Quality, Price, and Competition Strategy Effects on Performance of Soft Drink Enterprises in Rwanda

Amidst market performance challenges of declining customer numbers and sales for some soft drinks enterprises in Rwanda, that has caused a big concern for academics and professionals, the study set to empirically investigate the effect of quality, price and competition strategies on sales and customer retention performance for these enterprises. The study was quantitative and cross-sectional where researchers obtained data at a single point in time on more than one case. A sample size of 118 marketing managers was taken from these enterprises in the central districts of Kigali that produce carbonated drinks, mineral water and juice. Due to corona virus pandemic, virtual means of data collection were used through telephone-based questionnaire survey. Despite the positive and significant relationship between quality and price strategies with market performance, ( =0.500, t=1.09, p<0.01) for quality, ( =0.23, t=3.05, p<0.01) for price, results for competition strategies ( =0.23, t=3.05, p=0.281), show nonsignificant relationship with market performance in the studied context. This finding manifests a big gap in managing competition and therefore advise these enterprises to revisit their competition management decisions and make investment in those positioning alternatives that impact on consumer perceptions.

Analisis Kadar Zat Pewarna Tartrazin pada Minuman Ringan Berkarbonasi Khas Pekalongan dengan Metode High Performance Liquid Chromatography (HPLC)

Tartrazine is a coloring agent which is a mixture of phenolic compounds, polycyclic hydrocarbons, and heterocyclics. Because it dissolves easily in water, tartrazine is commonly used as a coloring agent in beverages. The addition of tartrazine in the drink aims to give it a more attractive color, namely lemon yellow. The purpose of this study was to analyze the tartrazine content in carbonated drinks and to determine whether the tartrazine content in the sample was in accordance with the BPOM Regulation No. 11 of 2019. Qualitative testing using colour reaction with FeSO4. Quantitative testing using the high performance liquid chromatography (HPLC) method with a mobile phase of acetonitrile, methanol and aquabides with a ratio (65,5 : 23,5 : 11). The data obtained is the AUC value. Data analisys using linear regression. The resul of qualitatif analysis with acolor test using FeSO4 reagent which produces a color until it is cloudy and is present on the surface. While the quanitative analysis using HPLC obtained the average levels in the oranfe sample 1,109 mg/kg and pineapple sample 0,933 mg/kg.Key words: Analysis, levels, tartrazine, dye, HPLC AbstrakTartrazin merupakan zat pewarna campuran dari senyawa fenol, hidrokarbon polisiklik, dan heterosiklik. Pada umumnya tartrazin digunakan sebagai bahan pewarna minuman karena mudah larut dalam air. Penambahan tartrazin dalam minuman bertujuan untuk memberikan warna yang lebih menarik yaitu kuning lemon. Tujuan dari penelitian ini adalah untuk menganalisis kandungan tartrazin dalam minuman berkarbonasi dan untuk mengetahui apakah kadar tartrazin dalam sampel sudah sesuai dengan peraturan BPOM No.11 Tahun 2019. Pengujian secara kualitatif dengan metode uji warna menggunakan FeSO4. Pengujian secara kuantitatif menggunakan metode High Performance Liquid Chromatography (HPLC) dengan fase gerak asetonitril, metanol, dan aquabides dengan perbandingan (65,5 : 23,5 : 11). Data yang didapat adalah nilai AUC. Analisis data menggunakan regresi linier. Hasil dari analisis kualitataif dengan uji warna menggunakan reagen FeSO4 yang menghasilkan warna sampel keruh dan terdapat endapan. Sedangkan pada analisis kuantitif menggunakan HPLC didapatkan rata-rata kadar pada sampel rasa jeruk 1,109 mg/kg dan pada sampel nanas 0,933 mg/kg.Kata kunci : Analisis, kadar, tartrazin, pewarna, HPLC

Design and analysis of linear switched reluctance motor

<p>This paper proposes a linear switched reluctance motor (LSRM) to replace the conventional serving that is used in food and beverage (F&amp;B) applications such as a pack of sushi and carbonated drinks. This conventional method is no longer practical as it requires a lot of space which will affect costing and productivity. It’s also has another disadvantage, in which it needs frequent maintenance of the rotational motor, gear, and limit switches. Therefore, this research is about the design and analysis of linear switched reluctance motor (LSRM) for F&amp;B applications. The main objective is to design a LSRM and the finite element method (FEM) is used to simulate the result. The result showed that the 24s/16p was the best model for linear switched reluctance motor (LSRM) design. The model had average force (F_avg) of 28.36 N for input current (I) of 1A. To conclude, this paper<br />provides a guideline in designing the LSRM for F&amp;B application.</p>

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.

Dietary Behavior of Adolescents in the Qassim Region, Saudi Arabia: A Comparison between Cities with and without the Healthy Cities Program

This study reports dietary behaviors of adolescents in the Qassim region, Saudi Arabia, and comparison of these behaviors between cities with and without the Healthy Cities Program (HCP). We surveyed 1133 school-attending adolescents aged 15–19, using a multi-staged cluster sampling with probability proportionate to size. Prevalence of daily breakfast consumption was 27.7% among the adolescents. Prevalence of daily vegetables, fruits and milk or milk products consumption was 35.9%, 28.6% and 51.1%, respectively. Meanwhile, the prevalence of daily consumption of fast-food and carbonated drinks was 7.5% and 37.1%, respectively. There was no significant association between living in the healthy cities and daily intake of breakfast (OR: 1.15, 95% CI: 0.87–1.53), fruits (OR: 1.02; 95% CI: 0.77–1.36), vegetables (OR: 1.27; 95% CI: 0.98–1.67), or milk/milk products (OR: 1.0; 95% CI: 0.77–1.29); and the daily intake of fast-food (OR: 0.81; 95% CI: 0.49–1.35) or carbonated drinks (OR: 0.80; 95% CI: 0.60–1.05). These findings warrant further in-depth evaluation of the HCP in the Qassim region of Saudi Arabia.

