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Artykuły w czasopismach na temat „Frozen food”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Singh, Dilraj, and Harmanpreet Bhatia. "Fresh Vs Frozen Food: A Study On Consumption Patterns Of Millennials." PUSA Journal of Hospitality and Applied Sciences 9, no. 1 (2023): 12–20. http://dx.doi.org/10.48165/pjhas.2023.9.1.2.

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Background:Now days we get food in many forms such as fresh food, frozen foods, convenience food, packed foods etc. Frozen foods are made-up or partially made-up dishes which have been frozen to -20 degree C and which can be stored for at least 6 weeks and generally much longer in the freezer. Though fresh food is always the best option for human consumption, there must be a comparison made and reasons found for choosing frozen food over fresh in a fast-paced world. Objective: To understand the reasons behind the consumption patterns of millennial towards frozen food and to study the consumpti

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Omar, Nor Asiah, Aishath Lahath, Muhamad Azrin Nazri, and Siti Ngayesah Ab Hamid. "Impact of Extrinsic and Intrinsic Attributes on Consumer Attitude with Reference to Japanese Frozen Food in Malaysia." Proceedings of The International Halal Science and Technology Conference 15, no. 1 (2022): 1–13. http://dx.doi.org/10.31098/ihsatec.v15i1.588.

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Generally, frozen food businesses have experienced a huge demand for their products since the pandemic began as consumers were stocking up on frozen foods to reduce close contact with others. The popularity of international food including Japanese food among Muslims and non-Muslims are growing in Malaysia, developing a Japanese cuisine community. However, strong competition in the food industry especially in the frozen food market may not be easy for Japan-made frozen foods to achieve a competitive position in the Malaysian market. Hence, this study aims to investigate the role of intrinsic fa

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Hamilton, Hamish, George Cairns, and Siba Prosad Paul. "Frozen food dangers." British Journal of Nursing 27, no. 17 (2018): 974. http://dx.doi.org/10.12968/bjon.2018.27.17.974.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro

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Eka Larasati Amalia, Yoppy Yunhasnawa, and Anindya Refrina Rahmatanti. "Sistem Prediksi Penjualan Frozen Food dengan Metode Monte Carlo (Studi Kasus: Supermama Frozen Food)." Jurnal Buana Informatika 13, no. 02 (2022): 136–45. http://dx.doi.org/10.24002/jbi.v13i02.6496.

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Abstract. Frozen Food Sales Prediction System Case Study of Supermama Frozen Food Using the Monte Carlo Method. Frozen processed food is increasingly popular, so frozen food stores are getting easy to find. Supermama Frozen Food is a store that sells a variety of frozen foods. Not all frozen food stocks can get sold out before their expiration dates. This causes the store's profits to decrease. Therefore, a frozen food sales prediction system was necessarily made to help the store estimate its stock to minimise store losses. The research method used in predicting sales was the Monte Carlo meth

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Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.

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Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings –

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Omar, Nor Asiah, Aishath Lahath, Rifelly Dewi Astuti, Nurul Atasha Jamaludin, and Syed Shah Alam. "The Mediating Role of Attitude in the Relationship Between the Extrinsic and Intrinsic Attributes of Japanese Frozen Foods and Consumers’ Intention to Purchase Them: Evidence from Malaysia." South East Asian Journal of Management 17, no. 1 (2023): 98–129. http://dx.doi.org/10.21002/seam.v17i1.1312.

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Research Aims: To examine the intrinsic and extrinsic factors affecting consumers’ attitudes toward Japanese-made frozen foods and, hence, consumers’ purchasing behaviour. Design/Methodology/Approach: Consumers who were aware of Japanese-made frozen foods were the sample chosen. Convenience sampling plus a cross-sectional, self-administered online survey questionnaire collected data from 307 participants. Research Findings: Findings showed that brand reputation, halal label, convenience, and food quality were positively related to attitude towards Japanese frozen food, whereas health conscious

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Ismatul Hasanah, Indria Dwi Hapsari, and Imam Arifi. "Frozen Food Business Strategy Analysis “ UD. Fresh Frozen Food ” With 10 Types Of Innovation And Business Model Canvas." Jurnal Ekonomi 13, no. 04 (2024): 1195–203. https://doi.org/10.54209/ekonomi.v13i04.5732.

