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Journal articles on the topic 'Ice cream industry'
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1
Dubey, U. K., and C. H. White. "Ice Cream Shrinkage: A Problem for the Ice Cream Industry." Journal of Dairy Science 80, no. 12 (December 1997): 3439–44. http://dx.doi.org/10.3168/jds.s0022-0302(97)76320-3.
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Muenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (June 14, 2022): 1745. http://dx.doi.org/10.3390/foods11121745.
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There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more sweet, pleasant, creamy, and milky, while Reb A was more artificial and chemical. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry.
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Fidia, Nurlaili, Firman Aryansyah, and Utti Suwirta. "PENGARUH DIRECT LABOR COST TERHADAP HASIL PENJUALAN PADA PT. CAMPINA ICE CREAM INDUSTRY TBK YANG TERDAFTAR DI BURSA EFEK INDONESIA." J-KIP (Jurnal Keguruan dan Ilmu Pendidikan) 4, no. 1 (February 28, 2023): 93. http://dx.doi.org/10.25157/j-kip.v4i1.8678.
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Penelitian ini dilatarbelakangi oleh hasil penjualan pada PT. Campina Ice Cream Industry Tbk yang mengalami perkembangan fluktuatif. Hal tersebut dapat disebabkan karena volume penjualan yang tidak sesuai, pemasaran yang tidak sesuai target serta berbagai macam biaya yang dikeluarkan dalam kegiatan produksi. Adapun tujuan dari penelitian ini: (1) Gambaran Direct Labor Cost yang dikeluarkan oleh PT. Campina Ice Cream Industry Tbk (2) Gambaran Hasil Penjualan yang diperoleh PT. Campina Ice Cream Industry Tbk (3) besarnya Pengaruh Direct Labor Cost terhadap Hasil Penjualan di PT. Campina Ice Cream Industry Tbk. Di dalam penelitian ini metode yang digunakan adalah metode deskriptif kuantiatif. Penelitian ini menghasilkan kesimpulan sebagai berikut: (1) Direct Labor Cost pada PT. Campina Ice Cream Industry Tbk dari tahun 2016 sampai dengan 2020 mengalami perkembangan yang fluktuatif. (2) Hasil penjualan pada PT. Campina Ice Cream Industry Tbk dari tahun 2016 sampai dengan 2020 mengalami perkembangan yang fluktuatif. (3) Biaya tenaga kerja langsung (Direct Labor Cost) berpengaruh positif dan signifikan terhadap hasil penjualan pada PT. Campina Ice Cream Industry Tbk.
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Liu, Yi. "Analysis of Ice Cream Industry Market Issues and Prospects: Example from the Chinese Market." BCP Business & Management 35 (December 31, 2022): 434–39. http://dx.doi.org/10.54691/bcpbm.v35i.3331.
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The “ice cream assassin” was one of China’s Internet buzzwords in June-July this year, reflecting consumer dissatisfaction with overpriced ice creams in freezers that did not indicate their price. After the phenomenon festered online, the Chinese government introduced policies to curb the mess. China lacks a leading local high-end ice cream brand, and large companies such as “Zhong Xue Gao” have not established brand awareness in the minds of consumers. After consumers have experienced a “deceptive purchase”, it is challenging to repurchase related products. The critical factor for the survival of such a business model is that, in addition to the huge profit margin, it also reflects consumers’ demand for cultural and social levels. In the case of consumer demand and market supervision, China’s local high-end ice cream is expected to emerge as a leading local company to compete with foreign companies such as Haagen-Dazs.
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Kot, Anna, Ewa Jakubczyk, and Anna Kamińska-Dwórznicka. "The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production." Applied Sciences 13, no. 13 (June 27, 2023): 7561. http://dx.doi.org/10.3390/app13137561.
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This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.
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Sasongko, Ignatius Steven. "Analisis Blue Ocean Strategy Pada PT. Campina Ice Cream Industry Tbk." Syntax Literate ; Jurnal Ilmiah Indonesia 7, no. 10 (October 20, 2022): 16781–800. http://dx.doi.org/10.36418/syntax-literate.v7i10.12946.
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Penelitian ini bertujuan untuk menganalisis penerapan Blue Ocean Strategy pada PT. Campina Ice Cream Industry Tbk. Blue Ocean Strategy adalah suatu konsep strategi bisnis yang menekankan pada penciptaan ruang pasar yang tidak terkalahkan dan menjadikan persaingan tidak relevan. Penelitian ini menggunakan pendekatan kualitatif dengan mengumpulkan data melalui wawancara dengan manajemen perusahaan dan analisis dokumen terkait strategi bisnis yang telah diterapkan. Hasil penelitian menunjukkan bahwa PT. Campina Ice Cream Industry Tbk telah menerapkan beberapa elemen Blue Ocean Strategy, termasuk penemuan elemen baru dalam produk mereka, perluasan ke segmen pasar yang belum tersentuh, dan diferensiasi melalui inovasi produk. Implementasi strategi ini telah memberikan keuntungan kompetitif bagi perusahaan dengan membuka pasar baru dan menghindari persaingan langsung dengan pesaing utama. Namun, masih ada beberapa kendala yang dihadapi dalam penerapan Blue Ocean Strategy, seperti tantangan dalam menciptakan elemen unik dalam industri yang mapan dan memastikan keberlanjutan keunggulan kompetitif. Oleh karena itu, rekomendasi diberikan untuk PT. Campina Ice Cream Industry Tbk agar terus mengembangkan strategi ini dengan memperkuat elemen unik mereka, meningkatkan inovasi produk, dan terus memantau perubahan pasar untuk tetap relevan dan berkelanjutan dalam penciptaan blue ocean. Penelitian ini diharapkan dapat memberikan kontribusi dalam pemahaman lebih lanjut tentang penerapan Blue Ocean Strategy dalam konteks industri makanan dan minuman di Indonesia.
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Syarifah, Syarifah, Anwar Anwar, and M. Ilham Wardhana H. "Analisis profitabilitas PT. Campina ice cream industry tbk." Fair Value: Jurnal Ilmiah Akuntansi dan Keuangan 5, no. 2 (September 25, 2022): 958–64. http://dx.doi.org/10.32670/fairvalue.v5i2.2341.
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This study aims to analyze the financial performance of PT. Campina Ice Cream Industry Tbk. The type of research used is descriptive quantitative. The population in this study is the financial statements of PT. Campina Ice Cream Industry Tbk for 5 (five) periods, namely 2017-2021. Data analysis techniques using the Balanced Scorecard method include profitability ratios. The results of this study indicate that based on the Balanced Scorecard the company's financial performance is in a balanced position. Judging from the value of Return On Equity (ROE) is in poor criteria caused by a decrease in net profit from own capital. Judging from the Return On Asset (ROA) value is in good criteria caused by an increase in net income from the company's total assets. Judging from the value of Net Profit Margin (NPM) is in good criteria caused by an increase in net profit from sales. Judging from the value of the Operating Profit Margin (OPM) is in the poor criteria caused by the decline in operating profit from sales made by the company.
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Fadhlurrahman, Fakhri Rizki, Muslim Alkautsar, and Lina Nurlaela. "Analisis Penerapan PSAK 24 terhadap Imbalan Kerja Jangka pada PT. Campina Ice Cream Industry TBK." Jurnal Wahana Akuntansi : Sarana Informasi Ekonomi dan Akuntansi 7, no. 1 (June 28, 2022): 31. http://dx.doi.org/10.52434/jwa.v7i1.3144.
