1964-Article Text-5948-3-10-20230215

:: IJEBD :: ISSN : 2597-4785 (ONLINE)
(International Journal of Entrepreneurship and Business Development) ISSN : 2597-4750 (PRINTED)

Volume 05 Number 05 September 2022
This work is licensed under a Creative Commons Attribution- ShareAlike 4.0 International License.
Banana Ice Cream as an Eco-Friendly Social Enterprise Product

for Helping Cancer Patients during Treatment
Janne Hillary
Plantation Management, State Polytechnic of Pontianak, Indonesia
hillaryjanne@gmail.com
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
Keyword: Cancer Treatments, Food Development, Nutritional Supplement, Social Enterprise Product,
Sustainable Product
Received : August 11th
Revised : September 6th
Published : September 30th
I. INTRODUCTION
The primary goal of cancer treatment is to achieve a cure, which is assessed by tumour control and patient
survival (Casas et al., 2012). Cancer treatments, such as chemotherapy and radioteraphy may have many side
effects. It occurs when a therapy damages healthy cells. Some of the more common side effects caused by
cancer treatments are nausea, vomiting, diarrhea, constipation, mucositis, xerostomia, taste disorders, and
changes in food preferences (Molly Brummond et al., 2016; Vieira et al., 2020).
Those side effects are also related to the reduction of food intake and followed by worsening of the
nutritional status (Casas et al., 2012; Vieira et al., 2020). Bad dietary status can give a negative impact on
tolerance and effectiveness of treatment. Malnutrition can reduce tumour control and decrease survival (Casas et
al., 2012).
To overcome acute malnutrition in cancer patients, diet by increasing the energy and protein density
through food or synthetic nutritional supplements is required. Although synthetic nutritional supplement can
help to overcome bad nutritional status, they have low acceptance, high cost, and excluded the sensory
pleasures. Therefore, new food products shall be developed (Casas et al., 2012; Vieira et al., 2020).
Food texture and temperature influence a desire to eat among cancer patients during treatments. They
prefer to eat something liquid and chilled foods made from fruits, such as fruit juice, and ice cream (Vieira et al.,
2020). There are some researchers who have researched about benefits of ice cream for cancer patients during
their medication. In 2011, Trinidade et al. studied the acceptance of fortified ice cream among some cancer
patients. Their sample, head and neck patients rated the ice cream as nutritional supplement during their
Page │896
Banana Ice Cream as an Eco-Friendly Social Enterprise Product for Helping Cancer Patients During Treatment
Janne Hillary
treatments with high acceptance. Ice cream could ease symptoms associated with surgery, including
odynophagia, xerostomia, oral soreness and painful post-treatment oral candidiasis.
Casas et al. (2012; Vieira et al. (2020) have proven similar results of the previous research by did a similar
research among cancer patients in general. Combination of the soft texture, consistency, taste, and the food’s
temperature may relate to the high acceptance of the ice cream. Papers of those studies shown the acceptance of
ice cream in cancer patients during particular treatments. There were no complaints about unpleasant sensations
from ice cream from patients with evidence of mucositis who have done Post-radiotherapy. Cooling of the
mouth can be induced by the gradual breakdown of melting ice. It may give a benefit for preventing oral
troubles during chemotherapy.
Ice cream can give several psychology benefits, such as: sensation of freshness, satiation and even a
symbolic sense of happiness (Casas et al., 2012). Those characteristics make ice cream can be eaten not only by
cancer patients, but also by common society. This is also the advantage on social aspect. A food product with
high acceptability by individuals of both groups, can minimize the negative social impact of the diet adopted in
treatment (Casas et al., 2012; Vieira et al., 2020). Trinidade et al. (2012) found that patients in the early post-
operative period were happier to finish their helpings of ice-cream than protein-energy drinks. It proved that ice
cream help to boost patients’ psychic.
Banana can be an ingredient to make ice cream, a nutritional and fun food for cancer patients (Sampath
Kumar et al., 2012). This fruit is very available since it is one of the most affordable fruits in the marketplace
and can be easily found nearly everywhere in the world. As the fifth most important agricultural food crop in
terms of world, it contains several bioactive compounds which are very needed in the diet due to its positive
effects on human health and well-being (Singh et al., 2016).
Since it is directly obtained from plant, it tends to safe and effective for all stages of the life cycle, from
pregnancy and lactation, to childhood, to old age. Banana can enhance the health of society, reduce the risk of
chronic diseases, and prevent nutritional deficiencies (Craig et al., 2021). Its essential nutrients can be used for
facing some effects of cancer therapies. Moreover, banana is easily found since Indonesia is one of the largest
banana-producing countries in the world (Danty et al., 2015; Nadya Nurul H, 2016).
On the other hand, the abundance of bananas in Indonesia give a problem. It contributes to organic waste.
The fact, the fraction of organic waste in the low income countries that comes from daily food is high. Organic
waste in Indonesia accounts 62 % of the total municipal solid waste (Srivastava et al., 2015). The habit of
society who likes picky eating can be one of the reasons. Indonesian people tend to prefer banana with yellow-
green skin without black spots (Rumapea et al., 2021). As a result, bananas that do not match people's
preferences can become waste (Muar et al., 2020).
The use of banana as main component of ice cream can become a win-win solution for those problems (D
& D, 2020). It is expected not only to find a new healthy food innovation for cancer sufferers, but also become a
sustainable food. A food can be defined as a sustainable food when supporting SDGs, that can be available,
accessible, and affordable to all (Story et al., 2009). Therefore, banana ice cream can be sold as a social business
product at a low price, so everyone can reach it. Then, the profit generated by the business can circle back for
the needs of cancer patients.
The success of new business enterprises or new products can be measured by the achievement of financial
stability. Break Even Point (BEP) analysis is one of the tools to plan and manage a business’s financial
performance, particularly during the initial phase of operation. Once the company surpasses the BEP, the
company can start making a profit (Rambo, 2013).
The aim of this study was to provide informations about banana ice cream as nutritional supplement for
cancer patients during treatment. In addition, the aim was to determine the feasibility of social business of
banana ice cream.
II. METHODOLOGY
Benefits of adapting ice cream as a nutritional food in cancer patients during treatments and banana for its
ingredient, were known by literature review. Snyder (2019) state that literature review ia one of research method
which is collecting and synthesizing previous research. This method creates a firm foundation for advancing
knowledge and facilitating theory development. It can be a powerful method since integration of findings and
perspectives from many empirical findings can address research questions with a power that no single study has.
A simple trial that is house hold scale of making banana ice cream was done to plan a social business and
determine the market's price. Feasibility analysis of social enterprise products used BEP analysis. Calculation of
BEP in unit and BEP in sales value followed formulas below (Beierlein et al., 2014).
Page │897
Janne Hillary
The payback period (PP) could be discovered by either BEP in unit divided by the number of units
produced per day or BEP in sales value divided by the per-day income (Needles, 2008).
III. RESULTS AND DISCUSSION

