Meal Production Research Articles

Analisis Keputusan Pembelian BTS Meal: Tinjauan Pemilihan Produk, Merek, Penyalur, Kuantitas Pembelian, Waktu Pembelian, dan Metode Pembayaran

On May 26, 2021, fans of the idol group BTS were surprised by McDonald's which innovated by collaborating with the famous South Korean boy band by launching the "BTS Meal" product. The euphoria of the presence of the BTS Meal was quite horrendous and led to the closing of McDonald's outlets in several places. This study aims to analyze the purchasing decisions of BTS Meal in Bandung. The study used quantitative methods with a total sample of 200 people taken using the purposive method. The data were analyzed using descriptive analysis, regression analysis and T test. The results showed that respondents gave high ratings on several aspects of BTS Meal products such as product selection, brand, and distributor. Furthermore, product selection, brand, dealer, purchase quantity, time of purchase, and payment method also have a significant positive effect on purchasing BTS Meal in Bandung City.

Design of Web App for Online Food Services

Abstract: Online Food Ordering has become an indispensable part of everyone's lives. The internet has grown so big on a various scale like what was it before and that has greatly affected the lifestyle of the whole world. This introduced a new concept of online ordering and delivery of food services. Thus, Online Food Ordering Application primarily helps in delivering the following tasks of order and delivery of food services. The online food ordering system provides convenience and is made for catering to the needs of the customers. Nowadays every person prefers to order food online rather than cooking food at home because of the quick and easy availability of these services. Because the meal menu is available online, it is simple to keep track of orders, manage a client database, and improve the quality of food delivery service. This technology enables the user to choose the meal items that they want from a menu that is provided. The meal products are ordered by the user. The information about the user is kept confidential and is only saved in the database if necessary. Each user is assigned a unique id and password that cannot be shared. As a result, it allows for the ordering of food products safely. Keywords: Web application, food ordering, Online, graphic, Rating.

Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing.

Ascophyllum nodosum contains many valuable compounds, including polyphenols, peptides, and carotenoids that have been shown to exhibit biological activities. These compounds are not a priority ingredient in seaweed meal products for the current users. Hence, the aim of the study was to investigate the chemical and bioactive characteristics of A. nodosum as affected by seasonal variation and evaluate the potential benefits of alternative processing and the utilization of side streams for product development. The analysis of raw materials, press liquid, and press cake from alternative processing and the commercial seaweed meal at different harvesting periods indicated that the chemical composition is linked to the reproductive state of the algae. Phenolic content and ORAC activity increased following the seaweed’s fertile period, making alternative processing more promising in July and October compared to June. Several valuable ingredients were obtained in the press liquid, including polyphenols, which can be used in the development of new high-value bioactive products. The suggested alternative processing does not have a negative effect on the composition and quality of the current seaweed meal products. Hence, the extraction of valuable ingredients from the fresh biomass during the processing of seaweed meal could be a feasible option to increase the value and sustainability of seaweed processing.

Dietary intake and meal patterns among young adults with high caries activity: a cross-sectional study

BackgroundDental caries is a multifactorial disease that is highly dependent on diet, where a lower consumption and intake frequency of sugar would be favorable. The aims were (i) to examine dietary intake and meal patterns, more specifically sugar intake and foods high in sugar, among young adults with high caries activity, and (ii) to investigate the association between dietary and meal patterns consumption, and level of caries activity.MethodsThis study presents baseline data from an ongoing randomized controlled trial. A total of 50 young adults (aged 23.0 ± 3.0 years) with ≥ 2 decayed tooth surfaces were included. Dietary intake was captured with a 59-item food frequency questionnaire (FFQ) and a three-day food diary. Adherence to dietary guidelines was analyzed by comparing the dietary intake to the Nordic Nutritional Recommendations (NNR) 2012 and by using the Healthy Dietary Adherence score (HDAS). Participants were categorized into two groups: (i) the Caries group with 2–4 decayed surfaces, and (ii) the High caries group with ≥ 5 decayed surfaces.ResultsThe High caries group reported a statistically significantly higher snack and total meal intake compared to the Caries group, as well as a sugar intake exceeding the Nordic nutritional recommendations. The majority of the participants reported a high intake frequency (> 2.5/day) of sweet foods and drinks and less than one intake of fruit and vegetables, respectively, per day. Similar results were found when analyzing adherence by using the HDAS, where the lowest adherence according to dietary guidelines was shown for the food groups of sugar, whole meal products, and fruit and vegetables.ConclusionThe results indicated a high intake of sugar and low intake of fruit, vegetables, and fiber in high caries-active individuals.

