• 한국식품저장유통학회지
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• 제18권1호
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• pp.46-52
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• 2011

산머루과즙으로 새로운 산형음료 개발을 위해 tea fungus로부터 분리한 G. hansenii TF-2 균을 이용하여 발효하였다. 과즙배지는 11~17%(v/v)의 산머루과즙에 초기 당도를 $10^{\circ}Brix$로 조정하였다. G. hansenii TF-2에 의한 발효는 과즙 배지에 활성화시킨 seed gel의 5%(w/v)를 첨가하여 $29{\pm}1^{\circ}C$에서 15일 동안 배양하였다. 발효동안 발효 액 표면에 막을 생성시키고 산(acids)을 생성하였다. 산머루과즙 발효액의 유기산은 succinic acid와 malic acid가 acetic acid 보다 우위를 차지하였으며, 발효 15일째 측정에 의하면 WGB의 succinic acid는 WGB11이 49.6 ppm, WGB17은 77.4 ppm이 검출되었다. 배양기간 동안 WGB의 유리당은 fructose, glucose, sucrose가 확인되었으며, 발효 15일째에는 fructose 만이 1063.6~1082.5 mg/mL 검출되었다. 발효음료의 음용시 식중독 유발균에 대해 WGB17이 34.46~88.00%의 저해율을 나타내었으며 그람 양성균보다는 음성균에서 더 효과적인 것으로 나타났다.

• 한국식품저장유통학회지
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• 제20권4호
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• pp.502-509
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• 2013

본 연구는 손바닥 선인장의 줄기를 이용한 겔상의 음료를 개발하고자 선인장 줄기의 추출특성을 모니터링 하였으며, 그 줄기 추출물을 이용하여 음료를 제조하고 그 음료의 관능적 품질을 반응표면분석에 의해 비교 조사하였다. 손바닥 선인장 추출조건을 설정하기 위한 실험에서 수율에 대한 회귀식의 $R^2$(결정계수)는 0.95로서 유의수준 1%이내에서 유의성이 인정되었으며, 추출온도 $93.02^{\circ}C$, 추출시간 123 min 및 시료에 대한 물의 비율 22.57 mL/g에서 최대의 수율을 타내었다. 최적 조건으로 추출한 선인장 추출물과 xanthan gum, 당 및 감식초를 혼합하여 중심합성 실험계획에 따라 음료를 제조해 본 결과, 관능적 색상은 xanthan gum 함량이 0.38%, 당 함량이 7.91% 및 감식초 함량이 0.76%일 때, 관능적 향은 xanthan gum 함량이 0.30%, 당 함량이 7.06% 및 감식초 함량이 1.26%일 때, 관능적 맛은 xanthan gum 함량이 0.22%, 당 함량이 10.36% 및 감식초 함량이 0.90%일 때 각각 가장 높은 관능평점을 나타내었다. 그리고 전반적인 기호도는 xanthan gum 함량이 0.35%, 당함량이 10.83% 및 감식초 함량이 1.21%일 때 가장 높은 관능평점 3.92를 나타내었다. 손바닥 선인장 음료는 당산미가 조화를 이루는 겔상이 선호되었다.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.844-852
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• 2011

