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All Journal Jurnal Teknologi Dan Industri Pangan Pelita Perkebunan agriTECH Warta IHP (Warta Industri Hasil Pertanian) JURNAL PANGAN Kumawula: Jurnal Pengabdian Kepada Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality Makara Journal of Science Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Ardiansyah, Ardiansyah
Department Of Food Technology, Faculty Of Engineering And Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences

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The consumer purchase motivation of Organic Food in Online Retail Rina Yanti; Wahyudi David; Ardiansyah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i1.333

Abstract

Organic food relies on consumer confidence as the driver of its buying process. Generally, consumers purchase it directly to ensure its organic guarantee. The increasing purchase of agricultural products and organic food online in Indonesia shows consumer confidence in organic products sold in e-commerce. These studies aimed to determine the driving factors of purchasing organic food through online retailing, the types of organic food purchased, and the relationship between consumer motivation and purchasing decisions. This study uses a cross-sectional method with a purposive sampling technique, and the data is processed using SPSS with General Linear Model analysis. The results from 102 respondents in Indonesia showed that convenience, practicality, and time efficiency as the biggest motivation of consumers (85.30%). On the other hand, pleasure is the slightest consumer motivation (1.0%). Vegetables and processed seeds/nuts are widely purchased as fresh and processed organic foods. The relationship between consumer motivation and online purchasing decisions is that both variables affect one another. The consumer motivation driving factors are diverse product variants, attractive packaging, organic labels, nutritional value, discounts, time efficiency in purchasing, easy-to-find online stores, and advertising. Affordable prices do not motivate consumers to purchase organic food online. Therefore, organic food consumers in Indonesia purchase products through online retailing for convenience.
Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah Ahmad Pandiansyah; Nurul Asiah; Kurnia Ramadhan; Ardiansyah Ardiansyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.71

Abstract

The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.
SMART FOOD, SMART CONTENT: LITERASI PANGAN DAN KONTEN DIGITAL UNTUK KETAHANAN KOMUNITAS DI WILAYAH BENCANA Saragih, Ruth Putryani; Ardiansyah, Ardiansyah; Purnomo, M. Fathir Ajie
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 9, No 2 (2026): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v9i2.67567

Abstract

This Community Service Program originated from the issue of low levels of food literacy and media literacy among communities living in disaster-prone areas such as Pekayon, West Bekasi (Indonesia), and Hualien (Taiwan). Limited understanding of food labeling and the widespread dissemination of misinformation on social media make these communities vulnerable to the risks of unsafe food consumption and uninformed decision-making. The program aims to strengthen community resilience through education on food security, enhancement of food label comprehension, and training in the production of educational digital content. The implementation method employed a participatory and cross-disciplinary collaborative approach between Food Science and Communication Studies, encompassing public outreach, joint seminars with industry partners, and social media content creation workshops. The results indicate a significant improvement in participants' understanding of the importance of reading food labels, alongside increased critical awareness of the role of digital media in promoting healthy food campaigns. Participants also demonstrated fundamental skills in producing relevant and engaging educational content for dissemination through social media. This initiative underscores that the integration of food literacy and media literacy can enhance community resilience in the face of disasters, both physically and informationally. Furthermore, the program contributes to the achievement of Sustainable Development Goals (SDGs) 3, 4, and 12 through education, community participation, and the promotion of more responsible production and consumption practices.Program Pengabdian kepada Masyarakat ini berangkat dari permasalahan rendahnya literasi pangan dan literasi media masyarakat di wilayah rawan bencana seperti Pekayon, Bekasi Barat (Indonesia) dan Hualien (Taiwan). Rendahnya pemahaman terhadap label pangan serta maraknya misinformasi di media sosial menyebabkan masyarakat rentan terhadap risiko konsumsi pangan tidak aman dan pengambilan keputusan yang tidak berbasis pengetahuan. Kegiatan ini bertujuan untuk meningkatkan ketahanan komunitas melalui edukasi ketahanan pangan, peningkatan kemampuan membaca label pangan, serta pelatihan pembuatan konten digital edukatif. Metode pelaksanaan dilakukan melalui pendekatan partisipatif dan kolaboratif lintas disiplin antara Ilmu Pangan dan Ilmu Komunikasi, meliputi sosialisasi, seminar bersama mitra industri, dan pelatihan pembuatan konten media sosial. Hasil kegiatan menunjukkan adanya peningkatan signifikan pada pemahaman peserta terhadap pentingnya membaca label pangan, serta tumbuhnya kesadaran kritis mengenai peran media digital dalam kampanye pangan sehat. Peserta juga menunjukkan kemampuan dasar dalam memproduksi konten edukatif yang relevan dan menarik untuk disebarluaskan melalui media sosial. Kegiatan ini menegaskan bahwa integrasi antara literasi pangan dan literasi media mampu memperkuat ketahanan komunitas dalam menghadapi bencana, baik dari aspek fisik maupun informasi. Program ini juga berkontribusi terhadap pencapaian Tujuan Pembangunan Berkelanjutan (SDG) 3, 4, dan 12 melalui upaya edukasi, partisipasi masyarakat, serta produksi dan konsumsi yang lebih bertanggung jawab.
Co-Authors Ahmad Pandiansyah Bram Kusbiantoro Budi Suarti Dhania Sabilla Dody Dwi Handoko Dody Dwi Handoko Eliza, Naila Handoko, Dody D. Kurnia Ramadhan Laras Cempaka Lilis Nuraida Muhammad Iqbal Ramadhan Nabiilah Salmaa Dwiranti Nuri Andarwulan Nurul Asiah Nurul Asiah Purnomo, M. Fathir Ajie Ramadhan, Febiana Putri Rina Yanti Risqah Fadilah Rizki Maryam Astuti Saragih, Ruth Putryani Slamet Budijanto Sukarno Sukarno Sylvia Oktavia Kusumawardani Wahyudi David