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All Journal Journal of Business and Management Journal of Pharmaceutical and Health Research
Nabila Syahputri, Nabila
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Decision Sciences, Operations Research & Management Health Professions Medicine & Pharmacology Nursing Public Health

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Willingness to Pay Towards Healthier Bakery Product: Application of Health Belief Model Syahputri, Nabila; Aprianingsih, Atik
Journal of Business and Management Vol 4, No 5 (2015)
Publisher : Journal of Business and Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.597 KB)

Abstract

Abstract. Food consumption patterns are rapidly changing nowadays as a result of environmental issues, nutritional value concern of food, and health issues. As the interest of healthy lifestyle in Indonesia is on the rising, it is still unknown the specific customer reference in a particular food. The researcher put interest in the further investigation about a healthier alternative on bakery foods. This research aimed to assess the willingness to pay towards healthier bakery product using Health Belief Model as the research framework. The research was using eight main construct of Health Belief Model, which is Perceived Barriers(PB), Perceived Susceptibility(PS), Perceived Severity(PSE), Perceived Benefit(PBE), Self Efficacy(SE), Cues to Action(CA), General Health Orientation(GHO), Willingness to Use (WTU) and also Willingness to Pay(WTP) as the extension as the model to construct an 45-item questionnaire to assess respondent’s willingness to pay towards healthier bakery product in Bandung in particular. Using non-probability sampling method, the questionnaire was spread to 150 respondents in Bandung with age 18-34. After the responses screened and proved valid and reliable, it was analyzed using Path Analysis to investigate the relationship between variable. The results of this research reveal that the there are three variables which is Perceived Severity, Perceived Benefit and General Health Orientation that make significant relation to Willingness to Use as well as Willingness to Use also make significant relation to Willingness to Pay. Not all of the hypotheses in this research are supported by the result. However, the result related to the previous study by Masoud et al. (2014). The implications of this research from both practical and theoretical aspect are discussed for the entrepreneurial suggestion as well as for future research.  Keywords: Willingness to Pay, Health Belief Model, Health 
Potensi Antibakteri Ekstrak Etanol Batang Balakka (Phyllanthus emblica L.) terhadap Staphylococcus epidermidis serta Evaluasi Mutu Fisik Krim Nasuha, Nabila; Saputri, Muharni; Tambunan, Ika Julianti; Julianty, Siti Muliani; Br Sitepu, Ulva Wirdana; Syahputri, Nabila; Sinaga, Manuella; Syahputri, Devi Yanti
Journal of Pharmaceutical and Health Research Vol 6 No 3 (2025): October 2025
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jharma.v6i3.8525

Abstract

Balakka (Phyllanthus emblica L) is a wild plant, commonly used as a cooking spice called holat. The stem of balakka is believed to contain alkaloids, flavonoids, and tannins that have antibacterial properties. Most previous studies have focused on the fruit and leaves of balakka. On the other hand, Staphylococcus epidermidis bacteria are normal flora on human skin that cause infections. The increasing resistance of these bacteria to antibiotics makes it important to find alternative natural antibacterial agents. The purpose of this study was to examine the antibacterial activity of balakka stem extract and cream against Staphylococcus epidermidis bacteria and to evaluate the physical quality of the cream. This study used experimental methodology. The maceration method used ethanol p.a. on 100 g of balakka stem simplisia. The stages included phytochemical screening, cream formulation with concentrations of 1%, 2%, and 3%, and physical quality tests (organoleptic, homogeneity, emulsion type, pH, viscosity, stability, and irritation). Antibacterial tests were carried out using the agar well diffusion method on extracts and cream preparations. The results showed that 19.30 g of thick extract was obtained, which was positive for alkaloids, flavonoids, and tannins. The resulting cream met physical quality standards, was homogeneous, had an oil-in-water (O/W) emulsion type, a pH of 5.3–6.2, was stable, and did not cause irritation. The antibacterial activity of the extract showed inhibition zones of 14.5 mm (100 mg/ml), 11.5 mm (75 mg/ml), and 8.5 mm (50 mg/ml), while the cream showed 5.5 mm (1%), 7.5 mm (2%), and 9.5 mm (3%). Thus, ethanol extract of balakka stems has potential as an antibacterial agent and can be formulated into a safe cream that meets physical quality standards.
Co-Authors Atik Aprianingsih Br Sitepu, Ulva Wirdana Julianty, Siti Muliani Nasuha, Nabila Saputri, Muharni Sinaga, Manuella Syahputri, Devi Yanti Tambunan, Ika Julianti