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Tujuan penelitian ini adalah untuk dapat memahami dan menganalisis penerapan PSAK 24 pada karyawan jangka pendek. keuntungan dari PT.Campina Ice Cream Industry Tbk.Metode penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif. Penelitian ini menggunakan data sekunder yaitu laporan tahunan PT. Campina Ice Cream Industry Tbk pada tahun 2020. Sedangkan teknik pengumpulan data dilakukan dengan menggunakan penelitian kepustakaan dan penelitian dokumenter guna memperoleh data yang akurat. Teknik pengolahan data menggunakan reduksi data, penyajian data dan penarikan kesimpulan.Berdasarkan hasil penelitian menunjukkan bahwa pengakuan pengukuran dan pengungkapan imbalan kerja jangka pendek pada PT. Campina Ice Cream Industry Tbk telah mematuhi PSAK No. 24 terhadap imbalan kerja jangka pendek dan tidak terdapat perbedaan yang signifikan mengenai perbandingan PSAK 24 dan SAK EP khususnya imbalan kerja jangka pendek. Dalam penelitian ini penulis fokus pada PSAK 24 sesuai dengan judul penelitian. Untuk cuti berbayar PT. Campina Ice Cream Industry Tbk mengaku terbagi dalam dua kategori, yakni Cuti Akumulasi dan Cuti Tidak Akumulasi. Untuk bagi hasil dan bonus, perusahaan mempunyai kewajiban konstruktif atau hukum untuk membayar bonus tersebut dan terdapat praktik pemberian bonus tersebut di masa lalu. Hal ini terlihat dari hasil penelitian dan pembahasan mengenai pengakuan dan pengukuran serta pengungkapan imbalan kerja jangka pendek pada PT. Campina Ice Cream Industry Tbk.
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Proym, Steven, Darwanto Darwanto, Maria Mediana Sebenan, and Feni Anita Notanubun. "ANALISIS LAPORAN KEUANGAN DENGAN MENGGUNAKAN RASIO LIKUIDITAS DAN PROFITABILITAS PADA PT.CAMIPINA ICE CREAM INDUSTRY Tbk." IJEN: Indonesian Journal of Economy and Education Economy 1, no. 2 (September 12, 2023): 102–10. http://dx.doi.org/10.61214/ijen.v1i2.144.
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This study aims to analyze the ratio of liquidity and profitability at PT. Campina Ice Cream Industry Tbk. The research method used is descriptive quantitative. The object of this research is the financial statements of PT. Campina Ice Cream Industry Tbk for the period 2020 - 2022. Data analysis techniques use inferential analysis methods. The results of this study indicate that based on the analysis of the liquidity ratio of PT Campina Ice Cream Industry Tbk, it has increased between 2020 and decreased between 2021 and 2022, seen from the decrease in current assets in 2022 and based on the ratio analysis of the Current ratio, Quick ratio, and Cash ratio . Meanwhile, based on the profitability ratio of PT Campina Ice Cream Industry Tbk, it has increased from 2020 - 2022 seen from the ratio analysis of Gross Profit Margin (GPM), Net Profit Margin (NPM), Operating Profit Margin (OPM), Return On Asset Ratio (ROA), and Return On Equity (ROE).
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Fernandes, Isabela de Andrade Arruda, Isadora Boaventura Ponhozi, Ana Paula Meira, Gabriela Piastrelli Bergamin, and Raquel Guttierres Gomes. "Characterization of Aiphanes aculeata fruit pulp and application in ice cream formulations." Research, Society and Development 10, no. 5 (May 13, 2021): e45710515184. http://dx.doi.org/10.33448/rsd-v10i5.15184.
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The characteristic color of the palm fruits Aiphanes aculeata, also known as Cariota-de-Espinho, suggests the presence of pigments such as carotenoids and anthocyanins, in addition these fruits present other compounds with health benefits such as minerals, vitamins and phenolics. However, there are no studies on the application of these fruits in food formulations since this palm tree is used only for urban landscaping. The present study aimed to characterize the Aiphanes aculeata pulp for proximate composition, physicochemical parameters, mineral contents, bioactive compounds, and antioxidant activity. Three ice cream formulations with the addition of different pulp concentrations were also produced, aimed to contribute to the technological and nutritional use of Aiphanes aculeata fruits. The choice of ice cream as the main investigation occurs due to the importance of functional ice creams to the balance of the physiological functions of the human organism that occurs through the ingestion of active and nutritional ingredients. Ice creams were characterized for overrun, melting behavior, color, and texture profile. The pulp presented representative minerals levels such as iron (49.82 ± 43.85 mg/100g) and zinc (96.07 ± 81.65 mg/100g). The total carotenoids level was significant, corresponding to 92.64 ± 0.83 μg/100g, with an emphasis on the beta-carotene levels (56.94 ± 2.11 μg/100g). The different pulp concentrations used in the formulations influenced the characteristics of the ice cream, as it interacted positively with the ingredients until the concentration of 30% pulp. Therefore, the Aiphanes aculeata fruits showed potential for application in the food industry, in the manufacture of ice cream with high nutritional value.
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Li, Zesheng, and Na Ni. "A Study on the Influence of Product Characteristics on Consumer’s Purchasing Intention: A Case Study of Mixue Ice Cream & Tea." East Asian Trade Association 4, no. 2 (December 30, 2022): 41–54. http://dx.doi.org/10.47510/jeat.2022.4.2.41.
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Purpose - With the improvement of people’s quality of life, tea drinks have become increasingly integrated into consumers’ daily routines. However, due to the prevalence of commodity homogenization, various competitive brands have emerged in the leisure industry, such as Mixue Ice Cream & Tea, Coco, Auntie in Shanghai, Dieting, and others, which has resulted in mounting competitive pressure within the industry.
Design/Methodology/Approach - In order to enhance the competitiveness of Mixue Ice Cream & Tea and increase market sales by improving consumer repurchase frequency, this study conducts an in-depth analysis of the product characteristics of Mixue Ice Cream & Tea and examines their relationship with consumer behavior.
Findings - Based on the research objectives described above, this paper conducts a questionnaire survey on consumers and target Mixue Ice Cream & Tea consumers to analyze the relationship between product characteristics and consumer behavior. The current situation of the leisure beverage market is also analyzed, and statistical analysis is performed on the collected data. The results indicate that product characteristics positively impact customer satisfaction and purchase intention.
Research Implications - To improve the sales volume and market share of Mixue Ice Cream & Tea, this study incorporates the experimental results to provide marketing recommendations and corresponding strategies for Mixue Ice Cream & Tea enterprises. In addition, the findings will provide important guidance for developing Mixue Ice Cream & Tea enterprises in the leisure beverage market.
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Mendonça, Giovana M. N., Estela M. D. Oliveira, Alessandro O. Rios, Carlos H. Pagno, and Daniela C. U. Cavallini. "Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile." Foods 11, no. 19 (October 10, 2022): 3148. http://dx.doi.org/10.3390/foods11193148.
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Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of Salmonella ssp. The viability of Lactobacillus ssp., Streptococcus spp. and Bifidobacterium ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product’s target audience.
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Shirokova, N. V., E. V. Levkovskaya, and T. V. Demyanova. "DEVELOPMENT OF FORCED MILK ICE CREAM TECHNOLOGY." Scientific Life 16, no. 4 (2021): 501–8. http://dx.doi.org/10.35679/1991-9476-2021-16-4-501-508.