A. Adapted Ice Cream as A Nutritional Supplement for Cancer Patients During Treatments
Most of cancer patients during treatments are often not get their normal diet immediately. Therefore,
nutrition is supplemented with energy drink or food that recommended for caloric intake. Unfortunately this
method is not too be liked. The food that can effectively do the job of the nutritional supplement, which is also
tasty and familiar that can improve their immediate quality of life, is needed (Trinidade et al., 2012).
Trinidade et al., (2012) have done a research about fortified ice cream acceptance among head and neck
cancer patients. They gave a feedback, both verbally and in written from the patient satisfaction survey, that the
introduction of the ice cream has been accepted. All the patients enjoyed the taste of ice-cream, with 77% of
them describing the taste as excellent. Ice cream eased symptoms associated with surgery, including
odynophagia, xerostomia, oral soreness and painful post-treatment oral candidiasis. Eating became less
pleasurable for laryngectomy patients than in other head and neck cancer patients, presumably because of their
decreased capacity of smelling. Despite this, they all still rated the ice cream highly acceptance.
Similar results have been proven by Casas et al., (2012; Vieira et al., (2020) that have done a similar
research among cancer patients in general. The high acceptance of the ice cream may be related to a
combination of the soft texture, consistency, taste, and the food’s temperature. Those studies shown results
about ice cream acceptance in cancer patients during particular treatments. Patients under chemotherapy
preferred frozen foods. Post-radiotherapy group with evidence of mucositis were no complaints about
unpleasant sensations from ice cream. The gradual breakdown of melting ice induces cooling of the mouth,
which may give a benefit for preventing oral mucositis during chemotherapy.
Ice cream produces a sensation of freshness, satiation and even a symbolic sense of happiness (Casas et al.,
2012). Its characteristics indicate that ice cream can be eaten not only by cancer patients, but also by the general
population. This is certainly related to social aspect. A food product with high acceptability by individuals of
both groups, can minimize the negative social impact of the diet adopted in treatment (Casas et al., 2012; Vieira
et al., 2020). It also helped to boost patients morale in the early post-operative period. Patients were happier to
finish their helpings of ice-cream than protein-energy drinks (Trinidade et al., 2012).
B. Banana as A Main Ingredient

