The Dining Experience
Online-to-offline Food Delivery in China: Understanding Diners’ Motivations, Service Attributes, and Behavioral Intention
Paper Presentation in a Themed Session Yinghua Huang, Xianying Xu, Tsu-Hong Yen
Due to the ubiquitous internet and popularity of mobile devices, the online-to-offline (O2O) food delivery is booming in recent years. O2O food delivery allows diners to order online and receive food delivered to their home or workplace. Besides using a restaurant website, diners can also order food from third-party platforms (e.g., UberEats, GrubHub, Meituan, Ele.me) that provide a wide variety of food options. In 2018, the number of O2O food delivery users is estimated to be one billion with an annual growth rate of 13.9%. China is the largest market for O2O food delivery, followed by the US and India (Statista, 2018). The rapid growth of O2O food delivery has received increasing attention from researchers. The current literature focuses on the operations of delivery platforms or apps, and the impacts of O2O technology on consumers (Correa et al., 2018; He et al., 2018). Although the O2O literature is growing, very limited studies examine the diner’s decision-making process of using the O2O food delivery service (Kapoor & Vij, 2018; Cho, Bonn, & Li, 2018). Therefore, this study seeks to fill in the gap by investigating factors influencing the diner’s intention to use the O2O food delivery service. Using survey data collected in China, this study will investigate the impacts of diner’s motivation and the platform service attributes (e.g., app design, delivery efficiency, price, etc.) on the intention to order food through apps. This study will provide insights into understanding the diner’s decision-making process and improving O2O food delivery service in China.
Banana Peel as an Alternative Ingredient for Granola Bar
Paper Presentation in a Themed Session Natasya Khansa Childira, Samantha Tanardi, Kezia Brillianna, Carissa Santoso
The abundance of banana peel has caused various disposal and environmental problems. Furthermore, the society considers it dispensable and underestimates its potential. The aim of this research is to solve the banana peel waste problem by using it as an ingredient in the formulation of an affordable and high fibre granola bar. Banana peels from Musa acuminata × balbisiana species were cut, blanched, vacuum fried (80℃, 45 min), and finally baked (150℃, 5 min). The nutrient and moisture content of the final dried banana peel was compared with the raw banana peel while its ash and crude fibre content was compared with baked oat. The moisture content of the dried banana peel (0.25%) was significantly lower than the raw banana peel (41.83%). The ash (5.96% and 1.37%) and crude fibre (54.01% and 3.94%) content of the dried banana peel were significantly higher than baked oats. Higher ash content was expected due to the presence of potassium. Hedonic test was conducted (n=41) for granola bars that were made with dried banana peel:oat ratio of 50:50, 60:40, and 70:30. The 70:30 granola bar had the highest overall liking score. However, the 50:50 granola bar had the highest color and appearance score. In conclusion, there is much potential in converting banana peels into an acceptable and nutritious food product to solve the waste management problem.
Development and Acceptability of Celery Tart View Digital Media
Paper Presentation in a Themed Session Jas Gatan
The purpose of this study is the development and acceptability of Celery Tart. Celery is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene and manganese. It contains different phytonutrients that have largely positive effects in the body. Specifically, the study seeks to answer the following: how to develop tart from celery, determine the microbial analysis in terms of Aerobic Plate Count, Coliform Count, Staphylococcus aureus Count, and Yeast and Molds Count, and how acceptable is celery tart in terms of appearance, texture, taste, and aroma. To determine the acceptability, a taste test will be conducted and the questionnaire on sensory evaluation will be given to respondents.
