PEMBINAAN IBU RUMAH TANGGA MELALUI JUAL BELI SECARA E-COMMERCE DI PERUMAHAN CITRA LAGUNA

Community Service (PKM) aims to foster housewives in Citra Laguna Housing, Batam. More than 50 percent of the housewives in this housing simply carry out the profession as a housewife without any other activities. Meanwhile, complaints about the inadequacy of household needs are very high. They want extra money to make ends meet. Through this PKM, the implementation method forms direct training and practice on making homemade ice cream products and selling them online or e-commerce. Implementation is carried out twice per meeting. First, fostering participants and practice on how to make ice cream, which was represented by 15 participants. Second, teach and practice buying and selling online through internet media such as through Facebook, Instagram, and others (e-commerce which is familiar among housewives). The results during the two meetings are as follows: 1. Housewives mastered how to make ice cream products with satisfactory results. 2. Housewives know how to download images of products they want to sell in common marketing languages.

Heritage’s: MOOving Forward

The first Heritage’s Dairy Store opened in Westville New Jersey on October 10, 1957. The chain of convenient stores is known for their quality lunchmeats, fresh coffee, and their own brand of milk and ice cream. The company wholesales candy, tobacco, and groceries from its Heritage’s Wholesale Company, which supplies more than 75% of products sold in its 33+ locations. Additionally, Heritage’s now offers customizable food options throughout the day. As the business transitions to the next generation, the leadership has noticed changes within their markets, new trends within the industry, and several marketing related challenges. Following marketing research, Heritage’s found the majority of their consumers were over the age of 50. Research also showed many respondents under 25 were unaware of the company. Additionally, many within the 20–39 age bracket who had heard of the company still did not have a clear understanding of the product offerings or overall brand. Heritage’s is faced with maintaining their current consumer base while simultaneously attracting the younger demographic. Additionally, major changes in technology, store design, marketing, and branding would come at a significant cost. Lastly, the management of Heritage’s seeks to honor their company history while looking toward the future.

Fethiye Bölgesinde Açıkta Satılan Tüketime Hazır Bazı Gıdalarda Koliform Bakteri Sayısının Belirlenmesi

Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group are Escherichia coli. The presence of E. coli or fecal coliform bacteria in any sample is an indication that the necessary hygienic measures are not taken during production, storage, and sale. That means the sample is directly or indirectly contaminated with faeces, and/or other intestinal pathogens may also exist. In this study, raw milk, freshly squeezed fruit juices, unpackaged ice cream, shaved ice, and ice-cold samples were purchased from the famous touristic destination Fethiye and analyzed for coliform bacteria. For this purpose, the samples were purchased from local marketplaces, buffets, cafes, patisseries, restaurants, and roadsides at Fethiye. In total 60 samples were analyzed using Violet Red Bile (VRB) Agar. The results of coliform bacteria ranged

A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world. The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability. Banana frozen yoghurt was produced with vanilla and chocolate flavors. The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.

Youth’s Drink Consumption Habits for the Body Immunity

Covid-19 pandemic that is happening in Indonesia and throughout the world has caused changes in people’s eating habits. Food and beverages which can increase immunity become the main focus for the community during this pandemic. This study aimed to analyze the drinking habits on the immunity of SMA Muhammadiyah 25 Pamulang students. This study used a cross-sectional design. There were 78 subjects at the age of 16-17 years old who are 12th grade of SMA Muhammadiyah 25 Pamulang. Drinking habits were collected into 11 beverages types and divided into three categories (1: tea, coffee, and boba drinks; 2: fresh milk, powdered milk, sweetened condensed milk, ice cream containing milk, and yogurt; 3: date juice, honey, and traditional herbal medicine). Data were analyzed descriptively by applying the univariate test method. The results show that 66,67% of subjects consumed boba drinks more often. 32,05% of subjects always consumed coffee, and the last 39,74% of subjects rarely consumed tea. Furthermore, there are 62,82% of subjects more often consume ice cream, 25,64% of subjects constantly consume powdered milk, and 47,44% of subjects rarely consume fresh milk. Hereafter, there are 64,10% of subjects who always consume date juice. subjects often consume honey (47,44%) as well as traditional herbal medicine (46,15%). Subjects drink various beverages such as tea, milk, and their processed products, date juice, honey, and traditional herbal medicine to increase their immunity due to nutrient and antioxidant contents, to protect themselves from virus infection, including Covid-19.