Evaluation of Hypoglycemic and Antioxidant Activities of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet.

The hypoglycemic and antioxidant activities of Lactobacillus plantarum FPS 2520 and/or Bacillus subtilis N1 fermented soybean meal (SBM) in rats fed a high-fat diet (HFD) were investigated by assessing plasma glucose levels, insulin resistance, and oxidative stress-induced organ damage. Supplementation with FPS 2520- and/or N1-fermented SBM (500 and 1000 mg/kg of body weight per day) to HFD-induced obese rats for 6 weeks significantly down-regulated the concentration of plasma glucose during the oral glucose tolerance test (OGTT), as well as the concentration of fasting plasma glucose, insulin, and the value of the homeostasis model assessment of insulin resistance (HOMA-IR). In addition, plasma and hepatic levels of malondialdehyde (MDA) were alleviated in rats fed fermented SBM, especially SBM fermented by mixed strains. Moreover, fermented SBM treatment reduced HFD-exacerbated increases in plasma aspartate aminotransferase (AST), alanine aminotransferase (ALT), creatinine, and uric acid levels. Based on these results, we clearly demonstrate the effect of fermented SBM on improving insulin resistance and oxidation-induced organ damage. Therefore, it is suggested that fermented SBM has the potential to be developed as functional foods for the management of obesity-induced hyperglycemia and organ damage.

Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage

This study aimed to determine Salmonella enterica occurrence along the soybean meal production chain (raw material, in-processing samples, final products, and in the environment of five processing plants), characterize the isolates, and assess the survival of Salmonella Senftenberg 775W in soybeans stored under different temperature conditions. Among 713 samples analyzed, 12.9% (n = 92) were positive for Salmonella enterica. Dust collected inside and outside processing plants (n = 148) comprised the samples with the highest positivity for Salmonella enterica, 47.3%. The occurrence of Salmonella enterica varied among the different processing plants. Twenty-nine (n = 29) Salmonella serotypes were isolated, with S. Mbandaka as the most frequent serotype, whereas S. Typhimurium was mainly linked to final product samples (soybean meal). S. Senftenberg 775W did not survive for a long time in soybean stored at 20-37 °C, but at 20 °C, cells were viable for more than 60 days. This study suggests that soybean meal may harbor Salmonella serotypes related to foodborne disease outbreaks in humans and can be responsible for Salmonella introduction into livestock and, consequently, in foods of animal origin. This study provides crucial data on contamination pathways of Salmonella in the soybean production chain, contributing to the understanding of Salmonella epidemiology which is strategic for the development of preventive and control measures to reduce the burden of salmonellosis linked to products of animal origin.

Pengaruh Fanatisme, Packaging, Promotion, dan Product Innovation terhadap Keputusan Pembelian Produk BTS Meal Mcdonald’s di Soloraya

The high demand for McDonald's BTS Meal products caused a stir because all McDonald's outlets were busy being invaded by online motorcycle taxis, resulting in very dense queues during the Covid-19 pandemic, even foreign news such as South Korea and India covered this. This study aims to determine the effect of fandom, packaging, promotion, and product innovation on purchasing decisions for McDonald's BTS Meal in Solo Raya. This type of research is quantitative, sampling is done by accidental sampling method, which is to determine the sample taken according to the wishes of the researcher. The query results were analyzed using the SPS statistical procedure to determine its impact on consumer purchases through testing, reliability testing, classical estimation test, multiple regression analysis, f test, decision test, and t-test. The results of hypothesis testing indicate that fandom, packaging, promotion, and product innovation have a significant effect on consumer purchasing decisions.