HISTORY OF DISTILLATES AND MEDICINAL PLANTS AND THEIR PROPERTIES

The first use of medicinal plants in the Middle East dates back to the Paleolithic. Travelers and merchants introduced the Greek and Roman treatments to Chinese and Indian physicians, who mixed and practiced these practices with their own. But later, with the establishment of the Cru-sades, Greek (Islamic) medicine also found its way to European medicine. It should also be said that the production of sweat, including rose and rose-making in Iran is very old and has many us-es, such as rose water to perfume people They used it and used it for cooking food and sweets (halva, rice sweets, yellow flakes, minced stew, rice milk) and also used other distillates, for ex-ample, mint juice was mixed with slices of lemon and in summer They were used to prevent heat-stroke and quench thirst, but today these healthy and natural drinks have been forgotten and re-placed by carbonated drinks that eventually cause obesity, high blood sugar and tooth decay. How good it is to live in a time of modern and industrial escape from the lives of our ancestors who lived healthy and without the worries of various diseases.

Pengaruh Perendaman Minuman Berkarbonasi terhadap Gaya Elastik pada Elastomerik Ligatur dengan Variasi Panjang Penarikan

Elastomeric ligature is used to fasten orthodontic wires with brackets and can be stretched 1-3 mm as a simulation of bracket in the oral cavity. Its elastic force could decrease caused by salivary pH and water absorption of the elastomeric ligature. Consuming carbonated drinks causes the oral cavity to become acidic which increases the loss of elastic force in the elastomeric ligature with length of stretch variations. This study was aimed to determine the effect of immersion in carbonated drinks on the elastic force of the elastomeric ligature with length of stretch variations. This was an experimental laboratory study with a post-test only control group design. There were a total of 24 samples of American Orthodontic brand elastomeric ligature with royal blue color divided into six groups, consisting of three control groups immersed in artificial saliva, and three treatment groups immersed in carbonated drinks. Each control group and treatment group were given three variations of stretch length, as follows: 1, 2, and 3 mm. The calculation of the elastic force on the elastomeric ligature was performed by using the Universal Testing Machine. Data were analyzed by using the One Way Anova test and LSD post hoc test (p <0.05). The One Way Anova test showed a significant difference in the 1, 2, and 3 mm length of stretch variations for treatment groups. In conclusion, carbonated drinks affect the elastic force of elastomeric ligature with length of stretch variations.Keywords: elastomeric ligature; carbonated drinks; length of stretch variations Abstrak: Elastomerik ligatur adalah alat yang digunakan untuk mengikatkan kawat ortodonti dengan braket, dapat diregangkan 1-3 mm sebagai simulasi braket dalam rongga mulut. Elastomerik ligatur mengalami penurunan gaya elastik salah satunya disebabkan oleh pH saliva, dan penyerapan air dari elastomerik ligatur. Mengonsumsi minuman berkarbonasi menyebabkan pH saliva menjadi asam sehingga meningkatkan kehilangan gaya elastik pada elastomerik ligatur dengan variasi panjang penarikan. Tujuan penelitian ini untuk mengetahui pengaruh perendaman minuman berkarbonasi terhadap gaya elastik pada elastomerik ligatur dengan variasi panjang penarikan. Desain penelitian ialah eksperimental laboratorium dengan post-test only control group design. Sebanyak 24 sampel elastomerik ligatur merek American Orthodontic dengan warna royal blue, dibagi menjadi enam kelompok, terdiri dari tiga kelompok kontrol perendaman pada saliva buatan, dan tiga kelompok perlakuan perendaman pada minuman berkarbonasi. Setiap kelompok kontrol dan perlakuan diberi tiga variasi panjang penarikan, yaitu penarikan 1, 2, dan 3 mm. Perhitungan gaya elastik pada elastomerik ligatur menggunakan alat Universal Testing Machine. Analisis data menggunakan uji One Way Anova dan uji post hoc LSD pada p<0,05. Hasil uji One Way Anova menunjukkan perbedaan bermakna pada penarikan 1, 2, 3 mm dalam perendaman minuman berkarbonasi. Simpulan penelitian ini ialah terdapat pengaruh perendaman minuman berkarbonasi terhadap gaya elastik pada elastomerik ligatur dengan variasi panjang penarikan.Kata kunci: elastomerik ligatur; minuman berkarbonasi; variasi panjang penarikan

Beverage Intake and the Risk of Gestational Diabetes Mellitus: The SECOST

The contribution and impact of beverage intake to total nutrient and energy intake may be substantial. Given the link between lifestyle, diet, and the risk of pregnancy complications, this study investigated the association between the quantity and types of beverages with gestational diabetes mellitus (GDM) risk. The study included 452 women from the Seremban Cohort Study (SECOST). The mean energy by beverage intake was 273 ± 23.83 kcal/day (pre-pregnancy), 349 ± 69.46 kcal/day (first trimester) and 361 ± 64.24 kcal/day (second trimester). Women significantly increased intake of maternal milks and malted drinks, but significantly reduced the intake of carbonated drinks and other drinks from before until the second trimester of pregnancy. For chocolate drinks, carbonated drinks, and soy milk, women increased intake from pre-conception to the first trimester, but reduced their intake from the first to the second trimester. While higher intake of cultured-milk drinks was associated with an increased risk of GDM, higher fruit juice intake was associated with a lower risk of GDM. However, these associations were only observed for intake prior to pregnancy and during the first trimester. Further research is needed to corroborate these findings and investigate the contributions of different beverages to overall diet quality as well as adverse health outcomes during pregnancy.