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The article is devoted to the development of technology for enriched fermented milk ice cream. The production of functional products is an urgent problem in the modern food industry. Such products must have not only functional properties, but also good organoleptic characteristics. Most types of ice cream are high in calories, high in food additives such as synthetic sweeteners, colors, flavors and stabilizers. One of the promising ways to increase the volume and improve the quality of fermented milk ice cream that meets modern requirements for a healthy diet is its enrichment with probiotic microorganisms and natural biologically active substances. In the formation of the organoleptic indicators of fermented milk ice cream, the key role belongs to the microflora of the starter cultures used, the correct selection of which affects the quality indicators of the finished product. The optimal dose of introducing fig syrup into fermented milk ice cream has been substantiated, which was determined on the basis of organoleptic indicators. The optimal amount of fig syrup was established without deteriorating the technological and consumer properties of fermented milk ice cream. The developed scheme for the production of fermented milk ice cream with fig syrup includes the acceptance and preparation of raw materials, normalization, filtration, homogenization, pasteurization, cooling to the fermentation temperature, adding fig syrup under aseptic conditions, fermentation, fermentation, adding a stabilizer-emulsifier, cooling, maturation of the fermented milk mixture, freezing, packaging and labeling. Enrichment of fermented milk ice cream with fig syrup, gives the product functional properties and allows you to expand the range of ice cream, which, with systematic use, has a beneficial effect on the body. It was found that the use of fig syrup in the technology of fermented milk ice cream improves the consistency and taste of the product. A recipe for enriched fermented milk ice cream and its production technology have been developed.
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Tjayadi, Stefanni, Miharni Tjokrosaputro, and Nadia Ariniputri. "FACTORS AFFECTING PURCHASE INTENTION OF THE ICE CREAM INDUSTRY." International Journal of Application on Economics and Business 1, no. 3 (August 28, 2023): 1681–93. http://dx.doi.org/10.24912/ijaeb.v1i3.1681-1693.
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The contemporary beverage business has recently begun attracting much attention from Indonesian consumers, especially in Jakarta. The contemporary beverage industry has recently garnered significant attention among consumers in Jakarta, Indonesia. This investigation aimed to ascertain whether there is a relationship between Electronic Word of Mouth (E-WOM) and Perceived Price with respect to customer Purchase Intention for ice cream, with Trust serving as a mediating factor. The study's participants were residents of Jakarta, with a sample size of 225 individuals selected through purposive sampling. Data analysis was conducted using the Partial Least Square Structural Equation Modeling (PLS-SEM) technique. The findings of this research reveal that E-WOM, perceived price, and trust influence consumer purchase intentions for ice cream products in Jakarta. Furthermore, this study highlights the mediating role of trust in the relationship between E-WOM and consumer purchase intentions.
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Shuang Wu, Shuang Wu. "Research on Moutai Cross-border Product Marketing Optimization Strategies: Taking Moutai Ice Cream as an Example." Northeast Asian Arts and Cultural Management Association 1, no. 1 (June 30, 2024): 29–38. http://dx.doi.org/10.69887/jnaacm.2024.1.1.29.
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Purpose - On May 19, 2022, Moutai and Mengniu reached a strategic cooperation, announced the opening of the country’s first Moutai ice cream flagship store, and launched Moutai ice cream in various flavors including original, vanilla and other flavors, achieving growth against the trend. Moutai has entered the high-end ice cream market by engaging in strategic collaborations with Mengniu. However, in the marketing process, since Moutai ice cream is not a traditional alcoholic product, Moutai needs to explore new marketing methods. Design/Methodology/Approach - This article utilizes the 4P theory as a framework to elucidate the present status of Moutai ice cream products, encompassing pricing, distribution channels, and promotional strategies. Secondly, it highlights the issues and underlying reasons in the marketing of the Moutai ice cream brand. Finally, specific countermeasures and suggestions were proposed regarding brand value, brand culture, cross-border channels, and communication methods. Findings - Summarizes the existing problems such as product cross-border impact on brand value, the launch of new products that fails to continue the image of Moutai, the limitations of radiating target consumer groups, and the lack of interaction between Moutai ice cream and consumers, etc., and puts forward specific issues. Countermeasure suggestions. Research Implications - The research in this article has enhanced the cross-border marketing capabilities of Moutai ice cream, which is significant for improving the sales level and brand influence of Moutai ice cream. It also provides reference and guidance for other companies in the industry regarding their brand’s cross-border strategies.
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Susilo, Daniel, and Lu Hui Chen. "DIGITAL MARKETING MODEL OF INDOMIE ICE CREAM’S VIRAL MARKETING." SIBATIK JOURNAL: Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, dan Pendidikan 2, no. 5 (April 30, 2023): 1397–410. http://dx.doi.org/10.54443/sibatik.v2i5.760.
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Industry progressed significantly day by day, especially in digital era. Indonesia doesn’t escape this loop especially with their cultured habit and the way they consume trusted product. This time Indomie shines again as the product looked by everyone due to their flashy new product named Indomie Ice Cream. Indomie Ice Cream and the Ice Cream’s sweetened clashed each other, yet people in Twitter still so eager to buy it and taste it themselves. With SWOT analysis, this research shows how Indomie makes an advanced impact through opportunities even though the type of product isn’t dominantly loved by people like regular Indomie or regular ice cream.
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Trejo-Flores, Pedro Gerardo, Lester Alejandro Santiago-Rodríguez, María Emperatriz Domínguez-Espinosa, Abumalé Cruz-Salomón, Paulina Elizabeth Velázquez-Jiménez, Jesús Mauricio Ernesto Hernández-Méndez, Mario Alberto Morales-Ovando, et al. "Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey." Sustainability 15, no. 19 (October 8, 2023): 14583. http://dx.doi.org/10.3390/su151914583.
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The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.
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Li, Beini. "Analyzing the Phenomenon of the Increase of Brand Awareness of Mixue Ice Cream & Tea in Chinese Market through Para-social Interactivity Theory." BCP Business & Management 33 (November 20, 2022): 421–26. http://dx.doi.org/10.54691/bcpbm.v33i.2821.
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The milk tea industry in China is getting very popular now. Mixue Ice Cream & Tea is one of the most well-known milk tea brands in China. This paper will focus on analyzing the particular phenomenon that happened to this brand after they applied social media. And the purpose of this study was to explore how social media impact Mixue Ice Cream & Tea mainly on the development of brand awareness and the boost of sales. The improvement of Mixue Ice Cream & Tea is explained through the para-social interaction theory (PSI). After the SWOT analysis method, the research indicates that the Mixue Ice Cream & Tea mascot developed a generally positive image in customers’ minds and allowed PSI to work. social media promoted Mixue Ice Cream & Tea mainly on the brand awareness and the number of sales, and Mixue Ice Cream & Tea should put more effort into social media to improve more on the different aspects of its brand.
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WULANDARI, IRAWATI SRI. "PEMANFAATAN e-WOM DALAM KEGIATAN KOMUNIKASI PEMASARAN PRODUK ES KRIM AICE." CoverAge: Journal of Strategic Communication 11, no. 1 (September 30, 2020): 46–51. http://dx.doi.org/10.35814/coverage.v11i1.1731.
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The growth of the ice cream industry in Indonesia is experiencing rapid progress since the last four years. Aice as a new producer in the Indonesian ice cream industry began to circulate in Indonesia since 2015. A number of certificates and awards obtained by Aice show that Aice is able to pursue and even surpass other brands that have long been circulating in the community.The purpose of this study is to describe the e-WOM activities conducted by Aice ice cream. This study uses a qualitative descriptive approach to describe how e-WOM activities carried out by Aice in an effort to gain consumer trust so that Aice is able to get the TOP Brand in 2019. This study found that the marketing communication strategy carried out by Aice ice cream uses e-WOM through Instagram @ aiceindonesia is done to fulfill the five general objectives of social media marketing, namely relationship building, brand building, publicity, promotions, and market research.
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Lalopua, Vonda, and Febe Gaspersz. "PENYULUHAN ES KRIM RUMPUT LAUT (Eucheuma cottonii) BAGI ANAK DAN REMAJA DI JEMAAT GKMI AMBON." BALOBE: Jurnal Pengabdian Masyarakat 2, no. 2 (November 20, 2023): 67–73. http://dx.doi.org/10.30598/balobe.2.2.67-73.
