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All Journal Jurnal Manajemen Jurnal Manajemen Kuliner
Mochammad Akbar
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Transparansi Informasi Label Gizi dan Pengetahuan Gizi pada Kemasan terhadap Keputusan Pembelian Mochammad Akbar
MAMEN: Jurnal Manajemen Vol. 5 No. 1 (2026): Januari 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/mamen.v5i1.7388

Abstract

The increased use of packaged food and beverage goods, the information on the packaging has become one of the most important factors for customers to consider when making purchasing decisions. The clarity of nutrition label information, as well as customer awareness of nutrition, are important factors in assisting consumers in selecting safer and healthier goods. The purpose of this study is to investigate the impact of nutrition label transparency and nutritional knowledge on food and beverage purchasing decisions. The study employed a survey method with a quantitative approach. Data was collected by distributing online questionnaires to 66 respondents chosen using a purposive selection technique. Validity and reliability tests, classical assumption tests, and multiple linear regression analysis were used to analyze the data. The findings revealed that transparency of nutrition label information and nutritional awareness had a positive and significant impact on both individual and group purchase decisions. The coefficient of determination of 74.3% implies that both variables contribute significantly to explaining differences in consumer purchasing decisions.
DEVELOPMENT OF BETAWI GAMBANG BREAD PRODUCTS WITH THE ADDITION OF SORGUM FLOUR AND RED SPINACH AS A MEANS OF UTILIZING LOCAL FOOD INGREDIENTS Mochammad Akbar; Alicia Siti Amanah
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.473

Abstract

This study aims to develop functional Gambang Betawi Bread with partial substitution of wheat flour using sorghum flour (Sorghum bicolor) and red spinach fortification (Amaranthus tricolor L.). This effort was made to utilize local food ingredients rich in nutrients and support food diversification. The research method used was an experimental Completely Randomized Design (CRD) design, involving two treatment formulas: F1 (Sorghum:Wheat 50:50) and F2 (Sorghum:Wheat 75:25). Hedonic tests were conducted by 15 semi-trained panelists using a 5-point Likert scale, followed by Kruskal-Wallis analysis. The results of the sensory test showed that Formula 1 (F1) received the highest acceptance in taste (average 4.27) and texture (average 4.40) in the 'Like' category. Although there was a significant difference in color attributes (P<0.05), there was no significant difference in taste, aroma, and aftertaste between F1 and F2. Calculation of the nutritional content per serving (100g) showed an increase in fiber (1.8g) and protein (7.4g). It was concluded that Formula 1 was the best formulation accepted by the panelists and was feasible for commercial development, with a selling price of Rp9,515 per serving (35% margin).
Co-Authors Alicia Siti Amanah