Palangka Raya City using activity ratio analysis, as well as formulating strategies to increase their efficiency and competitiveness. This analysis uses data on initial capital, income and costs of various types of snacks in Palangka Raya City which were collected through interviews and field observations. Sellers of snacks such as satay, POP Ice drinks, jasuke, cassava chips and boiled peanuts provide detailed information about their capital, daily income and operational costs. The data is analyzed using the activity ratio formula to assess operational efficiency and identify the strengths and weaknesses of each business, providing insight for traders to increase profitability. The results of this research show that the activity ratios, namely Turnover Asset Ratio (TAT) and Inventory Turnover (IT), in various types of culinary MSMEs in Palangka Raya City are relatively similar. The effectiveness of asset use and inventory management for traditional snack businesses shows the same pattern. These findings emphasize the importance of increasing operational efficiency and asset management for culinary MSMEs. However, this research has limitations in sample size and area coverage, so further research with a larger sample and wider area is needed to provide a more comprehensive picture.

Kotak Safety Box Bagasse Sebagai Tempat Sampah Limbah Medis Dari Bahan Dasar Limbah Ampas Tebu

In the Riau region, especially in the city of Pekanbaru, there are many sellers of sugarcane ice drinks who produce a lot of wasted bagasse waste. The processing of bagasse waste from these sellers is not optimal so there is still a lot of rubbish strewn around the road which causes environmental pollution. Therefore, to optimize waste cleaning, apart from throwing it away, we took the initiative to use the bagasse waste into safety boxes. In general, sugar cane bagasse has fiber properties that are almost the same as those of broadleaf wood fiber. The aim of this service is to utilize waste that still has the potential to be reprocessed into high-value goods. This service method is divided into 3 stages, namely the survey stage, production stage and marketing stage. The result of this service was that a 5ml safety baggage box was formed with a selling price of IDR 35,000.00 per box. The bagasse safety box is a unique product on the market because it uses sugarcane bagasse waste and uses an environmentally friendly concept.

Analysis of Personal Hygiene, Premises Sanitation and Equipment Sanitation on Coliform Bacteria Content in Bubble Drinks

Abstract. Ice bubble (bubble drink) is a popular ready-to-eat drink and is in great demand by the public because of the variety of flavors with a mixture of bubble topping (boba) in it. The personal hygiene of drink handlers, the cleanliness of sales locations, and the equipment used can all cause microbiological damage to bubble ice, which can lead to coliform bacteria contamination of bubble ice drinks. Coliform bacteria can cause various diseases, one of which is diarrhea. This study aims to determine the relationship between personal hygiene, place sanitation, and equipment sanitation and the content of coliform bacteria in bubble ice drinks in Pontianak City in 2022. According to the findings, coliform bacteria were present in 27 out of the 30 samples that had undergone coliform bacteria testing. This study obtained results of poor personal hygiene for as many as 26 people (86.7%), poor sanitation of selling places for as many as 27 people (90%), and poor sanitation of equipment for as many as 27 people (90%). This study also shows that there is a relationship between personal hygiene and coliform bacteria content with a value of p = 0.039, a relationship between place sanitation and coliform bacteria content with a p value = 0.02, and a relationship between equipment sanitation and coliform bacteria content in ice bubble drinks. with a p value of 0.039. Therefore, it is necessary to pay attention to the cleanliness of tools, the environment, and individual traders so that bubble ice is safe for consumption

Water In the Body - The Harm of Drinking Ice Water and Ice Drinks

Drinking water is very important because our body is mostly water – a fetus is 95% water, a baby is 92% water – that is why they grow so fast. Between ages 20 and 30, the water content in the body drops to 70%. Between ages 40 and 50, the water is 50%, which makes the dehydrated skin to wrinkle. At age 70, the amount of water drops to 30%. Since the bones have vertical canals with structured water, which make them flexible, after the age of 70 when the water drops under 30% the bones become brittle. That is why the quality of the water we drink is so important [1]. Always filter your water! The water is chlorinated to kill the germs in it, but be sure you always filter the chlorine out before drinking it because chlorinated water causes cancer (found in German and American studies) [2]. Always use carbon filters because it is a physical absorption without residues. Water filtered with reverse osmoses contains some residual chemicals, which sensitive individuals feel like bitter taste.