본 연구는 누에, 상심자, 상엽, 상지, 산약 및 차가버섯을 편리하게 음용할 수 있도록 제품을 개발하기 위하여 혼합 추출물의 성분과 기능성을 분석한 후 음료를 제조하여 음료의 성분 분석, 기능성 평가 및 동물실험을 수행하였다. 혼합 추출물의 일반성분 분석 결과 조단백질 0.31%, 조지방 0.38%, 탄수화물 0.42% 및 조회분 0.19%이었다. 유리당은 fructose 0.067 g/100 mL, glucose 0.047 g/100 mL이었고 DNJ는 161.02 mg/gdw을 함유하고 있었으며 항산화성을 검토한 결과 모든 항목에서 우수한 결과를 나타내었다. 또한 ${\alpha}$-glucosidase 저해활성도 우수하였다. 혼합 추출물을 이용하여 제조한 음료의 일반성분을 분석한 결과 조단백질 0.42%, 조지방 0.31 및 탄수화물 9.9%로 나타났다. 음료의 유리당 함량 분석 결과 fructose와 glucose가 증가하였다. 음료의 기능성을 평가한 결과 total polyphenol 함량은 71.93%이었고 전자공여능은 농도 5%에서 가장 높았으며 TBARS를 실험한 결과 특히 $KO_2$에 대한 억제능이 높은 것으로 나타났다. Streptozotocin으로 당뇨를 유발한 후 5주간 음료를 공급하여 혈당의 변화를 측정한 결과 실험 기간 중 정상군(A)은 혈당변화가 거의 없었으며, 당뇨 대조군(B)은 2주째부터 5주차까지 비슷하게 경향의 높은 혈당치를 나타내었다. 음료 경구 투여군(C)에서는 2주차부터 당뇨 대조군(B)에 비해 낮은 혈당치를 나타내었다. 음료 자유급여군(D)은 2주차부터 혈당치가 완만하게 떨어져 5주차에서는 당뇨 유발시험물질 투여군 중 가장 낮은 혈당치를 나타내는 경향을 보였다.

• The Journal of Asian Finance, Economics and Business
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• 제7권12호
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• pp.739-748
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• 2020

The study aims to estimate the effect of current ratio (CR), current liability to inventory (CLI), total asset turnover (TAT), net profit margin (NPM), sales growth (SG), and company size (FS) on profit growth (PG). The research population was 18 companies in the Food and Beverage (F&B) sector listed on the Indonesia Stock Exchange (IDX) from 2014-2018. The data estimation method uses the common effect panel data regression model. The empirical findings show that the CR and CLI ratios have a negative effect on PG, while the TAT, NPM, and SG ratios have a positive effect. Company size is a factor that does not affect the growth of company profits. The results of the study imply that an increase in company profits can be achieved if the company operates efficiently and with low liquidity to encourage higher sales growth. The limitations of the research are as follows: first, this research considers only one type of industry, hence the results of this study would not be the same if applied to another type of industry. Second, the author observes profit growth by using the company's financial ratios and size and ignores other factors that may affect profit growth, for example, the number of employees, total net sales, and market capitalization.

• 한국ITS학회 논문지
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• 제10권1호
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• pp.91-99
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• 2011

RFID는 기존 물류방식의 변화를 가능케 하는 중요한 정보기술이다. 본 연구는 물류활동의 효율성 제고를 도모하기 위한 목적으로 국내 식 음료업체를 대상으로 RFID 도입의사 결정모형을 개발하였다. 167개 국내 식 음료업체를 대상으로 기업 일반현황 및 RFID 도입에 따른 SCM 부문별 기대효과를 분석한 결과 RFID 도입에 따른 SCM 부문별 효율성 향상에 대한 기대효과에 대해 대체적으로 긍정적으로 응답하였다. RFID 도입의사 결정모형 도출결과 RFID 도입의사에 주요한 영향을 미치는 영향요인은 "직원수", "RFID 도입비용"이 도출되었다.

• 유통과학연구
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• 제17권3호
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• pp.31-39
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• 2019

Purpose - This study aims to investigate and analyze the factors that affect women's work productivity based on ethnic in the food and beverage industry. Also, it is also to determine whether there are differences in the productivity of female workers based on these ethnic groups. Research design, data, and Methodology - The approach of this research is quantitative by using multiple linear regression analysis and analysis of different tests using SPSS and tested on 114 samples of female workers in various small-scale, medium-sized food and beverage industry categories and large in Makassar City, Indonesia. Determination of samples based on proportional stratified sampling. Industry sampling criteria based on some workers, assets and wealth. Results and Conclusions - The results of this study state that health, years of service, work ethic, age, wages, and work environment have a significant effect on work productivity. While the level of education, the number of dependents does not have a considerable impact, the fact that there is a difference in the productivity index of female workers in a significant sector is compared to small and medium scale enterprises, including the variables of government policies related to pension insurance, work accident insurance and health insurance.