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Seaweed grows and is spread throughout the waters in Indonesia, including in Maluku. Seaweed is a raw material for the food industry and has been used for various ready-to-eat foods such as ice cream. Seaweed is rich in nutrients. Apart from that, the carrageenan contained in Eucheuma cottoni seaweed acts as a stabilizer to prevent the formation of ice crystals and produces a soft ice cream texture. The use of seaweed as processed food, especially ice cream, is not widely known to the public, therefore it is necessary to carry out outreach activities to introduce seaweed ice cream to the target audience of school age children and teenagers so that knowledge about the diversification of processed seaweed increases. Counseling is carried out using the lecture method and participants' responses are measured by carrying out a liking test. The results of the lectures given showed the great interest in seaweed ice cream. The liking test showed that 75% of participants really liked the organoleptic seaweed ice cream, which shows that seaweed ice cream is acceptable and has the potential to be widely developed.
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Dempsey, Patrick G., Raymond W. McGorry, John Cotnam, and Theodore K. Braun. "Comprehensive Ergonomics Evaluation of Retail Ice Cream Shops." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 42, no. 12 (October 1998): 931–35. http://dx.doi.org/10.1177/154193129804201220.
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A comprehensive ergonomics evaluation of retail ice cream shop operations was performed. Although the analysis was initiated by interest in examining the ergonomics of scooping ice cream, a broad systems-based analysis of shop operations was recommended so that the overall health, safety and productivity of employees could be enhanced. The analyses performed included manual materials handling analysis (using psychophysical data), passive and active surveillance, quantification of forces required to scoop ice cream, and anthropometry and workplace design assessments. Walk-through hazard identification, informal employee interviews and industry-wide passive surveillance provided direction for the selection of analyses. Both laboratory and field data collection were conducted. The primary ergonomic deficiencies uncovered included poor postures and high muscular forces associated with scooping ice cream. Recommendations were made in each of these areas, as well as in the area of work practices, workplace design, and manual materials handling.
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Sari, Devi Kumala, Henny Nuraini, and Tuti Suryati. "Application of gelatin from chicken leg skin as a stabilizer in ice cream." IOP Conference Series: Earth and Environmental Science 1097, no. 1 (October 1, 2022): 012036. http://dx.doi.org/10.1088/1755-1315/1097/1/012036.
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Abstract Gelatin is the result of the partial hydrolysis of collagen proteins. Food and non-food industries use gelatin a lot. Gelatin, especially in the food industry, is used as a foaming agent, a stabilizer, a gelling agent, an adhesive, a thickener, and an emulsifier. Chicken leg skin gelatin can be applied to food and non-food products and meet the halal requirement. Applications of gelatin to food products include one in the production of ice cream as a stabilizer. This study aimed to evaluate the application of gelatin from chicken leg skin to ice cream. This study used a randomized block design (RBD). In this study there were 3 treatments with 3 repeats: without any gelatin addition, with an addition of chicken leg skin gelatin, and with an addition of commercial gelatin. Analysis of data on the quality of ice cream was performed using ANOVA, followed by Duncan’s multiple comparison test. Data of the sensory properties of ice cream were tested non-parametrically (with the Kruskal-Wallis test). The results show that the quality of the ice cream added with gelatin from chicken leg skin was no different from the ice cream added with commercial gelatin. Chicken leg skin gelatin application to the ice cream manufacture produced good-quality ice cream whose sensory properties were acceptable to the panelists.
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Ji, Jie. "Analysis on the Marketing of MIXUE Ice Cream & Tea." Advances in Economics, Management and Political Sciences 43, no. 1 (November 10, 2023): 151–55. http://dx.doi.org/10.54254/2754-1169/43/20232148.
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In recent years, Chinese tea brands have emerged one after another, and the market has gradually become saturated. This paper explores how MIXUE Ice Cream & Tea has become a leading brand in the low-end tea-drinking industry in China. By applying several basic models, such as Strengths, Weaknesses, Opportunities, Threats (SWOT), Segmentation, Targeting, Positioning (STP), Political, Economic, Social, Technical (PEST), and Porter's Five Forces, the author explores the success of MIXUE Ice Cream & Tea and draws a conclusion that MIXUE Ice Cream & Tea attracts a large number of consumers by utilizing its price advantage and multimedia platforms. Meanwhile, the brand can better understand the needs and preferences of the target market, which helps it achieve an improvement in brand awareness and promote the launch of suitable products. Additionally, MIXUE Ice Cream & Teas success is also closely associated with a conducive economic environment, policy support, and technology development. However, risks in market competition, franchise business, inherent brand impression, substitutes, etc. exist as well, and MIXUE Ice Cream & Tea still needs to overcome these difficulties in the future.
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Perera, K. D. S. S., and O. D. A. N. Perera. "Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes." International Journal of Food Science 2021 (July 7, 2021): 1–7. http://dx.doi.org/10.1155/2021/6661193.
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Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.
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Slyvka, N. B., O. Ya Bilyk, G. V. Dronyk, and V. O. Nagovska. "Research of quality indicators of parfe ice cream with vegetable fillers." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 96 (December 2, 2021): 76–81. http://dx.doi.org/10.32718/nvlvet-f9613.
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The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.
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Santoso, Choirun Nisa, R. Abdul Haris, and Dedi Joko Hermawan. "Pengaruh Harga, Promosi, Lokasi dan Kualitas Produk terhadap Keputusan Pembelian pada PT Campina Ice Cream Industry Tbk di Dringu Kabupaten Probolinggo." JUMAD : Journal Management, Accounting, & Digital Business 2, no. 1 (February 28, 2024): 21–30. http://dx.doi.org/10.51747/jumad.v2i1.1517.
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Penelitian ini dilakukan terhadap PT. Campina Ice Cream Industry Tbk di Dringu Kabupaten Probolinggo dengan tujuan untuk mengetahui pengaruh harga, promosi, lokasi, dan kualitas produk terhadap keputusan pembelian pada PT. Campina Ice Cream Industry Tbk di Dringu Kabupaten Probolinggo. Jenis penelitian ini adalah jenis penelitian kuantitaif. Populasinya ialah konsumen yang melakukan keputusan pembelian di PT. Campina Ice Cream Industry Tbk dan pengambilan sampel menggunakan nonprobability sampling yakni samping incidental sebanyak 90 responden. Metode pengumpulan data yang digunakan dalam penelitian ini adalah wawancara, dokumentasi dan kuesioner yang dibagikan kepada responden. Metode analisis data dalam penelitian ini berupa uji validitas, uji reliabilitas, uji asumsi klasik, analisis regresi berganda, koefisien determinasi dan uji hipotesismenggunakan SPSS Versi 23.0. Hasil penelitian ini juga menunjukkan bahwa harga berpengaruh signifikan terhadap keputusan pembelian, promosi berpengaruh signifikan terhadap keputusan pembelian, lokasi berpengaruh signifikan terhadap keputusan pembeliandan kualitas produk berpengaruh signifikan terhadap keputusan pembelian.
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Sumantri, Dadan, Intan Widura Sakti, and Iyan Gustiana. "ANALYSIS OF PURCHASE INTENTION WITH ATTITUDE TOWARD HALAL PRODUCTS AS A MEDIATING VARIABLE IN THE INDONESIAN ICE CREAM INDUSTRY." istinbath 22, no. 2 (November 27, 2023): 207–20. http://dx.doi.org/10.20414/ijhi.v22i2.649.