Fat and Protein Composition and Consumer Accepatbility of Modified Thai Ice Tea (CHA-YEN)

Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is to design a green tea mocca flavor variant that consumers like and combine the green tea mocca flavor variant with seaweed toppings and to find out the proximates and food safety aspects (dyes) of contemporary ice drinks, namely green tea mocca. 
 Place and Duration: This research was analyzed at the Makassar Health Laboratory Center from January, 5 to February, 5, 2023.
 Study Design: The study (proximate test) was processed descriptively where data was taken from 2 different cafes and then asked to make a taste whose composition and volume comparison had been determined by the researcher. While the sensory test uses an independent T-test. The research data were analysed using analysis of variance (SPSS version 20).Research parameters are color and nutritional value (rotein and fat) with treatment A1 : hot tea : sweetened condensed milk : Mocca = 50 ml : 12 ml : 15 grams, A2 : hot tea : sweetened condensed milk = 50 ml : 18 ml : 15 grams and A3 = hot tea : sweetened condensed milk : Mocca = 50 ml : 24 ml : 15 grams.
 Results: The research result of the addition of differenton sweetened condensed milk gave different proximate test result. The average protein and fat content was the A1 treatment = fat content 0.35% and protein content 0.70%, treatment A2 = fat content 0.36% and protein content 0.80% while A3 = fat content 0.36% and protein content 0.87%. While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it.
 Conclusion: The color combination of the two cafes that compose or design colors is very attractive (25 panelists). While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Proximate quality A3 = fat content 0.36% and protein content 0.87% Food safety analysis for color also gives safe results (qualitatively negative) and is allowed.

Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans

Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common practice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respectively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.

Analisis Cemaran Bakteri Coliform Pada Minuman Jajanan Dengan Metode MPN (Most Probable Number)

Coliform bacteria contamination of food and beverages may result from various causes, one of which is faecal contamination, leading to serious health issues. Drinking water contamination of coliform bacteria 50/100 mL has been found to be responsible for diarrhea episode. Local regulation has determined the cut-off point of its contamination within commercial beverages not to exceed 3/mL. No such study has ever been conducted in Ternate. To determine the exact value of coliform bacteria within street beverages sold in various city parks in Ternate. This descriptive was carried out through laboratory testing of street beverages obtained from various city parks in Ternate. The most probable number test for coliform bacteria was carried out at the Technical Implementation Unit, Basic and Integrated Laboratory, North Maluku from December 2021-January 2022. The presumption test and the affirmation test were conducted accordingly. From 22 instant powdered ice drinks samples obtained from Toboko, Falajawa 1, Nukila, Landmark, and Film Benteng parks, 90,9% contained coliform bacteria exceeding the cut-off value. Coliform bacteria contamination in the city parks within Ternate has exceeded the quality standard threshold based on Indonesian National Standard 7388 of 2009. Further research is needed to confirm this.

PENGETAHUAN, SIKAP DAN POLA KONSUMSI MAHASISWA TERHADAP FAST DRINK: ANALISIS KELAYAKAN KONSUMSI MINUMAN OLAHAN ES THAI TEA DI KOTA PALANGKA RAYA

This type of research is descriptive exploratory using survey research methods. It is known that the sample of processed Thai tea iced drinks tested is not suitable for consumption, the Coliform bacterial contamination exceeds. Data collection techniques using respondent questionnaires. The results of this study are drinks are sold in the city of Palangka Raya were student knowledge regarding the feasibility of consuming processed fast drinks in high category as many as 143 students (71%) and student consumptive attitudes towards fast drinks in low category as many as 89 students (44.5%). Knowledge and attitudes of students in determining the choice of fast drinks for consumption can be influenced by external factors, such as invitations from friends, increasing urban lifestyles and the emergence of various brands that are trends among young people.