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Between 2022 and 2024, frozen businesses will experience a year-on-year increase in transactions. However, this is different from UD. fresh frozen foods, which will experience a decline between 2022 and 2024. Due to this trend, it is important for companies to develop new ideas. Finding the business model canvas that will be used after implementing ten types of innovation strategies, ten types of innovation strategies that have been implemented, and ten types of new innovation strategies is the aim of this research. This research uses descriptive methodology and qualitative research techniques

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Alkhafaji, Mahmud Abdullah Jasim. "THE EFFECT OF DEEP-FROZEN FOOD PRODUCT STORAGE ON THEIR QUALITY CHARACTERISTICS." PERIÓDICO TCHÊ QUÍMICA 21, no. 48 (2024): 116–25. https://doi.org/10.52571/ptq.v21.n48.2024_09_alkhafaji_pgs_116_125.pdf.

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Background: Many food stores in Baghdad city suffered from a lack of the application of good hygiene practices and food safety standards in food handling that should be done regarding frozen food storage. The implementation of these standards and practices will promote the quality and safety of frozen food products and keep foods safe for consumption. Aim: The objective of this study was to evaluate frozen food product samples collected randomly from different food stores in Baghdad. Methods: Twenty frozen food products were drawn randomly from food stores in Baghdad, and both sensorial and mi

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Alkhafaji, Mahmud Abdullah Jasim. "THE EFFECT OF DEEP-FROZEN FOOD PRODUCT STORAGE ON THEIR QUALITY CHARACTERISTICS." PERIÓDICO TCHÊ QUÍMICA 21, no. 48 (2025): 116–25. https://doi.org/10.52571/PTQ.v21.n48.2024_09_ALKHAFAJI_pgs_116_125.pdf.

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Background: Many food stores in Baghdad city suffered from a lack of the application of good hygiene practices and food safety standards in food handling that should be done regarding frozen food storage. The implementation of these standards and practices will promote the quality and safety of frozen food products and keep foods safe for consumption. Aim: The objective of this study was to evaluate frozen food product samples collected randomly from different food stores in Baghdad. Methods: Twenty frozen food products were drawn randomly from food stores in Baghdad, and both sensorial and mi

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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, et al. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.

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Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different a

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Prasetya, Didik Dwi, Siti Sendari, Muhammad Ashar, Moh Zainul Falah, Sujito Sujito, and Wahyu Tri Handoko. "Implementation of a Vacuum Sealer to Improve the Quality and Quantity of Neng Nana's UMKM." TRIDARMA: Pengabdian Kepada Masyarakat (PkM) 6, no. 1 (2023): 45–52. http://dx.doi.org/10.35335/abdimas.v6i1.4064.

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In this modern era, frozen food is increasingly popular for consumption by the public. Not only for personal consumption, but also for the needs of food businesses such as restaurants, cafes or catering. The need for frozen food is growing, especially as more people choose to store food for longer periods of time. However, when frozen food is stored improperly, it can cause the quality of the food to decrease and even affect the health of consumers. Therefore, food businesses need to consider the right way to store frozen food. UMKM Neng Nana is engaged in Frozen Food with several products of

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Siregar, Onan M., and Selwendri. "Development of frozen food Royal Food UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.

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Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a p

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14

Dennis, Kristine, Ken Liu, Young-Mi Go, and Dean Jones. "Impact of Food Processing on Concentrations of Metal-Binding Phytochelatins in Plant-Based Food." Current Developments in Nutrition 4, Supplement_2 (2020): 748. http://dx.doi.org/10.1093/cdn/nzaa052_017.

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Abstract Objectives Phytochelatins (PyCs), plant-derived metal-binding compounds, are widely found in plants and thought to impact absorption of metals. Our objective was to assess the impact of food processing on PyC concentrations in a set of commonly consumed plant foods in the U.S. population. Methods Plant food types were selected using USDA's Food Consumption data, purchased from local grocery stores, and selected to ensure a variety of processing levels including canned, frozen, and fresh. Carrot, corn, potato, spinach, tomato and pea samples were ground, extracted, and analyzed using a

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Ikhsanu, Ardi Putra Khoiril, Leonard Adrie Manafe, and Mohammad Ali Masyhuri. "Preferensi Konsumen dalam Membeli Produk Frozen Food." Jurnal Akuntansi Bisnis dan Ekonomi 9, no. 2 (2023): 3435–44. http://dx.doi.org/10.33197/jabe.vol9.iss2.2023.1122.