138 Effects of Wheat Middlings Inclusion Rate on Growth Performance of Nursery Pigs

Abstract An experiment was conducted to determine the effects of wheat middlings inclusion rate on growth performance of nursery pigs. A total of 1,750 pigs (initial BW = 6.0 kg), placed in pens with 35 pigs each, were used in a 39-d trial. There were 5 treatments consisting of 0, 5, 10, 15, or 20% wheat middlings. Corn and a fermented soybean meal product (ME-Pro, Prairie AquaTech, Brookings, SD) were replaced by wheat middlings to achieve the desired levels, whereas soybean meal inclusion rate was constant across treatments. Diets were not balanced for net energy. The experimental diets were fed from d 0 to 18 and a common corn-soybean meal-based diet was fed from d 18 to 39. There were 10 replicates per treatment. Pigs were weighed on d 0, 18, and 39 to calculate ADG, ADFI, and G:F. Data were analyzed with SAS MIXED procedure. From d 0 to 18, there was a linear (P = 0.041) reduction in ADG with increasing levels of wheat middlings; however, the differences were small (ranging from maximum 288 to minimum 275 g/d). This response was driven by a tendency (P = 0.096) for a linear ADFI response and a quadratic (P = 0.023) G:F response. From d 18 to 39, there was a linear (P = 0.016) G:F response, where pigs previously fed high levels of wheat middlings had improved G:F. Overall (d 0 to 39), there was no evidence (P > 0.10) for differences on growth performance. In conclusion, pigs fed high levels of wheat middlings had slightly decreased performance from d 0 to 18, but no evidence for differences were observed in the overall nursery period.

Local non-food yeast protein in pig production–environmental impacts and land use efficiency

The aim of this study was to analyse the sustainability of pig production based on a diet containing yeast as a protein source. The yeast is produced from sugar, and the sugar can be produced from hydrolysed wood through a biorefinery process. This study included yeast from two different biorefinery processes: 1) a domestic demo plant in connection with a complex biorefinery, and 2) a small-scale wood refinery process largely based on wood residues. In the yeast diets, the yeast replaced soybean meal as a protein source and the two yeast diets were compared with a standard diet. The environmental impacts from the pig production systems were assessed by using life cycle assessment (LCA), and the functional unit was 1 kg carcass weight of pork at the farm gate.The results from the study show that yeast replacing imported feed protein sources used in pig production gives a lower impact for biodiversity loss and climate change including land use change . The lower impact was created by the replacement of soybean meal with yeast from wood sugar in the feed recipe. Also, the scenarios with yeast diets gave a land use ratio below 1, indicating an improved land use efficiency regarding producing human digestible protein. Even though the forest land used for deriving wood sugar constitutes a greater area than the corresponding area for soybean meal production, the forest land does not occupy areas suitable for food production. The reference case, representing current pig production and feeding system, had a land use ratio of 1.15, meaning that the feed production was directly competing for the area suitable for food production.The overall conclusion was that the utilisation of yeast from wood sugar appears to avoid feed-food competition and at the same time to be an environmentally sustainable solution for future feed protein employed in pig production.

PERAN MEDIA SOSIAL, INFLUENCER, DAN KEBUDAYAAN MELALUI PERILAKU KONSUMTIF TERHADAP KEPUTUSAN PEMBELIAN MENGGUNAKAN VARIABEL INTERVENING PADA PRODUK BTS MEAL

This research aims to determine the relationship between social media, influencers, and culture on purchasing decisions through consumptive behavior as an intervening variable on BTS Meal products. In this research, social media, influencers, culture and consumptive behavior are aspects that influence BTS fans in buying BTS Meal products. The subjects in this research are BTS Meal fans who live in Solo Raya and are 15 to 50 years old with an unknown number. The sampling method used is the purposive sampling method using quantitative methods using the formula from Sugiyono, the number of samples is 96 people who are rounded up to 100 people with an error rate of 10%. The method of collecting information in this research uses a primary approach by distributing questionnaires. Information analysis was carried out using multiple linear regression with SPSS windows version boost. 26. Information analysis processed through SPSS includes data instrument testing (validity test and reliability test), classical assumption test (normality test, multicollinearity test, and heteroscedasticity test) and hypothesis testing (t test, F test, and R2 test).