Analisis Bakteri E. Coli Minuman Es Dawet di Kabupaten Kudus

The coverage of drinking water quality inspection in Central Java has only reached 82.1%. One type of drinking water that is often consumed by the public is dawet ice. Dawet ice can be contaminated by pathogenic bacteria, one of which is Escherichia coli (E. coli). Contamination can occur through water used to process coconut milk or from water used to make ice. In addition, contamination can occur during the processing or distribution process of dawet ice with. This study aims to determine the presence of E. coli bacteria in dawet ice drinks. This type of research uses quantitative descriptive analysis instrument with the Plate Count Agar (PCA) method. Samples taken amounted to 30 samples in the area of Kudus Regency. The results showed that the presence of E. coli bacteria in dawet ice samples sold in Kudus Regency. There are still many dawet ice in Kudus Regency which contain E.coli bacteria, namely 83.4%. This is because respondents do not pay attention to personal hygiene and sanitation

Identifikasi Sakarin pada Es Kelapa Muda yang Dijual di Pasar Rajawali Kota Palangka Raya

Saccharin is a class of food additives permitted by Indonesia Republic Minister of Health Regulation No. 33 of 2012 for use in drinks, but if consumed in excess can cause harmful effects on health such as causing allergies and bladder cancer. The purpose of this study was to determine the presence of saccharin in coconut ice drinks in Pasar Rajawali Kota Palangka Raya. The sample used was 5 samples and the sampling technique was saturated sampling. Saccharin examination is done qualitatively using the resorcinol method. The results of research that has been done show that all samples of coconut ice drinks that have been tested negatively contain saccharin sweeteners.

Kandungan Escherichia coli dan Higiene Sanitasi Pengolahan pada Beberapa Pedagang Minuman Es Kelapa di Kecamatan Oebobo Kota Kupang

Young coconut ice drink is one of the snacks known for its delicious taste and its practical and fresh preparation in Kupang. Young coconut ice drinks have the potential to be contaminated so that they can cause food-borne illnesses (food borne diseases). One of the causes is the Escherichia coli bacterium, which occurs because of the hygienic treatment of foods that do not meet the health requirements. This type of research is descriptive by examining the contents of Escherichia coli and the hygiene description of young coconut drinks suitable for street food snacks in the Oebobo district from 17 to 22 July 2019. The research involves grocers and coconut ice-creams, as well as raw materials for the production of water in all young coconut ice drink producers in the Oebobo district. The number of young coconut ice drink producers in the Oebobo district is 10, so the total sample was used in this study. The data collection method uses observational sheets. The results of this study indicate that there are 6 out of 10 positive samples containing Escherichia coli bacteria, based on the Ministerial Decree of the Republic of Indonesia No. 492/Menkes/Per/IV/2010. The presence of Escherichia coli is said to be contaminated. There are 4 out of 10 manufacturers that meet the health requirements for food handling, equipment, water, food ingredients, additives and service, outlets and dealer centers, based on the Health Minister Decree No. 942 / MENKES / SK / VII / 2003 of the Republic of Indonesia in Terms of hygiene food for snacks.