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Keputusan pelanggan terhadap pembelian suatu produk akan terus berganti setiap saat, dikarenakan hal tersebut penting bagi perusahaan demi memahami pelanggan terhadap suatu produknya guna memajukan bisnis yang dijalankan. Riset ini mempunyai beberapa tujuan, Pertama mengetahui faktor apa saja yang mempengaruhi keputusan pelanggan dalam memilih produk frozen food di Ardi Frozen Food. Kedua, mengetahui seberapa banyak faktor yang mempengaruhi keputusan pelanggan dalam pembelian produk frozen food. Ketiga, menguji penerapan faktor apa yang lebih berpengaruh besar terhadap preferensi konsumen. Pen

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Helen, Helen, and Renza Fahlevi. "Analisis SWOT dan Penerapan Strategi Katalog Produk Terhadap PT Martindo Fine Foods." Madani 3, no. 2 (2025): 269–76. https://doi.org/10.37253/madani.v3i2.10098.

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Perubahan dinamika masyarakat yang terus berkembang mempengaruhi gaya hidup dan pola konsumsi pangan, sehingga menciptakan pergeseran signifikan ke arah produk pangan beku atau frozen food. Kepraktisan dan kemudahan penyajian frozen food menjadi pilihan utama konsumen. Tren ini dimanfaatkan PT Martindo Fine Foods untuk meningkatkan penetrasi pasar. Sebagai pemimpin di Kota Batam dalam distribusi frozen food sejak 2011, PT Martindo Fine Foods telah membangun reputasi kuat dalam menyediakan produk berkualitas tinggi. Studi ini menyoroti pentingnya analisis menyeluruh terhadap faktor-faktor inter

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LI, YANYAN, JOHN P. SCHRADE, HAIYAN SU, and JOHN J. SPECCHIO. "Transportation of Perishable and Refrigerated Foods in Mylar Foil Bags and Insulated Containers: A Time-Temperature Study." Journal of Food Protection 77, no. 8 (2014): 1317–24. http://dx.doi.org/10.4315/0362-028x.jfp-13-422.

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Data are lacking on the temperature changes of food during transport without the use of refrigerated trucks. The purpose of this study was to evaluate the ability of several insulated and noninsulated containers with or without frozen gel packs to keep perishable and refrigerated foods within the temperature safe zone in relationship to duration of transport. The study was designed to duplicate the practices exhibited by customers purchasing perishable food products from a cash-and-carry business. Approximately 40 perishable food items were evaluated. Four types of containers were tested: a my

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Sinuraya, Junus, Makmur Tarigan, Wiwin Sry A B, and Orli Binta Tumanggor. "Pengembangan Usaha Industri Rumah Tangga Frozen Food Dapoer Mama Ana Di Kelurahan Gedung Johor Kecamatan Medan Johor Kota Medan Sumatera Utara." Jurnal Masyarakat Indonesia (Jumas) 2, no. 01 (2023): 26–33. http://dx.doi.org/10.54209/jumas.v2i01.36.

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Industri Rumah Tangga Frozen food Kecamatan Medan Johor merupakan home industri bergerak dalam bidang kuliner produksi frozen food. Persaingan dalam industri ini terus meningkat seiring dengan munculnya usaha lainnya di bidang Frozen Food. Dalam menghadapi persaingan yang sangat tinggi maka kelompok bisnis frozen food Kecamatan Medan Johor Kota Medan harus mampu mengembangkan strategi pemasaran, produksi frozen food berkualitas dan kemampuan tata kelola manajemen usahanya. Sejalan dengan persaingan yang semakin ketat dibidang bisnis frozen food, maka didapatkan beberapa permasalahan yang diala

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Kavit Anjaria, Mr. "An Empirical Study on the Attitude of Consumers Towards Frozen Food Products." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 05 (2025): 1–9. https://doi.org/10.55041/ijsrem48575.

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Abstract The rapid expansion of the frozen food industry is driven by evolving consumer lifestyles, urbanization, and the increasing demand for convenience. This study investigates consumer attitudes towards frozen food products, analysing key determinants such as quality perception, health concerns, convenience, pricing, and brand preference. The research employs statistical analysis to examine the relationship between demographic variables such as age, gender, and purchasing frequency and consumer preferences. The findings indicate that younger consumers constitute the primary market segment

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Roos, Yrjö H. "Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality." Foods 10, no. 2 (2021): 447. http://dx.doi.org/10.3390/foods10020447.

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Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical state and time-dependent properties of frozen materials at various storage temperatures. Transition of simple solutions, such as sucrose, can be used to describe vitrification and ice melting in freeze-concentrated materials. A maximally freeze-concentrated material often shows glass transition at Tg′.

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Rahmanto, D. E., and N. Nurhayati. "Handling of frozen food products and dry food simultaneously." IOP Conference Series: Earth and Environmental Science 1485, no. 1 (2025): 012003. https://doi.org/10.1088/1755-1315/1485/1/012003.

