Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal WMJ (Warmadewa Medical Journal) Journal of Consumer Science
Sari, Eny Kurnia
Unknown Affiliation
Health Professions Medicine & Pharmacology Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
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.
Nutritional Status and Food Preference Differences Among Primary School Students in Karangasem, Bali Kowara, Mellysa; Suiraoka, I Putu; Octaria, Yessi Crosita; Sari, Eny Kurnia; Malipu, Agnes A
WMJ (Warmadewa Medical Journal) 88-100
Publisher : Warmadewa University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmj.10.2.13770.88-100

Abstract

Nutritional status during primary school age is essential for optimal physical growth and cognitive development. Dietary transitions driven by modernization—including increased consumption of fast foods and sweetened beverages—may reduce the intake of nutrient-dense foods. This study aimed to describe the nutritional status and food preferences of students at SDN 2 Besakih, Karangasem, Bali. A cross-sectional study was conducted. Anthropometric measurements were obtained from all students present (n = 211) and assessed using BMI-for-age and height-for-age indicators based on WHO AnthroPlus standards. Food preference data were collected from 72 students selected through stratified sampling using a pictorial Likert-scale questionnaire. Data were analysed using univariate, bivariate, and multifactorial tests. Most students exhibited normal nutritional status, although both undernutrition and overnutrition were present. The leftward shift in BMI-for-age and height-for-age z-score curves indicated vulnerability to undernutrition and stunting. Female students demonstrated significantly higher preference scores for chicken dishes (p = 0.003) and milk-based or sweetened beverages (p = 0.009). Grade level influenced preferences for chicken dishes and beverages, with no significant interaction between gender and grade. Vegetable preference was relatively low across all groups. Primary school children in rural Karangasem face a double burden of malnutrition accompanied by shifting dietary preferences toward less balanced food choices. Strengthening school-based nutrition interventions, including nutrition education, healthy canteen programs, and routine growth monitoring, is critical to fostering healthy dietary habits early in life.
Co-Authors Eva Susanti Fajriaty, Deannisa I Putu Suiraoka Kowara, Mellysa Malipu, Agnes A Nasir, Syifa Qolbiyah Nasution, Zuraidah Octaria, Yessi Crosita Rimbawan , Sutrisna, Aang