Banana is a beneficial nutritious fruit. Its texture, convenience and easiness to eat, taste as well as
nutritional values, are advantages that makes banana be number one dessert fruit (Nadya Nurul H, 2016). It is
the most consumed fruit in cancer patients since it is safe for consumption, not cause gas, and can decrease
constipation as a side effect of some therapies. Instead of causing indigestion, banana tend to strengthen the
digestive system. A flavonoid contained in banana, leucocyanidin, has been found to significantly increase the
thickness of the mucous membrane layer of the stomach. It even help to neutralize acidity, so banana can be the
great way to get rid of heartburn (Sampath Kumar et al., 2012). Its soft texture helps cancer patients that have
trouble swallowing during their treatments. Furthermore, banana contains some compounds cancer patients
needed (Danty et al., 2015; Epstein & Huhmann, 2011).
Natural carbohydrates in banana are helpful for energy and proteins for endurance. Banana is high in
calories (200 cal) and carbs (51 gm). Those nutrients can keep patients strength up during treatments (Price et
al., n.d.; Sampath Kumar et al., 2012). Vitamin B6 and derivatives contained in banana assist patients to
alleviate nausea and vomit. This vitamin is known more effective than other newer drugs in reducing the
severity of nausea (Pleuvry, 2006). Iron which is also contained inside banana, along with B6 are important for
creating hemoglobin. Eating banana is the natural way to treat anemia that may directly caused by
myelosuppressive effect of therapies (Hunter III, 2014).
Banana also contain a rich of vitamin C. This compound help to boost the immune system and acts as a
natural anti inflammatory agent. It heals and defends against infections (Fauntleroy, 2017). Bananas aid in
vitality, which means that people who eat it, will have more energy both mentally and physically. In fact,
bananas can help improve mood due to the work of tryptophan, one of some essential amino acids can be found
Page │898
Janne Hillary
in banana (Hulsken et al., 2013; Sampath Kumar et al., 2012). Although this amino acid is obtained through the
diet, different from serotonin, tryptophan is able to cross blood-brain barrier. Based on this advantage,
tryptophan is well absorbed from consuming banana, with about 70 percent ending up in the bloodstream and
easily moved to the central nervous system. As the serotonin precursor, existence of tryptophan in the central
nervous system effectively increases brain serotonin. Brain serotonin levels have an important role in the
regulation of sleep, depression, anxiety, aggression, appetite, temperature, sexual behavior, and pain sensation
(Birdsall, 1998; Jenkins et al., 2016; Sampath Kumar et al., 2012). However, consumption of banana must be
reduced before therapies will be done. Some treatments trigger production of intestinal serotonin. Excessive
amounts of serotonin in the intestine can increase nausea and vomiting (Du Bois et al., 1996).
C. Social Business Plan

A simple social business plan was made for running a startup enterprise. As a beginning, it was assumed to
use only a bunch of bananas per day as the main ingredient in making ice cream. A bunch of bananas was
expected to produce 30 ice cream scoops. Of 30 ice cream scoops produced, it was assumed that 20 were for
sale and 10 were free for cancer sufferers. Therefore, for the calculation, business capital was calculated for
production capacity of 30 per day while income was the sales result of 20 ice creams per day.
The calculation was carried out to budget the expenses. Production costs, manufacturing costs and fix costs
are presented in Table 1.
Table 1. Production costs, manufacturing costs and fix costs

Quantity for 30 Price/unit Costs / day Total costs in
No Production units
scoops (IDR) (IDR) 1 year (IDR)
A Production costs
1 Banana 1 bunch 25.000 25.000 9.000.000
2 Mint leaves 1 bundle 5.000 5.000 1.800.000
3 Honey 2 bottles 100.000 3.333 1.200.000
4 Milk 80 ml 8.000 8.000 2.880.000
5 Chococips 1 pack 5.000 5.000 1.800.000
6 Ice cream cup 30 cups 1.000 30.000 10.800.000
7 Ice cream spoon 30 spoons 200 6.000 2.160.000
B Manufacturing costs
1 Electricity, water, line - 600.000
phone
2 Depreciation on equipments - 967.164
Total Variable Costs (TVC) 82.333 31.207.164
C Fix costs
1 Equipments 6.382.000
Total Fix Costs (TFC) 6.382.000
Total Costs (TC) 37.589.164
Equipments used, costs and their economic life are shown in Table 2.
Table 2. Equipment costs
No Equipments Quantity Price Economic life