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Abstract Frozen food products generally have high water content and low temperatures below 0°C. Dry food products have low water content and normal temperatures. When shopping, frozen products and dry food products are often purchased and carried together. The contrasting characteristics of these two products may have an unfavorable impact on dry products. Therefore, it is necessary to research and study the possibilities that will happen to dry food products if they are placed close to frozen products. The research was carried out by measuring the temperature and humidity of the air in dry fo

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Fahimah, Mar'atul, and Nur Fikri Munfarida. "REVIEW PRODUK DAN CONTENT MARKETING PRODUK FROZEN FOOD DI APLIKASI TIKTOK." Jurnal Investasi 9, no. 1 (2023): 1–7. http://dx.doi.org/10.31943/investasi.v9i1.232.

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Makanan beku atau Frozen Food lebih diminati oleh masyarakat saat pandemi Covid-19 karena pembatasan untuk berinteraksi dan berkerumun keadaan ini menjadikan makanan beku atau Frozen Food sebagai pilihan yang paling praktis. Kelebihan Frozen Food yaitu kemudahan untuk proses memasak dan tahan lama. Permintaan frozen food terus mengalami peningkatan pada masa pandemi mencapai 51%. Tujuan dari penelitian ini untuk menganalisis faktor review produk dan content marketing pada frozen food di aplikasi TikTok. Jenis penelitian digunakan dalam penelitian ini adalah asosiatif. Penelitian ini menggunaka

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Fauziah. "Sistem Informasi pada Persediaan Barang Berbasis Web di Frozen Food." SATESI: Jurnal Sains Teknologi dan Sistem Informasi 2, no. 2 (2022): 177–81. http://dx.doi.org/10.54259/satesi.v2i2.1211.

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Frozen Food Store is a store engaged in the sale of processed frozen instant foods that are durable and easy to serve. Meat-based frozen food products currently vary widely in the market and are consumed quite a lot. Survey data conducted by the Ministry of Agriculture (2015) revealed a very rapid development in the consumption of processed meat at the national level. The average development of processed meat consumption annually is 10.28 percent. The results of another survey stated that the increase in consumption of sausages grew by an average of 4.46 percent per year. Frozen food products

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SUZUKI, Toru. "Water Behavior in Frozen Food." TRENDS IN THE SCIENCES 21, no. 2 (2016): 2_54–2_61. http://dx.doi.org/10.5363/tits.21.2_54.

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Suzuki, Toru. "Frozen food and home freezing." Journal for the Integrated Study of Dietary Habits 30, no. 4 (2020): 178–82. http://dx.doi.org/10.2740/jisdh.30.4_178.

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Saour, S., and S. C. L. Leong. "Frozen-Food-Related Hand Injuries." Annals of Plastic Surgery 57, no. 1 (2006): 18–19. http://dx.doi.org/10.1097/01.sap.0000205205.36855.43.

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Kissam, Allan D. "Acoustic thawing of frozen food." Journal of the Acoustical Society of America 77, no. 6 (1985): 2209. http://dx.doi.org/10.1121/1.391656.

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Kissam, Allan D. "Acoustic thawing of frozen food." Journal of the Acoustical Society of America 78, no. 2 (1985): 819. http://dx.doi.org/10.1121/1.392420.

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Geiges, O. "Microbial processes in frozen food." Advances in Space Research 18, no. 12 (1996): 109–18. http://dx.doi.org/10.1016/0273-1177(96)00006-3.

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Atik. "ANALISIS BISNIS DAN TREN KONSUMSI MASYARAKAT KABUPATEN BANGKALAN TERHADAP FROZEN FOOD PADA MASA PANDEMI COVID 19." AKUNTABILITAS: Jurnal Ilmiah Ilmu-Ilmu Ekonomi 14, no. 1 (2021): 52–68. http://dx.doi.org/10.35457/akuntabilitas.v14i1.1599.

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The shift in consumer behaviour and food fulfilment by people who initially shopped for fresh good food ingredients during the pandemic is predicted to require fast food with long durability, so this can be an opportunity for developing the food business in the future, especially in the development of the frozen food business. The purpose of this study is to explore the interests and consumption trends of the people of Bangkalan Regency towards frozen food and describe how frozen food business analysis can be developed by MSMEs and home-based culinary business actors during the Covid-19 pandem

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Sula, Atik Emilia, and Khy'sh Nusri Leapatra Chamalinda. "ANALISIS BISNIS DAN TREN KONSUMSI MASYARAKAT KABUPATEN BANGKALAN TERHADAP FROZEN FOOD PADA MASA PANDEMI COVID 19." AKUNTABILITAS: Jurnal Ilmiah Ilmu-Ilmu Ekonomi 13, no. 1 (2021): 52–68. http://dx.doi.org/10.35457/akuntabilitas.v13i1.1599.