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The COVID-19 pandemic has destroyed most industries, especially the food and beverage sector, where if companies are not careful, they can face mass layoffs and even bankruptcy and company closure due to the pandemic. One affected food and beverage industry is dairy food, namely the ice cream industry. The ice cream industry has been devastated by COVID-19 as industry experts believe that in addition to lockdown restrictions, sales of ice cream are affected by fears or misconceptions that ice cream makes a person vulnerable to COVID-19. To increase consumer buying interest, the Indonesian government created a program to help entrepreneurs get halal certificates more quickly and for free. Numerous research studies have examined consumer attitudes toward halal products because they positively influence their intention to purchase a product to determine whether these halal certifiers can boost purchase intention and attitudes toward them. After all, they positively influence their product buying to determine whether these halal certifiers can encourage purchase intention. The method used in this research is a quantitative approach, using a survey as the data collection method. The respondents of this study are 200. In this study it was successful in stating that the attitude toward halal products can influence purchase intention. In addition, attitude toward the halal product is significantly influenced by halal knowledge and brand trust, not by religiosity factors
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Hadi, Nefi Salsabila, and Ahadiat Joedawinata. "FURNITURE DESIGN ANALYSIS OF CULINARY INDUSTRY OUTLETS IN BANDUNG CITY." Proceeding of International Conference on Business, Economics, Social Sciences, and Humanities 7 (June 27, 2024): 348–59. http://dx.doi.org/10.34010/icobest.v7i.544.
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Furniture design is a facility that has an important role for an outlet. In addition to providing functions as needed, furniture design can also add an aesthetic role and strengthen the identity of the selling product in this context, namely Mixue Ice Cream & Tea products. This research aims to analyze the type of furniture design used in Mixue Ice Cream & Tea outlets in Bandung City. By using descriptive research methods, then researchers conducted direct observations of furniture facilities at Mixue outlets in the city of Bandung, and analyzed the types of furniture designs found at these outlets. The results showed the diversity of the types of furniture designs used at Mixue Ice Cream & Tea outlets in the city of Bandung. This research can be a consideration and reference for outlet owners, especially the culinary industry and also for interior designers, to pay more attention to the types of furniture used to suit the needs of activities and facilities in designing a culinary industry outlet, in order to improve customer experience and operational effectiveness of an outlet.
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Inuwa, A., A. Lunt, C. Czuprynski, G. Miller, and S. A. Rankin. "Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream–Soiled Stainless Steel." Journal of Food Protection 80, no. 11 (October 19, 2017): 1897–902. http://dx.doi.org/10.4315/0362-028x.jfp-17-178.
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ABSTRACT Although frozen dairy desserts have a strong record of safety, recent outbreaks of foodborne disease linked to ice creams have brought new attention to this industry. There is concern that small-scale frozen dessert equipment may not comply with or be reviewed against published comprehensive design and construction sanitation specifications (National Sanitation Foundation or 3-A sanitary standards). Equipment sanitary design issues may result in reduced efficacy of cleaning and sanitation, thus increasing the likelihood of postprocess contamination with pathogenic bacteria. In this context, and given that Listeria monocytogenes outbreaks are of great concern for the frozen dessert industry, a complementary study was conducted to evaluate the fate of L. monocytogenes in ice cream mix on a stainless steel surface. Our results showed that L. monocytogenes survived for up to 6 weeks at room temperature and 9 weeks at 4°C in contaminated ice cream on a stainless steel surface. Furthermore, chlorine- and acid-based surface sanitizers had no detrimental effect on the L. monocytogenes when used at a concentration and contact time (1 min) recommended by the manufacturer; significant reduction in CFU required 5 to 20 min of contact time.
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Tsarouhas, Panagiotis. "Reliability, Availability, and Maintainability (RAM) Study of an Ice Cream Industry." Applied Sciences 10, no. 12 (June 22, 2020): 4265. http://dx.doi.org/10.3390/app10124265.
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The purpose of this paper is to provide findings for a thorough review of reliability, availability, and maintainability (RAM) analysis utilizing failure data from an ice cream industry. The case study shows how RAM analysis is very helpful in assessing maintenance intervals and in planning and organizing an effective maintenance strategy. RAM study was computed based on historical data gathered over a twelve-month period. Pareto analysis, descriptive statistics, trend, and serial correlation test of the data were conducted. The parameters for failure and repair data were computed for each machine and the complete ice cream manufacturing system. The RAM analysis assesses the current operations management and improves the quality, productivity, and performance of the line. It was found that: (a) preventive maintenance intervals for each machine and completed system for different reliability periods were calculated. (b) Two machines with the lowest reliabilities are the packaging machine and then on the freezer tunnel. The significance of these machines is vital and their maintenance must be thorough to avoid losses pertaining to quality and productivity, and (c) the worst maintainabilities occur at the exogenous machine, and on the ice cream machine, together with the complete production system. Moreover, as the RAM indices have been calculated to quantify and increase machines’ performance, production managers and engineers can easily evaluate the next moves and decisions made with respect to the function of the system.
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Henny Ayu Dwi Savitri and Subakir. "ANALISIS PERENCANAAN LABA DENGAN METODE BREAK EVENT POINT PADA HOME INDUSTRI ICE CREAM DIAMOND DI DESA SEMAMPIR KABUPATEN SIDOARJO." Journal of Sustainability Bussiness Research (JSBR) 1, no. 1 (December 28, 2020): 227–34. http://dx.doi.org/10.36456/jsbr.v1i1.2978.
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Break Event Point (BEP) analysis is a tool for management in planning and budgeting, namely increasing accuracy in forecasting sales or production, costs, profit or loss so that this analysis can make it easier for managers to make decisions in the production process. The purpose of this study was to determine the increase in profits achieved by the diamond ice cream home industry in 2017-2018. The method of analysis used by the writer in this research is descriptive quantitative. From the results of the analysis, sales data and costs incurred by the diamond ice cream home industry are efficient. During 2017-2018 the diamond ice cream home industry was able to sell its products above the break-even point in other words to get a profit.In this study, the company can find out the level of profit that a business owner wants to get. By calculating the break event point, a business can do better work planning from the following year.
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Lozano, Ermides, Karen Padilla, Jairo Salcedo, Alvaro Arrieta, and Ricardo Andrade-Pizarro. "Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream." Polymers 14, no. 15 (August 2, 2022): 3142. http://dx.doi.org/10.3390/polym14153142.
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In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.8%). Results showed an increase in the protein content present in ice cream mixture as the amount of mucilage increases. Rheologically, it was found that ice cream has the characteristic behavior of a pseudoplastic fluid, presenting a viscoelastic structure where elastic behavior predominates. In addition, ratios with a higher content of mucilage incorporated a greater volume of air and presented the longest melting times, delaying drops falling time; in the same way mucilage gives ice cream a freezing temperature between −6.1 to −2.8 °C, indicating that the application of mucilage in food industry is possible due to its nutritional value, and it gives ice cream stability properties.
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Setiawan, Rudi, Ronny Durrotun Nasihien, I. Ketut Sutapa, and Defi Irwansyah. "Interpretation of Building Maintenance Factors on Employee Convenience at The Factory of PT Campina Ice Cream Industry Tbk." International Journal of Engineering, Science and Information Technology 4, no. 1 (January 20, 2024): 6–11. http://dx.doi.org/10.52088/ijesty.v4i1.481.