1 Blender 1 150.000 2 years
2 Hand Mixer 1 200.000 2 years
3 Knife 1 10.000 3 years
4 Stainless steel spoon 1 2.000 Lifetime
5 Ice cream freezer 1 3.000.000 5 years
Page │899
Janne Hillary
6 Table and chair set 5 3.000.000 5 years

7 Stainless steel scoop 1 20.000 2 years
Those costs data were used for analysing BEP and PP. Result of BEP and PP analysis are presented in
Table 3.
Table 3. Summary of feasibility analysis
Components Results
Price per scoop (P) 5.000 IDR
Income per day (TR) 100.000 IDR
BEP in sales value 15.120.014,03 IDR
BEP in unit 3.024 units
PP 151 days or 5 months.
From feasibility analysis above, several facts can be discovered: banana ice cream business only requires
simple tools and materials so that it can be done at home by everyone; although the sales plan is small and there
are several ice creams for free, the startup enterprise can get a quick return on investment; the business is able to
provide profits after 5th month’s sales of banana ice cream. According to Businesses (2012), a payback period
of three years or less is desirable. If the business’s payback period is less than a year, it can be said that the
business is essential. Based on that statement, banana ice cream business is feasible. Furthermore, profits earned
by the enterprise can circle back for the needs of cancer patients.
IV. CONCLUSION
Ice cream and banana can be combined as a nutritional supplement for cancer patients during their
treatment. This formula provides high quality, rich of nutrition, safe and comfort to swallow, and and a pleasure.
Based on feasiblity analysis, BEP in unit was 3.024 scoops and BEP in sales value was 15.120.000 IDR.
The minimum time for recovering the initial investment was 151 days or 5 months. The BEP and PP indicate
banana ice cream social business is feasible to be run.
V. LIMITATION & FURTHER RESEARCH