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The shift in consumer behaviour and food fulfilment by people who initially shopped for fresh good food ingredients during the pandemic is predicted to require fast food with long durability, so this can be an opportunity for developing the food business in the future, especially in the development of the frozen food business. The purpose of this study is to explore the interests and consumption trends of the people of Bangkalan Regency towards frozen food and describe how frozen food business analysis can be developed by MSMEs and home-based culinary business actors during the Covid-19 pandem

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Sundari, Rina. "PREFERENSI KONSUMEN DALAM MEMBELI PRODUK MAKANAN BEKU / FROZEN FOOD DIKOTA PEKANBARU (STUDI KASUS COMEL FROZEN FOOD)." Jurnal Bisnis Kompetitif 2, no. 3 (2024): 203–9. http://dx.doi.org/10.35446/bisniskompetif.v2i3.1629.

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Frozen food (Makanan beku) adalah makanan yang diolah lalu dikemas ke dalam kemasan dengan keadaan setengah matang dan apabila di konsumsi harus melalui proses pengolahan kembali yaitu dengan cara memanaskan di penggorengan. Frozen Food merupakan suatu proses penyimpanan sebelum pengolahan. Frozen food atau makanan beku olahan merupakan hasil dari metode pengawetan makanan yang dilakukan dengan cara menurunkan suhu hingga titik beku, hal ini bertujuan untuk memperlambat proses pembusukkan dan mengawetkan makanan sampai berbulan-bulan tergantung jenis makanannya. Makanan beku juga didefenisikan

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Pascoato de Oliveira, Thaise, Giseli Cristina Pante, Natara Fávaro Tosoni, Maria Josiane Sereia, and Bogdan Demczuk Júnior. "Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt." Revista Brasileira de Pesquisa em Alimentos 6, no. 3 (2015): 23. http://dx.doi.org/10.14685/rebrapa.v6i3.3461.

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The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus t

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Sudrajat, Agung, Windu Gata, Eni Heni Hermaliani, Laela Kurniawati, and Frieyadie Frieyadie. "Implementasi Finite State Automata Pada Aplikasi Simulasi Vending Machine Frozen Food." Jurnal Sains Komputer dan Teknologi Informasi 4, no. 1 (2021): 66–71. http://dx.doi.org/10.33084/jsakti.v4i1.3020.

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Frozen food adalah produk makanan yang telah dikemas dan disimpan beku dalam freezer sehingga siap untuk dimasak dan dikonsumsi pada waktu tertentu. Kebiasaan masyarakat kota yang sibuk dengan pekerjaannya menjadikan olahan frozen food sering dijadikan alternatif makanan untuk keluarga di rumah. permasalahan yang ada di masyarakat adalah masyarakat ingin penyajiannya lebih cepat dan praktis serta bisa mendapatkan makanan tersebut dimana saja. Oleh sebab itu kami memberikan rekomendasi implementasi dibuat sebuah mesin otomatis yang bisa menjawab permasalahan tersebut yaitu dengan adanya vending

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Rahman, Odhy Febrianda, Gusti Haqiqiansyah, and Nurul Ovia Oktawati. "A ANALISIS KEPUASAN DAN MOTIVASI KONSUMEN TERHADAP PRODUK OLAHAN SEAFOOD DI TOKO KALISHA FROZEN FOOD KOTA SAMARINDA." Jurnal Pembangunan Perikanan dan Agribisnis 11, no. 2 (2024): 71–79. https://doi.org/10.30872/jppa.v11i2.289.

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Odhy Pebrianda Rahman, 2023. Analysis of Consumer Satisfaction and Motivation for Processed Seafood Products at Kalisha Frozen Food Store in Samarinda City (guided by Gusti Haqiqiansyah and Nurul Ovia Oktawati) This study focuses on analyzing consumer satisfaction and motivation, the purpose of this study is to analyze the level of consumer satisfaction in purchasing processed seafood products and find out consumer motivation to buy processed seafood products at Kalisha Frozen Food Store in Samarinda City. The data used consists of primary and secondary data. Primary data were collected from i

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Le Viet, Ngan, Huyen Trang Luu Thi, Xuan Huong Nguyen Thi, and Trang Vu Thi. "Research for stability of food products and functional foods." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 5, no. 2 (2022): 170–82. http://dx.doi.org/10.47866/2615-9252/vjfc.3913.