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Buildings are an essential part of human life. Building maintenance is carried out to provide security and comfort for building users. This study aims to determine and analyze the implementation of building maintenance, the influence of maintenance factors on building maintenance, and what maintenance factors have a dominant influence on the comfort of building users at PT. Campina Ice Cream Industry Tbk. This study uses a quantitative approach to data collection using a questionnaire. The population used in this study were employees at the PT. Campina Ice Cream Industry Tbk has a total of 520 employees. Meanwhile, the research sample was 72 employees at PT. Campina Ice Cream Industry Tbk. The data was tested using the validity test and reliability test. The analytical method used is multiple linear regression analysis with hypothesis testing using the t-test. The study results show that the condition of building maintenance is carried out at the factory of PT. Campina Ice Cream Industry Tbk, through architectural, mechanical, and electrical maintenance, has been carried out well, starting from wall and window maintenance and wall/glass cleaning, properly providing and maintaining health facilities, and holding office facilities and infrastructure, especially in regular electrical installations. The results of the t-test show that architectural, mechanical, and electrical maintenance has a significant effect on comfort. The building maintenance variable that has the dominant influence on comfort is the electrical maintenance variable.
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Tomczyńska-Mleko, Marta, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, and Salvador Pérez-Huertas. "Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams." Applied Sciences 14, no. 6 (March 14, 2024): 2465. http://dx.doi.org/10.3390/app14062465.
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The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming from a low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excess moisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably, mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complex with other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.
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Saukenova, M. M., B. M. Nurgalieva, K. E. Beloglazova, Yu V. Ushakova, and G. Y. Rysmukhambetova. "Development of an ice cream recipe using mare's milk and polysaccharides." Vestnik MGTU 26, no. 3 (September 29, 2023): 281–91. http://dx.doi.org/10.21443/1560-9278-2023-26-3-281-291.
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The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.
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Zhang, Chi. "Analyze the Marketing Strategy of Mixue Ice-cream&Tea Based on 4C Theory." Highlights in Business, Economics and Management 19 (November 2, 2023): 491–95. http://dx.doi.org/10.54097/hbem.v19i.11988.
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With the accelerated development of the national economy, people began to pay attention to the quality of life and pursue higher requirements of life, under the satisfying conditions of daily food and clothing. The birth of milk tea industry catches this opportunity and was created. With the increasing popularity of the milk tea market, the competition is gradually fierce. In recent years, although Mixue Ice-cream&City even as a high popularity brand, but still inevitably affected by the impact of AUNTEAJENNY, Chabaidao, HEYTEA etc. This Brand is limited by low price labels, high brand homogenization and low media utilization. These problems have gradually weakened the brand advantage of Mixue Ice-cream&Tea. This text takes Mixue Ice-cream&Tea as the research object, searching and sorting out the relevant research of experts and scholars. Through the information analysis of the existing literature and brand data, analyzed deeply the current marketing methods of Mixue Ice-cream&Tea. This text discusses the main difficulties and marketing problems of this brand at present, and puts forward corresponding optimization suggestions for 4c research theory to improve the market share of Mixue Ice-cream&Tea.
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Liu, Yicong, Shiyu Wang, and Yu Zhang. "Analysis of Marketing Strategy of Mixue Ice Cream & Tea on Social Media Platforms." Advances in Economics, Management and Political Sciences 48, no. 1 (December 1, 2023): 224–29. http://dx.doi.org/10.54254/2754-1169/48/20230414.
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With the improvement of people's quality of life, in addition to focusing on food, people are also fonder of various drinks. Since its establishment in 1997, Mixue Ice Cream & Tea has been continuously developing and growing. By 2023, the number of Chinese stores in Mixue Ice Cream & Tea has exceeded 10000, covering 31 provinces (cities, autonomous regions), and is actively exploring overseas markets, with a large number of loyal consumers nationwide. The brand expanded rapidly in the sinking market with the business model of low price and franchising and became the fastest dark horse in the tea industry. This study provides a brief overview of the market development status of Mixue Ice Cream & Tea and studies its marketing strategies based on the 4P theory. It analyzes the products, prices, place, promotion strategies, and the reasons for their effectiveness in Mixue Ice Cream & Tea, and proposes suggestions for future sustainable development. This study found that the marketing strategy of Mixue Ice Cream & Tea is effective, attracting a large number of consumers for Mixue Ice Cream & Tea. Its marketing strategy can be summarized as follows: positioning the brand with genuine materials and high quality and affordable prices, and using a combination of online and offline marketing strategies to meet the consumer needs of the target market with safe and reassuring products.
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Wulandari, Himza Fadhilah Putri. "Economic Value Added Method as A Tools to Measure Financial Performance Assessment in PT. Campina Ice Cream Tbk." Quantitative Economics and Management Studies 2, no. 1 (February 1, 2021): 85–93. http://dx.doi.org/10.35877/454ri.qems315.
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Every company established has a goal to gain profits and maximize wealth to shareholders. The purpose of this study is to analyze method of Economic Value Added as a measure of financial performance assessment at PT. Campina Ice Cream Industry Tbk. Method used in this study a Qualitative Descriptive approach. Data source in this study uses secondary data form of financial statements PT. Campina Ice Cream Industry Tbk in 2016-2018. Analysis data technique used is method of Economic Value Added. Economic Value Added shows the measurement of extent to which company has value added to owners of company in a given year or period. The results of this study can be concluded that Economic Value Added (EVA) at PT.Campina Ice Cream Industry Tbk in 2016 worth Rp. (3.656.510.875) and in 2017 valued at Rp. (2.473.733.162) so that it produces a negative Economic Value Added or> 0 which can be said that the company financial performance is not good. However, in 2018 company achieved scores. Economic Value Added <0 or positive worth Rp. 15.881.445.739 then, it can be concluded that company financial performance is good and has resulted in value added expected by the shareholders.
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Pakpahan, Reynaldy, Sri Yuniati Putri Koes Hardini, and Abel Gandhy. "effect of marketing mix on the purchase decision of wall's cornetto ice cream." Proceeding International Seminar of Science and Technology 3 (February 29, 2024): 177–85. http://dx.doi.org/10.33830/isst.v3i1.1051.
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Competition in the food industry is getting tougher. The growth of the food industry in the third quarter of 2022 reached 3.57%. Therefore, companies need marketing strategies to maintain good relations between corporations and consumers. The marketing strategy that can be used is the marketing mix, which consists of product, price, location, and promotion variables. This study aims to determine the effect of the marketing mix on purchasing decisions for cornetto ice cream. The sample used was 100 people using an online questionnaire. The method used in this research is descriptive-quantitative. The data testing in this study used SPSS 25 software. Testing the data begins with the validity and reliability tests to obtain valid and reliable results. Then, the data were analyzed using simultaneous and partial tests. In the simultaneous test, the results showed that the marketing mix variables simultaneously positively affected the purchasing decision for cornetto ice cream. In the partial test, the results show that all the marketing mix variable partially has a positive effect on the purchasing decision of Cornetto ice cream. The coefficient of determination obtained in this study is 0.661, meaning that the dependent variable, namely the purchase decision, is influenced by the independent variable by 66%. In comparison, 44% is influenced by other variables. Based on the results of this study, PT. Unilever Indonesia Tbk must continue to improve the quality of cornetto ice cream products, adjust prices appropriately, choose strategic locations, and display attractive promotions.
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Vavilova, M. A. "Simulation of synbiotic ice cream fermentation process." New Technologies 17, no. 3 (August 7, 2021): 15–23. http://dx.doi.org/10.47370/2072-0920-2021-17-3-15-23.
