The impact of COVID-19 on consumers' eating and purchasing habits of agricultural products in China: key determinants and policy implications

Background The study looks at a changed in consumer’s eating and purchasing habits during COVID-19 period. There are several modes of transmission but transmission through food as being speculated is one area that has not been confirmed through research. The study, therefore, looks at how speculations about COVID-19 spreading through food has affected consumers' eating and purchasing habits. This study through probit model analysed how consumers' eating and purchasing habits have been influenced. Results The result shows that age, gender and education have negatively influenced consumer’s eating and purchasing habits during the COVID-19 pandemic compared to pre-pandemic period. The preference for imported food items, preference for frozen food, been infected or knowing someone who has been infected by the virus, and been infected through agricultural source or knowing someone who has been infected by the COVID-19 through agricultural source have negatively affected consumers' eating and purchasing habits compared to pre-pandemic period. The result, however, suggests that consumers who trust in the cold-chain food systems ability to limit the spread of the COVID-19 still maintain a positive eating and purchasing habits. Conclusions The study provides evidence on the impact of COVID-19 on consumer’s eating and purchasing habits. Therefore, there is the need to institute proper sanitary measures, especially at cold-chain food systems to help curb the spread and also boost consumers’ confidence.

PENGEMBANGAN SISTEM PEMBELIAN DAN PEMBAYARAN FROZEN FOOD DI TOKO DAPUR AMIH MELALUI QR CODE

Toko Dapur Amih merupakan bisnis UMKM yang bergerak dibidang makanan frozen food dan menjual aneka jajanan. Toko Dapur Amih berlokasi di Jl. Raya Laswi No.655, Serangmekar, Kec. Ciparay, Kabupaten Bandung, Jawa Barat 40381. Penulis melakukan analisa mengenai sistem pembelian dan pembayaran. Masalah pada penelitian saat ini yaitu pihak pemiliknya belum mem-iliki sitem pembelian yang lebih modern. Tujuan dari penelitian ini adalah mengembangkan sistem pembelian dan pembayaran dimana customer dapat memesan secara praktis yaitu dengan menggunakan barcode atau QR code untuk menampilkan halaman menu makanan pada Toko Dapur Amih. Barcode atau QR code dinilai lebih efisien dan efektif dalam menginformasikan sesuatu kepada seseorang. Kita hanya cukup melakukan scan barcode kemudian untuk diarahkan pada halaman menu makanan yang telah disediakan oleh Toko Dapur Amih.

Peningkatan Manajemen Usaha Dan Diversifikasi Produk Usaha Rumahan Jajanan Tradisional Desa Bintoro, Kabupaten Demak

The focus of this PKM are efforts to improve business management and home industry production quality in Demak Regency. Partners are home industry business actors with various market snacks products. Based on the situation analysis, partners have problems in production aspects and business management. Problems in production are limited tools, partners use manually production. The problem in marketing is the limited marketing reach, the product is only sold in one traditional market. The problem in financial aspect are that partners do not have financial books and records so that profits or losses cannot be detected properly. The solutions offered for problems in the production aspect are Machine facilitation and workshops for Mixing Dough and Making Frozen Food Products. Solutions for marketing aspects, namely training and workshops on making product variations and packaging. Solutions for financial aspects include training in simple bookkeeping and business financial management. All of the target solutions offered have been fulfilled by the PKM team to partners. The benefits that partners get from this community service program include: (1) Increased turnover, (2) Improved Machine Use Skills, (3) Improved Partner Understanding and Skills in Doing Simple Bookkeeping and separating family and business finances and (4) Expanding Marketing Reach

Perancangan Self-Assessment ISO 22000:2018 pada PT X dengan Metode Baldrige Scoring

Era globalisasi menyebabkan perusahaan harus meningkatkan kemampuannya untuk bersaing. Penerapan standar merupakan salah satu cara untuk tetap meningkatkan kualitas serta memproduksi bahan pangan yang lebih bermutu. Standar yang tepat untuk diterapkan pada perusahaan yang bergerak di industri pangan adalah ISO 22000:2018. ISO 22000:2018 merupakan sebuah standar yang mengatur tentang sistem manajemen keamanan pangan. PT X merupakan perusahaan yang bergerak di industri pangan frozen food di Surabaya. Penelitian ini dilakukan dengan merancang pertanyaan self-assessment yang sesuai dengan klausa 4 hingga klausa 10 pada sistem manajemen keamanan pangan ISO 22000:2018. Pemenuhan dokumen yang berkaitan dengan sertifikasi ISO 22000:2018 diperlukan untuk melakukan audit internal melalui self-assessment dan dilanjutkan oleh audit eksternal oleh auditor dari pihak ketiga. Audit internal dilakukan dengan menggunakan metode self assessment dengan merancangkan pertanyaan. Pertanyaan tersebut didapatkan dari hasil identifikasi pada klausul. Kemudian penilaian dilakukan untuk setiap pertanyaan dengan metode baldrige scoring berdasarkan faktor dimensi proses yaitu pendekatan, penyebarluasan, pembelajaran, integrasi. Hasil penelitian ini akan membantu perusahaan selangkah lebih dekat dengan penerapan ISO dengan merencanakan butir-butir pertanyaan self-assessment yang sesuai dengan klausul 4 hingga klausul 10 pada ISO 22000:2018 dengan kategori penilaian menggunakan metode baldrige scoring.

Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing

One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method. Thawing rate roles a vital key in the quality and significantly increased by ohmic ([Formula: see text], the mean of ohmic group) in comparison with conventional thawing ([Formula: see text], the mean of conventional group) methods. Immersion ohmic thawing increased rate of thawing about 5 times. Parameters important in quality such as T-VBN, protein solubility, thawing evaporation loss, pH, thawing loss and press juice were measured. Group analyses showed significant difference between ohmic and conventional treatment in protein solubility, thawing evaporation and thawing loss (p < 0.05).