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The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20&deg;C &plusmn; 2&deg;C; humidity: 100% for frozen meat and temperature: 4&deg;C &plusmn; 2&deg;C; humidity: &gt; 80% for yogurt. The accelerated aging method is applied to functional foods in conditions: 35 &plusmn; 2&deg;C, 45 &plusmn; 2&deg;C, 55 &plusmn; 2&deg;C, and humidity: 70 &plusmn; 5% in para

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MAGDOVITZ, BRITTANY F., SANJAY GUMMALLA, HARSHAVARDHAN THIPPAREDDI, and MARK A. HARRISON. "Evaluating Environmental Monitoring Protocols for Listeria spp. and Listeria monocytogenes in Frozen Food Manufacturing Facilities." Journal of Food Protection 83, no. 1 (2019): 172–87. http://dx.doi.org/10.4315/0362-028x.jfp-19-190.

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ABSTRACT Food processors face serious challenges due to Listeria monocytogenes contamination. Environmental monitoring is used to control L. monocytogenes from the processing environment. Although frozen foods do not support the growth of L. monocytogenes, the moist and cold conditions in frozen food production environments are favorable for growth of L. monocytogenes. The purpose of the study was to determine the current state of awareness and practices applied across a variety of frozen food facilities related to environmental monitoring for Listeria. A survey tool was created to elicit info

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Andini Nur Paujiah, Raihani Salsabila, Santi Pertiwi Hari Sandi, and Dwi Epty Hidayaty. "Sales Fluctuations to Maintain Profits at Alif Frozen Food Stores." Indonesian Journal of Interdisciplinary Research in Science and Technology 1, no. 4 (2023): 263–74. http://dx.doi.org/10.55927/marcopolo.v1i4.4370.

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Industrial visits to Alif Frozen Food stores were carried out to compare fluctuations in sales before the covid 19 pandemic and during the covid 19 pandemic and what strategies were used by the Alif Frozen Food store to continue to maintain profits with descriptive methods in the form of observations and interviews with store owners. The COVID-19 pandemic has had a significant impact on various business sectors, including Micro, Small and Medium Enterprises (UMKM) such as Alif Frozen Food Stores. Fluctuations in sales of frozen food at the Alif Frozen Food Store experienced a slight increase d

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Nurhalima Nurhalima, Megawati Megawati, and Akmal Abdullah. "Pengaruh Strategi Harga Dan Promosi Terhadap Minat Beli Konsumen Pada Produk Frozen Food (Studi Pada Akun Tiktok @Dakonfrozenfood)." Jurnal Manajemen Bisnis Digital Terkini 1, no. 3 (2024): 55–70. http://dx.doi.org/10.61132/jumbidter.v1i3.137.

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Nowadays, many people choose to eat instant or fast food including frozen food. Dakon Frozen Food is one of the The most complete Frozen Food shop in the Sleman area, Yogyakarta Province. Objective This study is to determine the effect of price and promotion strategies on consumer buying interest in frozen food products offered by Dakon Frozen Food. on consumer buying interest in frozen food products offered by Dakon Frozen Food. by Dakon Frozen Food. The type of data used in this study is quantitative data obtained from distributing questionnaires with 30 respondents. respondents, analyzed us

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Kyntani, Aulia, Rahmawaty A. Nadja, Mahyuddin, Sitti Bulkis, Rasyidah Bakri, and Muhammad Thamrin. "Faktor Faktor yang Mempengaruhi Perilaku Konsumen terhadap Keputusan Pembelian Produk Frozen Food selama Masa Pandemi COVID-19 di Kota Makassar." COMSERVA Indonesian Jurnal of Community Services and Development 1, no. 10 (2022): 835–49. http://dx.doi.org/10.36418/comserva.v1i10.168.

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Persediaan bahan pangan ditingkat rumah tangga mulai bergeser dari semua menggunakan bahan pangan segar beralih sebagian menjadi pangan beku. Perubahan tersebut disebabkan oleh perubahan gaya hidup. Selain itu kondisi pandemi saat ini juga menjadi salah satu alasan masyarakat mengkonsumsi frozen food. Tujuan kajian ini guna melihat tahapan pengambilan keputusan pembelian produk frozen food pada konsumen di Kota Makassar. serta mengetahui faktor yang mempengaruhinya dan juga melihat sejauh mana tingkat kepuasan pelanggan atas produk frozen food di Kota Makassar. Analisis yang dipakai pada kajia

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Kyntani, Aulia, Rahmawaty A. Nadja, Mahyuddin, Sitti Bulkis, Rasyidah Bakri, and Muhammad Thamrin. "Faktor Faktor yang Mempengaruhi Perilaku Konsumen terhadap Keputusan Pembelian Produk Frozen Food selama Masa Pandemi COVID-19 di Kota Makassar." COMSERVA Indonesian Jurnal of Community Services and Development 1, no. 10 (2022): 835–49. http://dx.doi.org/10.59141/comserva.v1i10.168.