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Expanding the range of products of therapeutic and prophylactic orientation is a priority direction of the state policy in the field of healthy nutrition. Products enriched with functional components improve the general state of the body, have high organoleptic characteristics in combination with increased biological value. The production of synbiotic ice cream is one of the promising trends in the dairy industry. Due to its unique composition and technological peculiarities, the ice cream retains the desired organoleptic and functional properties. Pro- and prebiotic components in it are conserved by freezing, and activated only when they enter the organism. It has been established experimentally, that high concentrations of monosaccharides have an inhibitory effect on the development of probiotic cultures, therefore, the purpose of the research is to simulate the fermentation process of the ice cream enriched with prebiotic components, in order to determine optimal characteristics and establish rational syrup concentrations. Lactic bacteria of Lactobacillus acidophilus species that remain active in a wide temperature range and suppressing pathogenic microflora, as well as berry syrup with a high concentration of vitamins and minerals have been used as components that ensure the functionality of the product. Phased addition of syrup has been recommended for the ex- periment. As a result of the research, a model recipe for synbiotic ice cream has been developed, the quantitative regularities of the influence of various concentrations of fructose syrup on the process of fermentation of compound have been determined, organoleptic characteristics of soft-serve ice cream have been investigated, a power-law model of the dependence of the duration of fermentation on the mass fraction of fructose syrup has been obtained. It has been found that a decrease in the initial concentration makes it possible to shorten the technological cycle and regulate the acidity index.
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Gumilang, Risa Ratna. "PENGARUH MODAL KERJA TERHADAP PROFITABILITAS PT CAMPINA ICE CREAM INDUSTRY Tbk YANG TERDAFTAR PADA BURSA EFEK INDONESIA." EKBIS (Ekonomi & Bisnis) 9, no. 1 (December 9, 2021): 18–27. http://dx.doi.org/10.56689/ekbis.v9i1.405.
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Perusahan harus bisa merencakan dengan baik jumlah modal kerja yang tepat sesuai dengan kebutuhan perusahaan., karena keberhasilan dan kegagalan manajemen perusahaan dalam mengolah modal kerja sangat berpengaruh terhadap profitabilitas perusahaan. Tujuan penelitian ini adalah untuk mengetahui pengaruh modal kerja terhadap profitabilitas pada PT Campina Ice Cream Industry Tbk. Metode penelitian yang digunakan adalah metode analisis data sekunder dengan pendekatan kuantitatif. Populasi dalam penelitian ini adalah PT Campina Ice Cream Industry Tbk dan sampel yang digunakan adalah data laporan keuangan periode 2016-2019 yang meliputi Laporan Neraca dan Laporan Laba Rugi. Metode statistik yang digunakan adalah Koefisien Determinasi, Regresi Linear Sederhana, Koefisien Korelasi dan Pengujian hipotesis menggunakan uji t. Hasil penelitian menunjukkan terdapat pengaruh namun tidak signifikan antara Modal Kerja terhadap Profitabilitas
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Fauzi, Fauzi. "ANALISIS KINERJA KEUANGAN PT. CAMPINA ICE CREAM INDUSTRY, Tbk. DITINJAU DARI RATIO PROFITABILITAS." MANAJERIAL DAN BISNIS TANJUNGPINANG 5, no. 2 (August 14, 2022): 28–32. http://dx.doi.org/10.52624/manajerial.v5i2.2382.
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Abstrak: Tujuan dari penelitian ini adalah untuk mengevaluasi signifikansi profitabilitas dalam hubungannya dengan nilai perusahaan. Penelitian dilakukan di PT. Campina Ice Cream Industry, Tbk periode 2020-2021. Data dikumpulkan dengan menggunakan metode observasi non partisipan, terutama melalui laporan keuangan yang dapat diakses di website www.idx.co.id. Hasil analisis menunjukkan bahwa profitabilitas dan inflasi memiliki pengaruh yang signifikan terhadap nilai perusahaan. Secara spesifik, profitabilitas berpengaruh positif terhadap nilai perusahaan.
Kata Kunci: Profitabilitas, Nilai Perusahaan
Abstract: The aim of this study is to evaluate the significance of profitability in relation to firm value. Research conducted at PT. Campina Ice Cream Industry, Tbk for the 2020-2021 period. Data was collected using non-participant observation methods, mainly through financial reports which can be accessed on the website www.idx.co.id. The results of the analysis show that profitability and inflation have a significant effect on firm value. Specifically, profitability has a positive effect on firm value.
Keywords: Profitability, Firm Value
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POSADA DAVID M.Sc., Liliana Rigey, José Uriel SEPÚLVEDA VALENCIA M.Sc., and Diego Alonso RESTREPO MOLINA M.Sc. "SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM." Vitae 19, no. 2 (September 17, 2012): 166–77. http://dx.doi.org/10.17533/udea.vitae.10826.
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Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between components, obtaining better quality end products. Objetives: The present work aims at evaluating the effect of a carob, karaya and guar gum mixture, as thickening agent, on some quality characteristics (bromatological, sensory and stability) of hard ice creams. Methods: The research was conducted in two stages; in the first one is evaluated the effect of individually gums (100%), binary mixture (50:50 %) and ternary mixtures (33.3: 33.3: 33.3 %), applied at a level of 0.3% (w/w) in the hard ice-cream mix system. In the second stage, it is evaluated the effect of level of application in hard ice-cream mix, at testing levels of 0.3, 0.35 and 0.4% (w/w) of the mixture 50% carob gum and 50% guar gum, compared against a witness who had a commercial stabilizer applied in 0.3% (w/w), which resulted in four treatments. Results: With the results of the first stage it is performed the determination of thixotropy, which allowed us to establish as best mixtures the one corresponding to the proportion 50% carob and 50% guar gum and the 100% guar gum mixture, according to the response surface methodology. The final ratio of prices allowed choosing guar: carob gum for application, along with the fact that such combination made possible evaluating behaviors and interactions as a mixture. In the second stage, the results show that the ice cream formulated by mixing 50% carob gum and 50% guar gum, shows a lower percentage of melting and less time in the fall of the first drop compared to the control. The treatment 0.4% presents grater gumminess, while the control a higher roughness. The flavor quality is significantly diminished over time, in all treatments. Conclusion: The selected mixture of carob and guar gum, has positive influence on the evaluated characteristics against the commercial stabilizer of ice cream.
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Boyanova, Petya, Dilyana Gradinarska, Valentina Dobreva, Petar Panayotov, Maria Momchilova, and Gabor Zsivanovits. "Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream." BIO Web of Conferences 45 (2022): 01009. http://dx.doi.org/10.1051/bioconf/20224501009.
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Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis (0.5%, 1% and 1.5%) on physicochemical, textural, antioxidant and sensory parameters of ice cream was studied. It was found that with increasing spirulina concentration, the overrun increases from 30.6% (IC–0) to 48.3% (IC–3). The analysis of texture profile (hardness, adhesiveness, cohesiveness, gumminess) of samples showed a statistically significant difference (p<0.05) between reported values for control sample (IC–0) and the samples with spirulina. Ice cream samples supplemented with spirulina differed with significant increase (p<0.05) in antioxidant activity from 2.8±2.2 mM TE/100 g DW (control sample) to 112.9±4.1 mM TE/100 g DW (IC–3). The addition of Spirulina platensis in ice cream mixture improves its quality and antioxidant properties.
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Ji, Yajing. ""Snow King" Counterattack: Mixue Ice Cream & Tea Brand Marketing Upgrade Strategy." Highlights in Business, Economics and Management 19 (November 2, 2023): 620–24. http://dx.doi.org/10.54097/hbem.v19i.12094.
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According to relevant research, by 2023, the annual sales of China's milk tea market will exceed 300 billion yuan, showing the huge potential of the milk tea industry. With the expansion of the scale of the milk tea market, the competition is becoming increasingly fierce. Well-known brands such as Hey Tea, Nai Xue's tea have occupied an important share in the market. Faced with the challenge of new tea brands, Mixue Ice Cream & Tea has made a variety of attempts to rejuvenate brands from three aspects: brand positioning, brand symbol and brand communication, and explored the direction of national tea brand construction in the Internet era. The theme of this research is how Mixue Ice Cream & Tea has successfully gone from an old brand that no one knows to a new milk tea brand sales champion. The research results show that the experience marketing of Mixue Ice Cream & Tea is inseparable from the brand's customer choice. The brand can only win the possibility of sustainable development if it grasps the heart of the new consumer force Generation Z. This report takes Mixue Ice Cream & Tea as the research object and uses case analysis to discuss its specific performance in positioning and communication to win the favor of consumers. So it can provide some inspiration and reference for the marketing and communication of similar brands.
