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All Journal Journal of Consumer Science Journal of Food and Culinary
Nasir, Syifa Qolbiyah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Social Sciences

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Nutrition Information and Health Message on Sugar, Salt, and Fat Content on Ready-to-Serve Food Products in Indonesia: An Examination of Consumer and Producer Perspectives Nasution, Zuraidah; Rimbawan, Rimbawan; Fajriaty, Deannisa; Nasir, Syifa Qolbiyah; Sutrisna, Aang; Sari, Eny Kurnia; Susanti, Eva
Journal of Consumer Sciences Vol. 9 No. 3 (2024): Journal of Consumer Sciences
Publisher : Department of Family and Consumer Sciences, Faculty of Human Ecology, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jcs.9.3.451-475

Abstract

The popularity of ready-to-serve foods has increased in Indonesia, particularly among busy consumers with limited time for cooking at home. However, the consumption of ready-to-serve foods high in sugar, salt, and fat (SSF) has prompted concerns regarding their potential adverse health impacts when consumed excessively. The present study aimed to investigate consumers’ behavior and perception regarding the purchase of ready-to-serve foods and the practice of food producers in providing these products. The study employed a structured questionnaire involving 100 consumers selected based on purposive sampling. Additionally, focus group discussions were conducted with 80 ready-to-serve food producers across five Indonesian cities using a cross-sectional research design. The data analysis, conducted using binary logistics, yielded significant findings regarding the relationship between consumers’ income and their purchase decisions regarding ready-to-serve food. This study revealed that price (42%), taste (31%), and accessibility (23%) were the primary factors influencing consumers’ food choices. However, it also indicated that nutrition and health aspects received inadequate attention from consumers, which is a cause for concern. Concurrently, the producers who participated in this study indicated that they prioritize sanitation and hygiene (53.8%) in their food production, citing regulatory requirements as the primary driver of this practice. It is regrettable that the majority of the producers (92.5%) lacked information regarding the nutrition content of their products. Moreover, they did not actively contribute (2%-11%) to controlling SSF levels except to respond to consumers’ demands. These findings underscore the necessity for enhanced awareness campaigns and implementation strategies involving all stakeholders to promote healthier, ready-to-serve foods. The implications of these findings for future policy and practice are significant, highlighting the need for a more comprehensive approach to nutrition education and labeling in the ready-to-serve food industry in Indonesia.
Potential of Edible Insects in Indonesia as Nutritious Local Food Nasir, Syifa Qolbiyah
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.13717

Abstract

Amid the expansion of the global population, the demand for sustainable, high-quality food rises. Edible insects provide an innovative and promising alternative to traditional sources of animal protein. Abundant types of insects are recognized as safe to eat worldwide and various edible insect-based food products have been widely developed globally. This research is a narrative review that identified articles using keywords in English and Bahasa. Searches were conducted on Google Scholar, Scopus, Science Direct, and MDPI. Twenty out of 106 articles were selected for the final used in the review. The review emphasizes the diverse range of edible insect species present in Indonesia and their remarkable nutritional benefits, which include energy, carbohydrate, protein, fat, and micronutrients. These insects have been integrated into local delicacies, leading to the creation of some innovative products such as pempek, cookies, sausages, and meat substitutes. However, the wider acceptance of edible insects in everyday diets is still hindered by religious, cultural, food safety, and perceptual obstacles. Further multidisciplinary research is needed to make edible insects a viable solution for a sustainable food system in the future.
Co-Authors Eva Susanti Fajriaty, Deannisa Nasution, Zuraidah Rimbawan , Sari, Eny Kurnia Sutrisna, Aang