Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Indonesian Journal of Global Health research Public Health and Preventive Medicine Archive
Suci Maudy Aulia
Universitas Indonesia
Education Health Professions Languange, Linguistic, Communication & Media Nursing Public Health

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

Found 2 Documents
Search

 1 
Analysis of Food Waste Behaviour in the Household Sector Suci Maudy Aulia; Evi Martha
Indonesian Journal of Global Health Research Vol 7 No 1 (2025): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v7i1.5225

Abstract

A total of 62% of food waste comes from household waste in the world. In Indonesia, as much as 40.3% of food waste is recorded as waste generation in 2020. This problem of food waste arises from a diverse set of household behaviours. This study aims to analyze the behaviors that lead to food waste in households using Social Cognitive Theory (SCT) and Theory of Planned Behaviour (TPB). This research is using the Systematic Literature Review research method. The search was conducted using three databases namely Google Scholar, Pubmed, and ScienceDirect. The keywords used were ‘food waste’, ‘behavior’, and ‘household’. The inclusion criteria of this study were articles published since the last 5 years using English. Articles were screened using the PRISMA Framework. Food waste behaviour in household sector can occur due to various factors such as demographic, consumptive behaviour, food management knowledge and skills, psychological and consumer perceptions, and environmental and accessibility in community. The discovery of factors causing food waste through the SCT and TPB theoretical approach can help in planning more optimal and targeted health promotion interventions.
Analysis of food waste behavior among managers, employees, and consumers at Warung Tegal in 2025 Suci Maudy Aulia; Evi Martha; Zakianis Zakianis
Public Health and Preventive Medicine Archive Vol. 13 No. 2 (2025)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53638/phpma.2025.v13.i2.p02

Abstract

Background and purpose: In Indonesia, food waste is an urgent problem, especially in the informal food sector, such as Warung Tegal or food stall, which has received insufficient attention in waste-reduction initiatives. Despite its high prevalence, research on food waste behavior in this sector remains limited, creating a gap in understanding of how managers, employees, and consumers influence waste generation. This study aims to explore behavior of managers, employees and consumers of Warung Tegal. Methods: This study uses a qualitative phenomenological design with thematic analysis, based on in-depth interviews and field observations with 12 informants, including managers, employees, consumers from three Warung Tegal outlets, as well as environmental activists (FoodCycle Indonesia), the South Jakarta Environment Agency, and A Garbage Collector. Results: The findings suggest that food waste may be influenced by a variety of behavioral factors. It was observed that one in three Warung Tegal had implemented waste sorting, though government support for food waste management was considered inadequate. In addition, awareness programs regarding food waste management have yet to be directed towards Warung Tegal business owners and waste management officers, who play a crucial role in this cycle. Conclusion: Behavioral analysis of the informants indicates that food waste is influenced by various factors, including community access to waste management facilities and support initiatives tailored to the Warung Tegal sector. These findings highlight that Warung Tegal business operators could benefit significantly from support from the government and environmental organizations to raise awareness about the risks of food waste and mitigate this critical issue.
Co-Authors Evi Martha Zakianis Zakianis