The Effect of Co-Branding and Brand Equity Mcdonalds X BTS on Purchase Intention of BTS Meal Products

The Effect of Co-Branding and Brand Equity Mcdonalds X BTS on Purchase Intention of BTS Meal Products

Assessing overfishing based on the distance-to-target approach

PurposeOverfishing has been a global challenge for several decades with severe impacts on biodiversity and ecosystem services. Several approaches for assessing overfishing in life cycle impact assessment exist, but do not consider scarcity in line with current policy and science-based targets. Furthermore, comparisons of results with other impact categories, e.g., climate change, are not possible with existing methods. Therefore, five approaches to assess overfishing based on the distance-to-target approach are introduced.MethodThree global species-specific approaches (stock in the sea, target pressure, and fish manager) and two regional midpoint approaches were developed. For the stock in the sea, the weighting factor was derived as the relation of available biomass of the considered species to biomass at sustainable limits. Within the target pressure, the current pressure on fish stocks is set to the maximal sustainable pressure. For the fish manager, the catch is set in relation to the maximum sustainable yield. The catch is used for normalization in all three approaches. The two regional midpoint approaches consider production and consumption based catch of fish stocks in relation to the fully fished share. The overfishing indicator based on pressure on fish stocks serves as the characterization factor. Normalization occurs with the characterized catch.Results and discussionTo demonstrate the applicability of the approaches, a three-level case study was derived: (i) determining ecofactors for ten specific fish species in specific oceans; (ii) deriving ecopoints for production of fish meal and oil in Europe; (iii) comparison of fish oil with rapeseed oil for the categories overfishing, climate change, land use, and marine eutrophication. The highest ecofactors for the global approaches are characterized by high normalization and weighting factors. For the regional approaches, high overfishing characterization factors determine the result. The species contribution increases with rising amounts. Main challenges are data collection and interpretation which limit the overall applicability. The sensitivity analysis shows that the overall results vary significantly depending on the composition of the fish oil and meal.ConclusionsIt was shown that four of the five approaches are able to account for overfishing. However, only the production-based regional midpoint approach allows for comparison with other impact categories and is therefore most suitable for integration into life cycle assessment. The developed approaches can be used for a more comprehensive assessment of environmental impacts of different diets as well as aquaculture feed solutions.

"Dietitians May Only Have One Chance"-The Realities of Treating Obesity in Private Practice in Australia.

Introduction: Overweight and obesity are the leading contributors to non-fatal burden of disease in Australia. Very low energy diets (VLEDs) comprising of meal replacement products (MRP) effectively induce substantial weight loss in people with obesity, yet they are rarely used as a first line treatment. Dietitians in private practice are perfectly placed to administer treatments for obesity; however, little is known about the preferred interventions used or their attitudes to incorporating VLEDs and MRPs into their treatments for overweight and obesity. Methods: This study used descriptive qualitative methods to explore accredited practicing dietitians’ (APDs’) perspectives and practices regarding obesity and obesity interventions, including the use of VLEDs and MRPs. Qualitative in-depth semi-structured interviews were conducted with 20 dietitians who had experience in private practice and in treating obesity. Transcribed interviews were analysed thematically using the technique of template analysis. Results: In the context within which dietitians’ practice was found to be a barrier to using evidence-based practice (EBP) for obesity treatment, four overarching themes were found. These were: (1) patient-centred care is the dietitians’ preferred intervention model; (2) VLEDs promote weight loss in specific situations; (3) systemic barriers constrain effective dietetic practice and equitable access to all, and (4) successful outcomes are predicated on working outside of systemic barriers. Conclusion: Dietitians in private practice are well placed and able to provide life-enhancing and evidence-based treatments for overweight and obesity and associated chronic disease in the community. However, systemic barriers need to be addressed to provide equitable access to effective care irrespective of socio-economic status.