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Persediaan bahan pangan ditingkat rumah tangga mulai bergeser dari semua menggunakan bahan pangan segar beralih sebagian menjadi pangan beku. Perubahan tersebut disebabkan oleh perubahan gaya hidup. Selain itu kondisi pandemi saat ini juga menjadi salah satu alasan masyarakat mengkonsumsi frozen food. Tujuan kajian ini guna melihat tahapan pengambilan keputusan pembelian produk frozen food pada konsumen di Kota Makassar. serta mengetahui faktor yang mempengaruhinya dan juga melihat sejauh mana tingkat kepuasan pelanggan atas produk frozen food di Kota Makassar. Analisis yang dipakai pada kajia

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Rivaldi Pranata and Rahmayati Rahmayati. "Analisis Faktor - Faktor Yang Mempengaruhi Preferensi Konsumen Dalam Pembelian Produk Frozen Food (Studi Kasus Pelanggan “Nadelia Frozen” Patumbak Medan)." Journal of Islamic Economics and Finance 1, no. 3 (2023): 89–107. http://dx.doi.org/10.59841/jureksi.v1i3.232.

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Frozen food is food that is processed and then packaged in half-cooked packaging and when consumed must go through a re-processing process, namely by heating it in a frying pan. Frozen Food is a storage process before processing. Frozen food or processed frozen food is the result of a food preservation method which is carried out by lowering the temperature to freezing point, this aims to slow down the spoilage process and preserve the food for months depending on the type of food. Frozen food is also defined as food that is frozen with the aim of preserving the food until it is ready to be ea

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Ganbold, Munkhbayasgalan, Urandelger Gantulga, and Enkhjin Uyanga. "FACTORS INFLUENCING CONSUMERS’ INTENTIONS TO PURCHASE FROZEN FOODS." Zeszyty Naukowe Wyższej Szkoły Humanitas Zarządzanie 25, no. 4 (2024): 35–53. https://doi.org/10.5604/01.3001.0054.9659.

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This research aims to determine the factors that affect consumers’ intentions to buy frozen food. A survey questionnaire and a research model were developed in this study based on a theoretical review and previous studies, and hypotheses were proposed. Quantitative research methodology was used to measure consumers’ purchase intentions for frozen food by conducting an online survey of 396 consumers. The collected data were further analyzed by SPSS software. As a result of the research, it was found that brand reputation, price perception, social media influencers, convenience, product quality,

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Firmansyah, Rizky, Ahmad Mubarok, and M. Tsani Ashrofazami. "Cara Kerja dan Fungsi Kondensor Sebagai Pelepas Panas Pada Gas Refrigran Di PT. Phalosari Unggul Jaya." Elconika: Jurnal Teknik Elektro 3, no. 1 (2024): 1–7. https://doi.org/10.33752/elconika.v3i1.8261.

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In our daily lives, we certainly cannot be separated from frozen processed foods that we usually find in supermarkets or other frozen food stores. There are many frozen processed foods that we can find on the market, one example is frozen chicken, frozen duck, frozen sausage and so on. PT. Phalosari Unggul Jaya is a company that focuses on the field of chicken, duck cutting and providing frozen processed or ingredients made from chicken. To meet the needs of frozen food in the community, PT. Phalosari Unggul Jaya now utilizes Air Blast Freezer technology or what is commonly called ABF, Air Bla

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Lestari, Puji, and Farida Rachmawati. "Pengaruh Media Sosial terhadap Konsumsi Frozen Food di Masa Pandemi COVID-19." Amerta Nutrition 7, no. 3 (2023): 377–83. http://dx.doi.org/10.20473/amnt.v7i3.2023.377-383.

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Latar Belakang: Pandemi COVID-19 memberikan dampak besar pada kehidupan masyarakat di Indonesia. Adanya Pemberlakuan Pembatasan Kegiatan Masyarakat (PPKM) menyebabkan kegiatan masyarakat berbasis daring (dalam jaringan). Hal tersebut berdampak pada penggunaan media sosial sebagai media komunikasi dan informasi setiap individu. Paparan media sosial ini juga akan berefek pada perubahan perilaku masyarakat salah satunya adalah perilaku konsumsi. Guna memenuhi kebutuhan konsumsi selama pandemi, frozen food menjadi pilihan alternatif yang mana lebih praktis, dan higienis. Tujuan: Penelitian ini ber

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Endah, Agustin, and Indah Handaruwati. "Pengaruh Pengetahuan, Motivasi Dan Kepercayaan Konsumen Terhadap Pembelian Produk Frozen Food Homemade." Business Innovation and Entrepreneurship Journal 4, no. 1 (2022): 12–17. http://dx.doi.org/10.35899/biej.v4i1.354.