ANALISIS MIKROBIOLOGI Escherichia coli JAJANAN MINUMAN DI SEKITAR JALAN KAPTEN MUSLIM KOTA MEDAN

Escherichia coli is a gram-negative rod bacteria, not encapsulated and is a normal flora in the digestive tract of animals and humans that easily pollutes water. Escherichia coli can turn into an opportunist pathogen if it lives outside the intestine, for example in urinary tract infections, wound infections and mastitis. Drinks contaminated with microorganisms can cause health problems in the form of disturbances in the digestive tract with symptoms of nausea, heartburn, vomiting and diarrhea. The purpose of this study was to determine the presence of Escherichia coli bacterial contamination in snacks sold around the Kapten Muslimstreet. This descriptive study used 4 samples of iced drinks, namely young coconut ice, sugar cane ice, mixed ice and dawet ice. The sample testing technique uses the Most Probable Number (MPN) method. The media used in this study were lactose Broth, Brilliant Green Lactose Bile Broth, Eosin Methylene Blue Agar. This research was conducted at the Pharmacy Microbiology Laboratory, Sari Mutiara University, Indonesia. After the research, the results showed that 1 of 4 samples of snacks found on Jalan Captain Muslim was detected with Escherichia coli bacteria ranging from 2,800 cells/100 ml so that it was included in the poor criteria, in the category These snacks are not suitable for consumption and do not meet the criteria set out in the Indonesian Ministry of Health No.492/Menkes/Per/IV/2010 (Colifrom and Escherichia coli 0/100 ml).

IDENTIFICATION OF HAZARDOUS CHEMICAL AND MICROBES CONTAMINATION IN FOODS OF STREET VENDORS AROUND IAIN SYEKH NURJATI CIREBON

This study aimed at identifying chemical and microorganism contamination in foods of street vendors around Institut Agama Islam (IAIN) Syekh Nurjati Cirebon. The samples are meatball, cilok, grilled fish cake, nuggets, rolade, sauce, crackers, and iced water drinks. The sample tests are formalin test, borax test, Rodhamine B test, Methanyl Yellow test, and Coliform & Escherichia coli MPN test. The results showed that some food samples like meatball, cilok, grilled fish cake, nuggets,and rolade were positive of formalin & borax contaminated. The iced water drinks are contaminated by Coliform & E. coli. The other samples like sauce and crackers were negative of Rhodamine B & Methanyl Yellow contaminated. In conclusion, according to this study, the foods of street vendors at IAIN Cirebon are not yet safe to be consumed.

Pagophagia in a Female with Recurrent Depressive Disorder: A Case Report with Review of Literature

"Pica" is the term used to describe craving for non-food and nonnutritive items like dirt, chalk, or paper. Pagophagia (compulsive ice chewing) is a particular form of pica that is characterized by ingestion of ice, freezer frost, or iced drinks. It is usually associated with iron deficiency anemia or mental abnormalities like intellectual disabilities, autism, etc. Very few case reports have reported association of eating ice cubes with compulsive behavior or depressive disorders. In this case report, we present the association of pagophagia with sadness in a patient with recurrent depressive disorder. A 44-year-old female suffering from depressive disorder since the age of 33 years presented with symptoms of an intense desire to eat ice cubes that she was unable to resist and would feel better only after consumption of ice cubes or iced drinks. Initially she would consume about 250-500 g of ice cubes per day, but gradually the quantity of consumption of ice increased to about 10-12 kg of ice cubes per day. These symptoms were related to low mood and stress. The preoccupation with consumption of ice was associated with significant psychosocial dysfunction and interpersona problems with the spouse. She was managed with venlafaxine 187.5 mg/day and cognitive behavior psychotherapy (identifying her cognitive errors, generating alternative thoughts, problem solving, activity scheduling and mastery, and pleasure technique) with which her depressive symptoms improved and her pagophagia reduced significantly but did not subside completely. She learned to use alternative coping mechanisms to deal with her psychosocial stressors.

A Different Pica Type ''Pagophagia'' in Adult

Pica is defined as 'the persistent eating of non nutritive substances without an association with an aversion to food'. Pagophagia is particular from of pica characterized by ingestion of ice, freezer frost or iced drinks. It often associated with iron or calcium deficiency. There is limited information about pagophagia. Only few cases of pagophagia have been reported. The causes of pagophagia, risk factor, the relationship between mental disorders and treatment are not fully known. A 37 year old woman who had complaints of obsessive compulsive diorder and pagophagia was presented in this case report. Taking notice of items about diagnosing and treating in this kind of patients are discussed in this case report.

