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All Journal Journal Research of Social Science, Economics, and Management Journal of Innovative and Creativity
Eryd Saputra
Politeknik Pariwisata Batam, Indonesia
Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Inovasi Menu Nabati dan Kesadaran Gaya Hidup Sehat Sebagai Determinan Minat Konsumsi Makanan Sehat Nabilah Azzah Aisyah; Eryd Saputra; Miratia Afriani; Rosie Oktavia
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5905

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh inovasi menu nabati dan kesadaran gaya hidup sehat terhadap minat konsumsi makanan sehat di Kota Batam. Metode penelitian yang digunakan adalah kuantitatif dengan penyebaran kuesioner kepada 240 responden yang memiliki pengalaman dalam mengonsumsi makanan sehat. Data dianalisis menggunakan uji validitas, reliabilitas, asumsi klasik, serta regresi linier berganda dengan bantuan SPSS. Hasil penelitian menunjukkan bahwa inovasi menu nabati dan kesadaran gaya hidup sehat berpengaruh positif dan signifikan baik secara parsial maupun simultan terhadap minat konsumsi makanan sehat. Nilai koefisien determinasi sebesar 0,431 menunjukkan bahwa kedua variabel tersebut mampu menjelaskan 43,1% variasi minat konsumsi makanan sehat. Temuan ini menegaskan pentingnya inovasi kuliner dan peningkatan kesadaran konsumen untuk mendorong pola makan yang lebih sehat dan berkelanjutan. Secara praktis, hasil penelitian ini dapat menjadi dasar bagi pelaku usaha kuliner di Batam untuk merancang strategi inovasi menu dan edukasi konsumen guna meningkatkan minat terhadap makanan sehat berbasis nabati.
Innovation in Adding Moringa Leaf Puree (Moringa Oleifera) in the Making of Roti Jala Elly Susanti; Miratia Afriani; Eva Amalia; Eryd Saputra
Journal Research of Social Science, Economics, and Management Vol. 5 No. 3 (2025): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v5i3.1133

Abstract

Concerns over the adverse effects of using synthetic dyes in food products—such as the risk of allergies and long-term health issues—have prompted the need for safer and more nutritious natural dye alternatives. This research aims to explore the innovation in adding Moringa Leaf Puree (Moringa Oleifera) in the making of Roti Jala as an effort to present traditional foods that are healthier and more functional. The research employed an experimental approach with three treatments, namely the addition of Moringa leaf puree at levels of 25%, 50%, and 75% of the total wheat flour. The results showed that the 25% Moringa leaf treatment was the most preferred formulation among the panelists, achieving an overall preference rate of 81%, especially in terms of color, texture, and taste. The ANOVA test indicated significant differences in color, aroma, and taste, but not in texture. Macronutrient content analysis revealed an increase in energy, protein, and fat corresponding with the higher addition of Moringa leaf puree, where the 75% sample yielded 872.2 kcal of energy, 210.7 g of protein, and 179.2 g of fat per 200 grams serving. This study demonstrates that Moringa leaf puree can serve as a natural coloring agent while enhancing nutritional value without diminishing the typical characteristics of Roti Jala. These findings are expected to contribute to the development of traditional culinary innovations that are healthy, economically valuable, and supportive of sustainable food product advancement.
Co-Authors Elly Susanti Eva Amalia Miratia Afriani Nabilah Azzah Aisyah Rosie Oktavia