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ПИСКУНОВ, В. А., and Т. М. ТАРАСОВА. "DEVELOPMENT OF MEASURES TO INCREASE THE LEVEL OF ECONOMIC SECURITY OF DAIRY INDUSTRY ENTERPRISES." Экономика и предпринимательство, no. 2(151) (May 31, 2023): 1346–49. http://dx.doi.org/10.34925/eip.2023.151.2.272.
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В статье рассматриваются вопросы повышения уровня экономической безопасности предприятия молочной промышленности на основе повышения его эффективности деятельности. На примере АО «Белгородский Хладокомбинат» рассматриваются проекты по внедрению производственных линий биомороженого и мороженого на основе пчелиного меда. Сформирована карта функционального исследования негативных влияний на экономическую безопасность предприятия в результате осуществления проекта. The article deals with the issues of increasing the level of economic security of the enterprise of the dairy industry on the basis of increasing its efficiency. On the example of Belgorod Khladokombinat JSC, projects for the introduction of production lines for bio-ice cream and ice cream based on bee honey are considered. A map of the functional study of negative impacts on the economic security of the enterprise as a result of the project has been formed.
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Arias-Rios, Elba Veronica, Kristina Tenney, Tam Mai, Sam Anderson, Ruth Marie Cantera, Lourdes M. Nadala, Sukkyun Han, et al. "Rapid Detection of Listeria in Ice Cream in 13 Hours Using the Roka Listeria Detection Assay." Journal of AOAC INTERNATIONAL 101, no. 6 (November 1, 2018): 1806–12. http://dx.doi.org/10.5740/jaoacint.18-0108.
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Abstract Background: Listeria contamination is a major concern in the ice cream industry; therefore, early and accurate detection is vital. Current detection methods require about a 24 h enrichment period for detection. Objective: Enhance the early detection of Listeria in ice cream using the highly sensitive isothermal ribosomal RNA-based Roka/Atlas Listeria Detection Assay. Methods: The R2 Medium was developed for Listeria enrichment by Molecular Epidemiology, Inc. (Seattle, WA). Comparative growth curve studies were performed on the new R2 Medium for Listeria and the currently validated media for the Roka Listeria Detection Assay. Subsequently, a method comparison between the Roka Listeria Detection Assay and the U.S. Food and Drug Administration’s (FDA) Bacteriological Analytical Manual (BAM) Chapter 10 reference method on ice cream was carried out. Results: The R2 Medium supports the growth of L. monocytogenes better than Buffered Listeria Enrichment Broth, Demi-Fraser broth, and Modified University of Vermont Broth, as indicated by the faster growth rate of the organism. When used as an enrichment medium in a method comparison study of ice cream, the results showed that R2 Medium–enriched samples tested with the Roka Listeria Detection Assay gave an equivalent performance compared with the 24 h FDA-BAM reference method at 10 and 18 h post-enrichment for Listeria. Conclusions: The results from this study indicate that the new R2 Medium and the highly sensitive Roka Listeria Detection Assay allowed for the rapid detection of Listeria species in ice cream in 13 h. Highlights: The Roka Listeria Detection Assay, in conjunction with a new media formulation (R2 Medium), allowed for the early detection of Listeria in ice cream and may be applied in other food matrixes and environmental samples.
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Lam, Miranda, Hongtao Guo, and Paul McGee. "Accounting toward sweet success: Treadwell’s Ice Cream." CASE Journal 13, no. 1 (January 3, 2017): 102–19. http://dx.doi.org/10.1108/tcj-05-2015-0013.
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Synopsis Tom Gould, an entrepreneur, had been operating Treadwell’s Ice Cream, a small ice cream restaurant since 2000. Treadwell’s Ice Cream had been preparing its financial statements under cash basis. Tom Gould turned over all his receipts, both personal and business expenses, to his bookkeeper who entered them into QuickBooks. At tax time, his tax accountant excluded non-qualifying expenses from the tax filing. Periodically, Tom met with his bookkeeper to determine the results of operations and financial position at the end of that period of time. Most of Treadwell’s transactions were easily recognized by Tom, who preferred to pay all expenses by cash rather than credit. However, the bookkeeper had not been separating operating from non-operating activities, and had been using multiple accounts to record the same or similar costs. Therefore, the current income statement and balance sheet were not appropriately categorized and organized. In addition, since the bookkeeper was not a tax account, business expenses had been mixed with Tom Gould’s personal expenses on the income statement. There were no adjustment to the income statement after the tax accountant identified non-qualifying expenses when preparing tax filing. As Tom and his wife were considering turning over more day to day operations to his son and hiring a non-family member as a manager to help his son, he would need the books to provide an accurate picture of the business. Research methodology Primary source materials included interviews with the owner, Thomas Gould, his son, Michael Gould, and their Accountant, Tom Mallas. Secondary source materials included monthly and annual financial data from QuickBooks (monthly data are available upon request but are not relevant to the case discussion). Other secondary source materials included geographic, economic, industry, and competitors’ information. Relevant courses and levels This case is well suited for an introductory level undergraduate financial accounting course, after accrual accounting and accounting information systems (accounting cycles) have been introduced. When analyzing this case, students will apply concepts and principles of financial statement preparation. The case is also appropriate to serve as a review of accrual accounting, and of income statement and balance sheet preparation at the beginning of an intermediate level financial accounting course. Students can be asked to reformat the income statement from the single-step format to the multiple-step format. By working through financial statements with common errors found in small businesses, students can practice identifying these errors, thus providing a review of the various sections of the income statement and prepare students for more in-depth discussions of each section. In a tax course, this case can stimulate discussions on non-qualifying expenses and common shortcomings in small business accounting.
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Aranda-Gonzalez, Irma, Maribel Perera-Pacheco, Enrique Barbosa-Martín, and David Betancur-Ancona. "Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream." Ciência Rural 46, no. 4 (April 2016): 604–9. http://dx.doi.org/10.1590/0103-8478cr20150505.
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ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.
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GOFF, H. DOUGLAS, and VALERIE J. DAVIDSON. "Flow Characteristics and Holding Time Calculations of Ice Cream Mixes in HTST Holding Tubes." Journal of Food Protection 55, no. 1 (January 1, 1992): 34–37. http://dx.doi.org/10.4315/0362-028x-55.1.34.
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In order to determine the potential for development of laminar flow and consequential underholding in the holding tubes of HTST pasteurizers, a study on the relationship between ice cream mix viscosity and shear rate at 80°C has been conducted. Typical shear rates at the wall were calculated for HTST holding tubes of standard industry sizes and flow rates. Shear rates in the holding tube were found to vary from 50 to 180 s−1, depending on the conditions. Viscosity of ice cream mixes as a function of shear rate, stabilizer type, and stabilizer concentration were measured. Ice cream mix was found to be non-Newtonian and pseudoplastic. Viscosities ranged from 8.7 cP in an unstabilized mix at high shear rate (relative to the inside of the holding tube) to 103 cP for 0.25% carboxymethyl cellulose at low shear rate. Generalized Reynolds numbers inside the holding tubes varied from 100 to 1700, indicating a strong potential for the development of laminar flow. The apparent viscosities required to result in a minimum generalized Reynolds number of 2100 are very near to or less than the actual viscosities of stabilized ice cream mixes, and thus the potential for a laminar flow pattern within the holding tube needs to be addressed in determining holding tube lengths for a required holding time.