Alcoolismo: um estudo entre os universitários das instituições privadas de ensino de Guarulhos

O consumo em excesso de bebidas alcoólicas entre os universitários da região de Guarulhos está em constante crescimento, pois se observa que os mesmos estão deixando de lado a procura da qualificação profissional para buscarem a diversão em bares e baladas locais próximos às instituições de ensino. O artigo aborda em fundamentação teórica o que é alcoolismo, causas e efeitos colaterais físicos e psicológicos e as consequências, comprometendo á saúde do estudante. Através da aplicação do questionário físico e virtual na instituição de ensino tornou-se primordial para aprofundar no estudo epidemiológico, por conta dos auxílios de livros acadêmicos relacionados á Organização Mundial da Saúde e também perguntas fechadas quantitativas e qualitativas elaboradas pelos autores do artigo. Com a análise de resultados, é possível identificar o número de universitários que podem ser considerados dependentes químicos, entretanto, existem estudantes que ingerem e não são considerados alcoólatras, também dados que apresentam os motivos do consumo, os tipos de bebidas ingeridas pelos alunos, tais como destilados, bebidas ice, cerveja e vinhos, quantidade de doses ingeridas ao dia, onde dentro desse cenário, a preocupação é grande e os mesmos têm a consciência dos males que podem trazer e os tornarem dependentes do álcool.

Determination of Metals in Brazilian Ready-to-Drink Beverages (Ice Drinks) by Inductively Coupled Plasma Optical Emission Spectrometry

Determination of Metals in Brazilian Ready-to-Drink Beverages (Ice Drinks) by Inductively Coupled Plasma Optical Emission Spectrometry

Pagophagia – A Common but Rarely Reported Form of Pica

Pagophagia is a particular form of pica characterized by ingestion of ice, freezer frost or iced drinks often associated with iron or calcium deficiency. It occurs due to a complex interplay in between behavioural components. Only few cases of pagophagia have been reported from India.We report a case, a married lady, who presented with pagophagia and responded to fluoxetine.

Epidemiology and Clinical Features of Typhoid Fever: Burden in Bangladesh

Typhoid fever is a systemic infection caused by Salmonella typhi or by the related but less virulent Salmonella paratyphi. The provision of clean water and good sewage systems led to a dramatic decrease in the incidence of typhoid in these regions. Early antibiotic therapy has transformed a previously life-threatening illness of several weeks' duration with an overall mortality rate approaching 20.0% into a short-term febrile illness with negligible mortality. Case fatality rates of 10.0-50.0% have been reported from endemic countries when diagnosis is delayed. Attack rates are highest in persons younger than 20 years or older than 70 years; however, the highest rate is found in infants. Neonates are at a greater risk to fecal-oral transmission secondary to relative decreased stomach acidity and buffering of ingested breast milk and formula. Elderly persons are at a relative greater risk to infection secondary to chronic underlying illness and weakened immunity. In endemic areas, children aged 1-5 years are at the highest risk of infection, morbidity, and mortality because of waning of passively acquired maternal antibody and a lack of acquired immunity. In young children, the clinical syndrome is often a nonspecific febrile illness that is not recognized as typhoid fever. Typhoid is usually contracted by ingestion of food or water contaminated by fecal or urinary carriers excreting S. enterica serotype typhi. It is a sporadic disease in developed countries that occurs mainly in returning traveler, with occasional point-source epidemics. In endemic areas, identified risk factors for disease include eating food prepared outside the home, such as ice cream or flavored iced drinks from street vendors, drinking contaminated water, having a close contact or relative with recent typhoid fever, poor housing with inadequate facilities for personal hygiene, and recent use of antimicrobial drugs. The infectious dose of S. enterica serotype typhi in volunteers varies between 1000 and 1 million organisms. Vi-negative strains of S. enterica serotype typhi are less infectious and less virulent than Vi-positive strains. S. enterica serotype typhi must survive the gastric acid barrier to reach the small intestine, and a low gastric pH is an important defense mechanism.DOI: http://dx.doi.org/10.3329/jsf.v10i1.16310 J Sci Foundation, January-June 2012;10(1):38-49