• 한국실내디자인학회논문집
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• 제21권5호
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• pp.298-307
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• 2012

Contemporary design of food and beverage(F&B) space reflects various needs, not only of eating, but also environmental ones. As a way of meeting this conceptual change and the various needs of contemporary consumers, kitsch expression is often utilized actively. Thus, this study intends to analyze the design characteristics and methods of kitsch expression found in contemporary F&B space and their correlations with sensitivity factors, focusing on relevant cases. Specifically, it examined the definition, origin, and changes of kitsch, and identified the sensitive role of kitsch in interior space. Next, it classified the kitsch characteristics and design methods found in interior design, finally analyzing the characteristics of kitsch expressions in contemporary F&B space by sensitivity factors and their correlations with design methods. As a consequence, it was found that the attempts in contemporary F&B space design to differentiate space through active introduction of various kitsch expressions were fulfilling the sensitive needs of changing consumers by providing new cultural experiences. That is, such attempts are considered to have improved the satisfaction of consumers who value sensitivity, by means of wide exchange of sensitivity between designers and consumers. To raise the sensitive satisfaction of consumers more in future, it is necessary to further continuous and in-depth research on the correlation between kitsch expressions and sensitivity factors in interior design.

• 한국항공운항학회지
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• 제27권1호
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• pp.69-80
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• 2019

The purpose of this study is to investigate factors that affect menu navigation time and consumer trust in food and beverage(F&B) restaurants to analyze the menu's effect on impulse buying behavior. Based on the results of the analysis, this paper derives theoretical and practical implications to improve the growth and development of F&B restaurants located in airports. According to empirical analysis, it was proven menu browsing time has been found to strongly influence passengers' impulsive order behavior. A passenger with a strong "consumption ability" navigates the menu for a longer period, which increases the likelihood of impulsive purchases. Service appeal also has a significant influence on menu navigation time. Third-party certification did not appear to help build passenger confidence, thus yielding contradictory results compared to previous studies. Word of mouth had the strongest influence on trust formation. Finally, when passengers were satisfied with the menu items of F&B restaurants they had previously ordered, they tended to believe that the menu items they had not tried would also be good. In sum, impulsive menu orders have a direct impact on the profitability of F&B restaurants.

• The Journal of Asian Finance, Economics and Business
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• 제9권9호
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• pp.291-298
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• 2022

The most crucial elements of SME growth and development are performance and innovation. In actuality, SMEs find it challenging to enhance their performance and innovation due to limited access to resources. Collaboration with other SMEs in the form of local communities can be an alternative solution to gaining access to external resources. Unfortunately, not many studies have explored the role of the local SME community in the development of innovation and performance of SMEs. This study tries to fill this gap by examining the role of local communities in expanding SMEs' access to resources, in their efforts to improve innovation and performance. Data was collected using an online questionnaire distributed to food and beverage SMEs in Malang Regency. As many as 150 questionnaires were received and considered valid for statistical data analysis using the WarpPLS program. The results show that the SME community plays an important role in improving the innovation and performance of food and beverage SMEs. It is also found that innovation can be a good mediator of community relations with the performance of SMEs. Furthermore, it is also confirmed that the SME community moderates the relationship between innovation and the performance of food and beverage SMEs.

• 한국프랜차이즈경영연구
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• 제14권4호
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• pp.1-16
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• 2023

Purpose: Previous studies show that perceived CSR motives have a significant impact on company evaluations. However, consumer responses to CSR motives vary depending on CSR motives. From this perspective, this study investigates the impact of CSR motives on consumers' responses in the context of food and beverage franchise companies using a scenario. Research design, data, and methodology: For achieving the purposes of the study, an example of a domestic food and beverage franchise company actively carrying out CSR activities was presented. Data was collected from 304 respondents aged 20 or older who were aware of CSR activities. The respondents answered the questionnaire after reading the scenario. The data was analyzed with SPSS 28.0 and SmartPLS 4.0 program. Result: Values-driven motive and strategic motive influence authenticity, while stakeholder-driven motive and egoistic motive did not influence authenticity. Values-driven motive influences on attitude, while stakeholder-driven motive, strategic motive and egoistic motive didn't. Lastly, authenticity influences attitude. Conclusions: Companies need to be aware that consumers may infer different motives for their CSR activities, and pay close attention to consumers' perceived motives from the planning stage of CSR activities. In particular, companies should focus on the values-driven motive and the strategic motive when planning CSR activities.