Physical-chemical characteristics of “Red Meal”, a novel non-defatted additive in the fish feed from cracked biomass of Haematococcus pluvialis

Haematococcus pluvialis (HP) astaxanthin is widely used in the aquaculture industry to improve the pigmentation of salmon, shrimp, and egg yolk, also this pigment has an important physiological role in animal health and reproduction. The “Red Meal” (RM) is the whole cracked biomass of HP homogenized in vegetable oil to form a non-defatted meal product. This study aimed to determine the physical and chemical characterization of a novel non-defatted meal feed product (“Red Meal”, so-called by the production company). RM behavior was shear-thickening fluid at 40 °C, whereas, at 5, 10, 25, 30, and 60 °C shear-thinning fluid was observed; thus, viscosity was decreased with the increase of shear rate. On the other hand, the RM presented a 14.5 ± 0.1, 62.5 ± 9.6, 17.6 ± 2.7, 3.7 ± 0.1, and 1.5 ± 0.4% of protein, lipids, carbohydrates, ash, and moisture, respectively. The fatty acid profile of RM was 51.1% of linoleic acid C18:2(c9c12), 25.4% of oleic acid C18:1(c9), 9.5% of palmitic acid C16:0, 7.9% of heneicosylic acid C21:1%, and 2.8% of stearic acid C18:0, where the linoleic acid and oleic acid represented 76.5% of the total fatty acid profile. Additionally, the most abundant polyunsaturated fatty acid was ω-6 (51.40%), followed by ω-9 (25.40%); whereas a small amount of omega-3 (0.88%) was reported. The total carotenoid content in the RM was 17.19 mg/g of dry biomass; in which the main pigment was astaxanthin esters (55.13%), followed by lutein (5.67%), free astaxanthin (5.54%), β-carotene (2.76%), and canthaxanthin (2.65%).

Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation

Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii) content validation (Delphi); and (iii) semantic evaluation (focus group). After an extensive literature review, four instruments were developed. The Delphi was validated by the Content Validity Coefficient (CVC), with an agreement greater than 90%. The semantic analysis was performed through four meetings using a focus group. After the content and semantic evaluation, there were four final instruments: Identification of Socioeconomic and Demographic Conditions of Food Handlers and Geographical Mapping of SFS (30 items); Knowledge and Attitudes in Food Hygiene Assessment (33 items); Perception of Occupational Risks (16 items); and Mapping of Occupational Risks in SFS (97 items). Instrument’s content validation and semantic evaluation contributed to constructing and validating forms for analyzing occupational risks and adjusting respondents’ language and sociocultural components.

Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage

This study determined the desiccation resistance of 37 Salmonella strains belonging to 16 serotypes isolated from the soybean meal production chain. Besides, the survival of strains from three Salmonella enterica serovars (S. Typhimurium, S. Schwarzengrund, and S. Havana) on dry- and wet-inoculated soybean meal through storage at 25 °C and 37 °C was evaluated. Desiccation resistance varied within strains of the same serotype and amongst strains of different serotypes. On the other hand, the isolation source did not affect desiccation resistance. The inoculation method did not influence the survival of the three Salmonella enterica strains in soybean meal, but the effects of serovars and temperature were statistically significant (p < 0.05). The Weibull model was fitted to Salmonella survival in this matrix data, with the time for the first decimal reduction (δ) ranging from 21.1 to 50.8 days at 25 °C and from 2.7 to 7.9 days at 37 °C, respectively. The increase in storage temperature led to a decrease in survival regardless of the variability among the three isolates. The ability of Salmonella enterica to resist desiccation and to survive long-term on soybean meal reinforces the need for strategies to control this pathogen in the soybean production chain.

Karakteristik Tepung Ikan Lemuru Dengan Variasi Perlakuan Pendahuluan

A study has been conducted to utilize lemuru fish into fish meal products. This study aims to determine the appropriate processing method for the manufacture of lemuru fish meal products and to determine the physicochemical characteristics of lemuru fish meal. Lemuru fish are processed into fish meal with three different processing treatments, namely boiling, pressure steaming, and using temperature of 50˚C and 60˚C in each processing. The fish meal obtained was analyzed with parameters of water content, ash content, fat content, protein content and degree of whiteness according to the Indonesian National Standard SNI 01-2715-1996. The result of this study indicate that the best results from lemuru fish meal in the analysis of water content are boiling treatment with mabu 60˚C (5,24%), ash content of 50˚C temperature treatment (3,99%), protein content of 60˚C boiling treatment (49,41%), the fat content of the sub-boiling treatment was 60˚C (7%), and the degree of whiteness of the presto treatment been carried out is the boiling treatment using a temperature of 60˚C.

