Youth’s Drink Consumption Habits for the Body Immunity

Kushargina, Rosyanne; Yunieswati, Wilda; Rizqiya, Fauza

doi:10.36590/jika.v3i3.166

Cited by 3 publications

(2 citation statements)

References 22 publications

(13 reference statements)

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“…In addition to adding to the sweet taste and enjoyment of the drinks consumed, boba also has good benefits for increasing endurance because it is made from tapioca flour, namely cassava. Boba contains iron, magnesium, manganese, and phosphorus (Kushargina, Yunieswati, & Rizqiya, 2021). Although boba helps boost the immune system, the scientific evidence that the content of boba is healthy for consumption is unavailable.…”

Section: Literature Reviewmentioning

confidence: 99%

Experimental Design Sensory Quality Boba Developed From Pumpkin

Juliana

Pramono²,

Yudistira³

et al. 2022

IJABIM

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In this day and age, boba topping is one of the most popular toppings for selling drinks, especially bubble tea. The boba itself was discovered in 1987 in Taiwan but has only recently become popular. Researchers want to make innovations from boba by adding pumpkin as the main ingredient of boba. Pumpkin has many benefits, so it is excellent and safe to use as a topping. In this study, researchers wanted to know about the original boba's color, taste, texture, and aroma, which would change if the essential pumpkin ingredient was added. This research is experimental. The researcher used an organoleptic test consisting of a hedonic test and a hedonic quality test to determine the panelists' preferences and good and bad impressions of the boba made. The researcher distributed the product to 20 trained panelists to be given an assessment. The results showed that the comparison of preferences between authentic boba and boba using pumpkin as the primary ingredient was not much different. The products made are still favored by the panelists. There are also some significant changes to the boba in color, taste, texture, and aroma.

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Section: Literature Reviewmentioning

confidence: 99%

Experimental Design Sensory Quality Boba Developed From Pumpkin

Juliana

Pramono²,

Yudistira³

et al. 2022

IJABIM

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“…The development of the population, especially the younger generation, is an opportunity for the beverage industry market (Tinambunan et al, 2020). In Indonesia, the drinks that are most in demand are boba and coffee drinks (Anugrah and Pratama, 2022;Baehaki et al, 2023;Kushargina et al, 2021;Veronica and Ilmi, 2020).…”

Section: Introductionmentioning

confidence: 99%

Young Generation Purchase Patterns of Boba and Coffee Drinks in Banyumas Regency, Indonesia

Fathurrohman,

Santosa,

Kharismasyah

2023

Malays. anim. husb. J.

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Changes in consumption patterns, especially in the millennial generation, are driving the emergence of contemporary drinks. Among the contemporary drinks that are currently popular among the younger generation are Boba and coffee drinks. The research aims to determine consumer characteristics and purchasing patterns of boba and coffee drinks in Banyumas Regency. The research method uses qualitative methods with descriptive analysis. Data were collected through a web-based method (G-Forms) with a total of 188 consumers as respondents. The research results show that consumer purchasing patterns are related to preferences for the type of drink, the number of transactions and the number of cups purchased per transaction, cup size preferences, and time of purchase.

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The Influence of Product Innovation on Competitive Advantage in the Beverage Business Tekun.id

Hamdani,

Ramdani

2023

Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022)

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This study discusses the Effect of Product Innovation on Competitive Advantage in Tekun.id Beverage Business. The researchers used a causal research design with a survey type of 58 respondents who were consumers Tekun.id. The data analysis technique used is a linear regression test using the SPSS version 25 application. Product Innovation has a positive and significant effect on Competitive Advantage. This research benefits from developing an applied theory that competitive advantages in the beverage industry are strongly influenced by competitive advantages. For further research, it is hoped that it can examine dependent variables that are not listed in this research model and can conduct even better research. This research has practical benefits for business actors to increase value by continuously developing product innovations to achieve competitive advantage. This research model is compiled based on gaps in previous studies and methods of collecting data from populations or samples that can be measured. The novelty in this study is the testing of how much influence Product Innovation has on Competitive Advantage and the selection of different research sites.

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Youth’s Drink Consumption Habits for the Body Immunity

Cited by 3 publications

References 22 publications

Experimental Design Sensory Quality Boba Developed From Pumpkin

Experimental Design Sensory Quality Boba Developed From Pumpkin

Young Generation Purchase Patterns of Boba and Coffee Drinks in Banyumas Regency, Indonesia

The Influence of Product Innovation on Competitive Advantage in the Beverage Business Tekun.id

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