Banana Ice Cream as An Eco-friendly Social Enterprise Product for Helping Cancer Patients During Treatment
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Sep 30, 2022
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Abstract
Purpose: Banana ice cream is a fun food to eat and has both functions. The use of banana as main component of ice cream is expected to be a sustainable food, which is supporting Sustainable Development Goals (SDGs). The business of banana ice cream can be run for social purposes that make a profit, which will circle back for the needs of cancer patients.
Design/methodology/approach: Break even point analysis used to determine economic feasibility of the business plan. Break even point would be reached when the total unit of selling banana ice cream as much as 3.024 scoops with sales value was 15.120.000 Indonesian Rupiah. The minimum time for recovering the initial investment was 151 days or 5 months. Banana ice cream business is feasible to be run.
Findings: Cancer treatments often cause adverse effects at different levels. The adverse effect can greatly affect the patient's daily activities that may impair quality of life. New food products shall be developed to improve patient nutrition and reduce side effects from therapies.
Originality/value: This paper is original
Paper type: Research paper
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References
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Trinidade, A., Martinelli, K., Zennon, A., & Kothari, P. (2011). Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management. Eur Arch Otorhinolaryngol, 269(12), 57-60. DOI: 10.1007/s00405-011-1769-6
Vieira, F. G. K., Salles, R. K. D., Mannes, P., Kami, A. A., Búrigo, T., Geraldo, A. P. G., & Moreno, Y. M. F. (2018). Development and acceptance of an ice cream as food alternative for cancer patients. Journal of Culinary Science and Technology, 18(2), 89-97. DOI: 10.1080/15428052.2018.1509752
Birdsall, T. C. (1998). 5-Hydroxytryptophan: a clinically-effective serotonin precursor. Alternative Medicine Review, 3(4), 271–278.
Brummond, R. N. M., Hayman, J. M. D., James J. R. N., Hola V. R. N., & Johnson, D. (2016). Radiation Side Effects: Male Pelvis, Department of Radiation Oncology. University of Michigan Health System.
Caesandri, S. D. P., & Adiningsih, S. (2015). Peranan dukungan pendamping dan kebiasaan makan pasien kanker selama menjalani terapi. Media Gizi Indonesia, 10(2), 157-165.
Casas, F., León, C., Jovell, E., Gómez, J., Corvitto, A., Blanco, R., Alfaro, J., Seguí, M. A. Saigí, E., Massanés, T., Sala, C., Librán, A., & Arcusa, A., (2012). Adapted ice cream as a nutritional supplement in cancer patients:impact on quality of life and nutritional status. Clin Transl Oncol, 14, 66-72. DOI:10.1007/s12094-012-0763-9
Craig, W.J., Mangels, A.R., Fresán, U., Marsh, K., Miles, F.L., Saunders, A.V., Haddad, E.H., Heskey, C.E., Johnston, P., Larson-Meyer, E., & Orlich, M. (2021) The safe and effective use of plant-based diets with guidelines for health professionals. Nutrients, 13, 4144. DOI:10.3390/nu13114144
Du Bois, A., Vach, W., Wechsel, U., Holy, R., & Schaefer, W. (1996). 5-Hydroxyindoleacetic acid (5-HIAA) and cortisol excretion as predictors of chemotherapy-induced emesis. British Joumal of Cancer, 74, 1137-1140.
Durga Dharshini, D., & Shirley, D. (2020). An overview on utilization of food waste. International Journal of Progressive Research in Science and Engineering, 1(3), 36-42
Epstein, J. B., & Huhmann, M. B. (2011). Dietary and nutritional needs of patients undergoing therapy for head and neck cancer. The Journal of the American Dental Association, 142(10), 1163–1167. DOI: 10.14219/jada.archive.2011.0085
Fauntleroy, S. D. H. (2007). Bananalusious Cook Book Collection. AuthorHouse
Federation of Small Businesses. (2012). Good Small Business Guide: How to Start and Grow Your Own Business. Bloomsbury Publishing Plc.
Hulsken, S., Martin, A., Mohajer, M. H., & Homberg, J. R. (2013). Food-derived serotonergic modulators: effects on mood and cognition. Nutrition Research Reviews, 26, 223–234. DOI: 10.1017/S0954422413000164
Hunter III, J. P. (2014). Health Benefits: From Foods and Spices. Library of Congress.
Jenkins, T. A., Nguyen, J. C. D., Polglaze, K. E., & Bertrand, P. P. (2016). Influence of tryptophan and serotonin on mood and cognition with a possible role of the gut-brain axis. Nutrients, 8(56), 1–15. DOI: 10.3390/nu8010056
Kumar, K.P.S., Bhowmik, D., Duraivel, S., & Umadevi, M. (2012). Traditional and medicinal uses of banana. Phytojournal, 1(3), 51 – 63.
Muar, M., & Rozi, A. (2020). Pisang emas dan social movement menuju industri kreatif (Analisis potensi di Desa Sumber Tangkil, kecamatan Tirtoyudo, kabupaten Malang). Jurnal Tasorruf, 1(2), 12-18.
Needles, C. (2008). Managerial Accounting, 8th ed. Houghton Mifflin Company.
Nurul, N. H. (2016). Going Banana for A Healthier Lifestyle. Directorate General of National Export Development, Ministry of Trade of The Republic of Indonesia.
Pleuvry, B. J. (2006). Physiology and pharmacology of nausea and vomiting. Anaesthesia and Intensive Care Medicine, 7(12), 473–477. DOI: 10.1053/j.mpaic.2006.09.004
Price, L. A., & Gins, S. (2015). Cooking Through Cancer Treatment to Recovery. Demoshealth.
Rambo, C. M. (2013). Time required to break-even for small and medium enterprises: evidence from Kenya. International Journal of Management and Marketing Research, 6(1), 81-92.
Rumapea, E., Roessali, W., & Prasetyo, E. (2021). Analisis sikap dan preferensi konsumen terhadap keputusan pembelian buah pisang di pasar tradisional kota Semarang. Agrisocionomics, 5 (2), 1-13.
Singh, B., Singh, J.P., Kaur, A., & Singh, N. (2016). Bioactive compounds in banana and their associated health benefits – A review. Foodchem, 206, 1-11. DOI: 10.1016/j.foodchem.2016.03.033
Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Jbusres, 104, 333-339. DOI: 10.1016/j.jbusres.2019.07.039.
Srivastava, V., Ismail, S. A., Singh, P., & Singh, R. P. (2014). Urban solid waste management in the developing world with emphasis on India: challenges and opportunities. Reviews in Environmental Science and Bio/Technology, 14(2), 317–337. DOI:10.1007/s11157-014-9352-4.
Story,M., Hamm, M. W., & Wallinga, D. (2009). Food systems and public health: linkages to achieve healthier diets and healthier communities. J Hunger Environ Nutr, 4(3-4), 219–224. DOI: 10.1080/19320240903351463
Trinidade, A., Martinelli, K., Zennon, A., & Kothari, P. (2011). Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management. Eur Arch Otorhinolaryngol, 269(12), 57-60. DOI: 10.1007/s00405-011-1769-6
Vieira, F. G. K., Salles, R. K. D., Mannes, P., Kami, A. A., Búrigo, T., Geraldo, A. P. G., & Moreno, Y. M. F. (2018). Development and acceptance of an ice cream as food alternative for cancer patients. Journal of Culinary Science and Technology, 18(2), 89-97. DOI: 10.1080/15428052.2018.1509752