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Abstract -- The COVID-19 pandemic has had an impact on all areas of business. Some product demand decreased, but frozen food product demand actually experienced a significant increase. There are many factors that cause consumers to choose frozen food products as a consumption choice during a pandemic. This study aims to provide empirical evidence of the influence of factors of product knowledge, motivation and consumer confidence on purchasing decisions of Frozen Food products. The sample in this study was 100 people who were selected based on the purposive sampling method. The results of this

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Witriyanti, Siska Nur, M. Mudhofar, Irfan Pandu Wijanarko, et al. "Pendampingan Implementasi Media Belanja Online Aplikasi GoBiz pada Usaha Naisha Frozen Food." Jurnal Pengabdian Masyarakat dan aplikasi Teknologi (Adipati) 2, no. 1 (2023): 21–27. http://dx.doi.org/10.31284/j.adipati.2023.v2i1.3849.

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Kegiatan pengabdian ini dilaksanakan untuk mengembangkan pemasaran pada usaha Naisha Frozen Food dengan mengimplementasikan aplikasi GoBiz untuk meningkatkan pendapatan penjualan produk Naisha Frozen Food. Tujuan yang diharapkan pada pengabdian ini adalah memasarkan produk yang dijual oleh Naisha Frozen Food agar lebih mudah dijangkau oleh konsumen. Selain itu, pemasaran awal yang dilakukan secara online melalui whatsapp sangat kurang efektif, dimana pemasaran dilakukan menggunakan cara konvensial dan belum menggunakan media digital. Metode pelaksanaan pada kegiatan pengabdian ini menggunakan

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Wasik, Zainul, Sri Gunawan, and Tanti Handriana. "Post - Pandemic Crisis Consumption Practices to Frozen Food Products in Indonesia." Revista de Gestão Social e Ambiental 18, no. 10 (2024): e08316. http://dx.doi.org/10.24857/rgsa.v18n10-121.

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Purpose: The objective of this study are to describe the pattern of consumption of frozen food participants from time to time (before, during, and after the pandemic) and to explore reasons participants consume frozen food from time to time (before and after when pandemic) and to predict the pattern of consumption of frozen food post-pandemic based on condition actual practice consumption participants. Theoritical Reference: Product trends frozen experienced enhancement during the covid pandemic; however, conditions were assumed to be different when situation post-pandemic. In its most recent

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Asizah, Nur, Ernawati Ernawati, Tajuddin Tajuddin, et al. "Pelatihan Manajemen Produksi dan Pemasaran Usaha Pangan Beku Bagi Calon Entrepreneur Muda." Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat 7, no. 2 (2022): 106–15. http://dx.doi.org/10.36312/linov.v7i2.691.

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Tujuan kegiatan pengabdian masyarakat yaitu meningkatnya pemahaman dan minat calon entrepreneur muda atas produksi dan pemasaran usaha pangan beku. Peserta pelatihan terdiri dari 15 lulusan perguruan tinggi/mahasiswa tahap akhir di Kota Kendari. Metode pelaksanaan melalui pelatihan dan sosialisasi. Kegiatan pengabdian dilaksanakan dari aspek produksi dan pemasaran. Kegiatan produksi berupa pelatihan pembuatan frozen food yang terdiri dari bakso daging, bakso tahu, gorengan, dan roti. Instrumen evaluasi kegiatan menggunakan observasi dan kuisioner pre-post kegiatan. Observasi dilakukan untuk me

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Rahman, Nihaal, Kazue Ishitsuka, Aurélie Piedvache, Hisako Tanaka, Nobuko Murayama, and Naho Morisaki. "Convenience Food Options and Adequacy of Nutrient Intake among School Children during the COVID-19 Pandemic." Nutrients 14, no. 3 (2022): 630. http://dx.doi.org/10.3390/nu14030630.

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The COVID-19 pandemic has caused changes in the family food environment, resulting in more families relying on convenience food options. This study aimed to investigate diet quality by convenience food options (namely instant, frozen, and take-out foods) among Japanese school children during the COVID-19 pandemic. We examined the relationship between the frequency of consumption of convenience food options and nutritional status of the school children. The participants (671 children, 10–14 years old) were chosen to form a nationally representative sample of the Japanese population. Using quest

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