Ready made meals for baby nutrition

The inclusion of specialized food products intended for a specific category of the population is one of the measures aimed at improving the nutritional structure of children. The baby food industry is constantly evolving to meet the time challenges. New directions include the production of dishes of a high degree of readiness for baby nutrition. The direction of the production of ready-made meals has not yet been formed in baby nutrition and has broad prospects. The use of modern heat treatment technologies, including the production of dishes with a short shelf life, allows you to bring products and dishes as close as possible to homemade ones.

Isoenergetic-practical and semi-purified diets for protein requirement determination in Hermetia illucens larvae: consequences on life history traits

BackgroundBlack soldier fly (BSF) is one of the most promising species for the intensive breeding of insects given its adaptability and its efficiency in the conversion of waste. To maximize the production and use waste as substrates, it is essential to determine the larvae nutritional requirements. The study aims to evaluate the effects of 5 practical, semi-purified and isoenergetic diets (PSPID) with increasing protein levels (10%, CP10; 14%, CP14; 16%, CP16; 19%, CP19) on BSF life history traits. A total of 2000 six-day-old larvae were weighed and divided into groups of 100 (4 replicates/treatment [PSPID and Gainesville diet (GA) used as environmental control]). In larva-prepupa stage, sampling was carried out on 30 individuals/replicate, while in prepupa-adult stage on 35.ResultsIn the whole larval stage, the CP16 treatment performed better when compared to the other groups. At 18 days old, the CP14 treatment showed a higher weight than the CP19 (P < 0.01), while the CP10 and CP16 weights were intermediate. On the contrary, the CP10 prepupae weight was higher than the CP19 (P < 0.01). The CP10 and CP14 pupae performed better in terms of weight when compared to the others (P < 0.01). The dietary treatments did not affect the adult parameters. The sex significantly influenced both the exuvia weight, which was the greatest in females (P < 0.001), and the fly lifespan, longest in males (P < 0.05). Fly lifespan was also influenced by the interaction between treatment and sex, with the CP19 females showing a longer life than the others (P < 0.05).ConclusionsIn conclusion, the optimal protein level considering the whole larval stage is 16% on dry matter (DM). At 18 days old, looking at the size intended for the meal production, it can be considered 14% on DM. The result obtained on adult emergence in PSPID may not be attributable to the protein content. Further researches on macronutrients requirements determination have to be conducted to evaluate the substrates composition effects on BSF life history traits.

Effects of histidine on growth performance of North American Atlantic salmon

AbstractAtlantic salmon (Salmo salar) producers harvest over 2.4 million metric tons each year. Salmon feed producers are now including higher levels of alternative proteins due to fish meal production limits and consumer demand for more efficient and sustainable ingredients. We examined the effects of histidine in smolt (~355 g/fish) and juvenile (~600 g/fish) North American St. John River strain Atlantic salmon. Salmon were fed graded levels of histidine (0.5, 0.7, 0.9, 1.1, 1.3, and 1.5%) to determine optimum levels necessary to support growth. In the first trial, only percent gain was ranged between 157 to 225%, while thermal growth coefficient (TGC) 1.6–2.0, and FCR ~1 were similar. In the smolt first trial, the final percent gain ranged between 157 and 225%, thermal growth coefficient (TGC) was 1.6–2.0, and feed conversion ratio (FCR) was approximately 1.0. Regression analysis indicated that maximum growth occurred at a dietary histidine level of 0.9% (p = .0012). In the juvenile trial, percent weight gain ranged 35–45%, TGC ranged from 1.4 to 1.9, and FCR ranged from 1.1 to 1.3; these responses were not different between diets. Cataracts were observed in only 3 fish between both studies (3% of the total population). Using regression analysis, both studies suggest histidine levels of at least 0.9% of the diet adequately support Atlantic salmon growth.