The trial of making banana ice cream is still limited to a home scale, it has not been done on a larger scale
yet. Taste trial, preference test and evaluation test have also not been done on cancer patients yet. For further
research, author suggest to do all of those tests to give more and deeper information.
ACKNOWLEDGMENTS
Lord Jesus Christ for His richest grace and mercy for the accomplishment of this paper. Mother for
providing moral and material support. Dr. Ir. Wiludjeng Rossali, M.Si., for supervising this study.
REFERENCES
Beierlein, J. G., Schneeberger, K. C., & Osburn, D. D. (2014). Principles of agribusiness management. 378.
Birdsall, T. C. (1998). 5-Hydroxytryptophan: A Clinically-Effective Serotonin Precursor. Alternative Medicine
Review, 3(4), 271–280.
Businesses, F. of S. (2012). Good Small Business Guide: How to Start and Grow Your Own Business.
Bloomsbury Publishing Plc.
Casas, F., León, C., Jovell, E., Gómez, J., Corvitto, A., Blanco, R., Alfaro, J., Seguí, M. Á., 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. Clinical and Translational Oncology, 14(1), 66–72.
https://doi.org/10.1007/S12094-012-0763-9
Page │900
Janne Hillary
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(11). https://doi.org/10.3390/NU13114144
D, D. D., & D, S. (2020). An Overview on Utilization of Food Waste. International Journal of Progressive
Research in Science and Engineering , 1(3), 36–42.
https://journals.grdpublications.com/index.php/ijprse/article/view/40
Danty, S., Caesandri, P., Adiningsih, S., Gizi, D., Fakultas, K., & Masyarakat, K. (2015). Peranan Dukungan
Pendamping Dan Kebiasaan Makan Pasien Kanker Selama Menjalani Terapi. Media Gizi Indonesia, 10(2),
157–165. https://doi.org/10.20473/MGI.V10I2.157-165
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 Journal of Cancer, 74(7),
1137. https://doi.org/10.1038/BJC.1996.503
Epstein, J. B., & Huhmann, M. B. (2011). Dietary and nutritional needs of patients undergoing therapy for head
and neck cancer. Journal of the American Dental Association (1939), 142(10), 1163–1167.
https://doi.org/10.14219/JADA.ARCHIVE.2011.0085
Fauntleroy, S. D. H. (2017). Bananalusious Cook Book Collection. AuthorHouse.
Hulsken, S., Märtin, A., Mohajeri, M. H., & Homberg, J. R. (2013). Food-derived serotonergic modulators:
effects on mood and cognition. Nutrition Research Reviews, 26(2), 223–234.
https://doi.org/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(1).
https://doi.org/10.3390/NU8010056
Molly Brummond, RN Victor Hola MD, Jill James RN, Victor Hola RN, & Dawn Johnson. (2016). Radiation
Side Effects: Male Pelvis What side effects can I expect from radiation therapy?
Muar, M. R., Rozi, A. F., & Triyani, S. M. (2020). Pisang Emas dan Social Movement Menuju Industri Kreatif.
Tasharruf : Journal of Islamic Economics and Business, 1(2), 13–19.
https://journal.itsnupasuruan.ac.id/index.php/tasharruf/article/view/69
Nadya Nurul H. (2016). Going Banana for A Healthier Lifestyle. Directorate General of National Export
Development, Ministry of Trade of The Republic of Indonesia.
http://djpen.kemendag.go.id/app_frontend/admin/docs/publication/2001486110389.pdf
Pleuvry, B. J. (2006). Physiology and pharmacology of nausea and vomiting. Anaesthesia & Intensive Care
Medicine, 7(12), 473–477. https://doi.org/10.1053/j.mpaic.2006.09.004
Price, L. A., Gins, S., Hopkins, S., & Werner, N. (n.d.). Cooking through cancer treatment to recovery : easy,
flavorful recipes to prevent and decrease side effects at every stage of conventional therapy.
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), 81–94.
https://ideas.repec.org/a/ibf/ijmmre/v6y2013i1p81-94.html
Rumapea, E., Roessali, W., & prasetyo, edy. (2021). Analisis Sikap Dan Preferensi Konsumen Terhadap
Keputusan Pembelian Buah Pisang Di Pasar Tradisional Kota Semarang.
https://ejournal2.undip.ac.id/index.php/agrisocionomics
Sampath Kumar, K. P., Bhowmik, D., Duraivel, S., & Umadevi, M. (2012). Traditional and Medicinal Uses of
Banana. Journal of Pharmacognosy and Phytochemistry, 1(3).
www.phytojournal.comwww.phytojournal.com
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016). Bioactive compounds in banana and their associated health
benefits - A review. Food Chemistry, 206, 1–11. https://doi.org/10.1016/J.FOODCHEM.2016.03.033
Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of
Business Research, 104, 333–339. https://doi.org/10.1016/j.jbusres.2019.07.039
Srivastava, V., Ismail, S. A., Singh, P., & Singh, R. P. (2015). 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. https://doi.org/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. Journal of Hunger & Environmental Nutrition, 4(3–4), 219–
224. https://doi.org/10.1080/19320240903351463
Trinidade, A., Martinelli, K., Andreou, Z., & Kothari, P. (2012). Soft, fortified ice-cream for head and neck
cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal
management. European Archives of Oto-Rhino-Laryngology, 269(4), 1257–1260.
https://doi.org/10.1007/s00405-011-1769-6
Page │901
Janne Hillary
Vieira, F. G. K., De Salles, R. K., Mannes, P., Kami, A. A., Búrigo, T., Geraldo, A. P. G., & Moreno, Y. M. F.
(2020). Development and Acceptance of an Ice Cream as Food Alternative for Cancer Patients. Journal of
Culinary Science & Technology, 18(2), 89–97. https://doi.org/10.1080/15428052.2018.1509752
Page │902
Janne Hillary

1964-Article Text-5948-3-10-20230215

Uploaded by

Copyright:

Available Formats

You might also like

1964-Article Text-5948-3-10-20230215

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

1964-Article Text-5948-3-10-20230215

Uploaded by

Copyright:

Available Formats

:: IJEBD :: ISSN : 2597-4785 (ONLINE)

(International Journal of Entrepreneurship and Business Development) ISSN : 2597-4750 (PRINTED)

Banana Ice Cream as an Eco-Friendly Social Enterprise Product

III. RESULTS AND DISCUSSION

B. Banana as A Main Ingredient

C. Social Business Plan

Table 1. Production costs, manufacturing costs and fix costs

Total Costs (TC) 37.589.164

Table 2. Equipment costs

No Equipments Quantity Price Economic life

6 Table and chair set 5 3.000.000 5 years

Table 3. Summary of feasibility analysis

V. LIMITATION & FURTHER RESEARCH

You might also like