Persepsi dan pengetahuan ibu terhadap pangan fungsional di Indonesia

https://doi.org/10.22146/ijcn.73958

Rosyida Nur Bayti Khusna(1*), Lily Arsanti Lestari(2), Supriyati Supriyati(3)

(1) Departemen Bisnis dan Hospitality, Fakultas Vokasi Universitas Brawijaya, Malang
(2) Departemen Gizi dan Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta
(3) Departemen Perilaku Kesehatan, Lingkungan, dan Kedokteran Sosial, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract


Mother’s perception and knowledge of functional food in Indonesia

Background: Non-communicable diseases (NCD) is the highest cause of death in the world. At the end of 2019, the COVID-19 virus (Coronavirus disease) emerged and became a pandemic in various countries. Consumption of functional food is believed to become an alternative therapy for NCD and increase immunity amid the pandemic. A mother's perception of purchasing functional food is essential because of its main role as a food provider in the family.

Objective: This research was conducted to determine the factors related to the mother's purchase of functional food.

Methods: An online cross-sectional survey was carried out among 406 mothers and distributed through the social media platform for two weeks from November to December 2021. Each subject answered questions on general data, basic knowledge, motivation, and buying patterns of functional food products, and ten questions about the perception of functional food. The questionnaires were tested for validity and reliability before being distributed. Data were processed using univariate and bivariate analysis using the Pearson correlation test with STATA software version 15.0.

Results: 55.91% of mothers have an excellent knowledge of functional food. Purchasing functional food was not significantly related to socio-demographic (age, occupation, and education) with p-value>0.05 (0,9088; 0,4413; 0,7451) but significantly associated with knowledge (p-value=0.0161) and behavior which analyzed using the theory of planned behavior including attitudes, subjective norms, and perceived behavioral controls (p<0.05). Mothers purchase functional food products mainly because of health and taste reasons. At the same time, the barriers are due to high prices and lack of information regarding the health benefits contained.

Conclusion: Mother's purchasing behavior is not influenced by socio-demographic conditions because they already have a good awareness of functional food. Mother's knowledge and behavior toward functional food are good because of their high educational level, and healthy food awareness increased during the pandemic. Intensive education and product innovation are still needed to support functional food development in Indonesia.


Keywords


cross sectional survey; functional food; mother's role; theory of planned behavior

Full Text:

PDF


References

  1. World Health Organization. Noncommunicable disease country profiles 2018. [series online] 2018 [2021 Sep 7]. Available from: URL: https://www.who.int/publications/i/item/9789241514620
  2. Kemenkes RI. Hasil utama Riskesdas 2018. Jakarta: Kementerian Kesehatan RI; 2018.
  3. Alkhatib A, Tsang C, Tiss A, Bahorun T, Arefanian H, Barake R, et al. Functional foods and lifestyle approaches for diabetes prevention and management. Nutrients. 2017;9(12):1310. doi: 10.3390/nu9121310
  4. Satuan Tugas Penanganan COVID-19. Data sebaran COVID-19 di Indonesia. [series online] 2021 [2021 Sep 7]. Available from: URL: https://covid19.go.id/id
  5. Sumbria D, Berber E, Rouse BT. Factors affecting the tissue damaging consequences of viral infections. Front Microbiol. 2019;10:2314. doi: 10.3389/fmicb.2019.02314
  6. Haslberger GA, Jacob U, Hippe B, Karlic H. Mechanisms of selected functional foods against viral infections with a view on COVID-19: mini review. Functional Foods in Health and Disease. 2020;10(5):195–209. doi: 10.31989/ffhd.v10i5.707
  7. Bakti IGMY, Sumaedi S, Astrini NJ, Rakhmawati T, Yarmen M, Damayanti S. Applying the theory of planned behavior in functional food purchasing: a young consumers perception. IOP Conf. Ser.: Mater. Sci. Eng. 2020;722:012024. doi: 10.1088/1757-899X/722/1/012024
  8. Rezai G, Teng PK, Mohamed Z, Shamsudin MN. Functional food knowledge and perceptions among young consumers in Malaysia. International Scholarly and Scientific Research & Innovation. 2012;6(3):307–12.
  9. Mitchell C, Ring E. Swedish consumers’ attitudes and purchase intentions of functional food. [series online] 2010 [2021 Sep 7]. Available from: URL: https://www.diva-portal.org/smash/get/diva2:327547/FULLTEXT01.pdf
  10. Arora S, Prabha K, Sharanagat VS, Mishra V. Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana. British Food Journal. 2020;123(8):2805–17. doi: 10.1108/BFJ-06-2020-0469
  11. Huang L, Bai L, Gong S. The effects of carrier, benefit, and perceived trust in information channel on functional food purchase intention among Chinese consumers. Food Quality and Preference. 2020;81:103854. doi: 10.1016/j.foodqual.2019.103854
  12. Amaliah I, David W, Ardiansyah A. Perception of millennial generation toward functional food in Indonesia. Journal of Functional Food and Nutraceutical. 2019;1(1):31–40. doi: 10.33555/jffn.v1i1.11
  13. Carrillo E, Prado-Gascó V, Fiszman S, Varela P. Why buying functional foods? Understanding spending behaviour through structural equation modelling. Food Research International. 2013;50(1):361–8. doi: 10.1016/j.foodres.2012.10.045
  14. Rachmi CN, Hunter CL, Li M, Baur LA. Food choices made by primary carers (mothers/ grandmothers) in West Java, Indonesia. Appetite. 2018;130:84–92. doi: 10.1016/j.appet.2018.08.005
  15. Wilopo SA. Sampling dan estimasi besar sampel aplikasi di bidang kedokteran dan kesehatan masyarakat. Yogyakarta: Pusat Kesehatan Resproduksi FKKMK UGM; 2021.
  16. Depkes RI. Profil kesehatan Indonesia. Jakarta: Departemen Kesehatan RI; 2009.
  17. Arikunto S. Prosedur penelitian suatu pendekatan praktik. Jakarta: Rineka Cipta; 2006.
  18. Peraturan BPOM. Pengawasan klaim pada label dan iklan pangan olahan. Jakarta: Badan Pengawas Obat dan Makanan; 2022.
  19. Urala N, Lähteenmäki L. Consumers’ changing attitudes towards functional foods. Food Quality and Preference. 2007;18(1):1–12. doi: 10.1016/j.foodqual.2005.06.007
  20. Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A. Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products. Food Science and Human Wellness. 2020;9(3):272–9. doi: 10.1016/j.fshw.2020.05.004
  21. Goetzke BI, Spiller A. Health-improving lifestyles of organic and functional food consumers. British Food Journal. 2014;116(3):510–26. doi: 10.1108/BFJ-03-2012-0073
  22. Vella MN, Stratton LM, Sheeshka J, Duncan AM. Functional food awareness and perceptions in relation to information sources in older adults. Nutr J. 2014;13:44. doi: 10.1186/1475-2891-13-44
  23. Topolska K, Florkiewicz A, Filipiak-Florkiewicz A. Functional food—consumer motivations and expectations. Int J Environ Res Public Health. 2021;18(10):5327. doi: 10.3390/ijerph18105327
  24. Kraus A, Annunziata A, Vecchio R. Sociodemographic factors differentiating the consumer and the motivations for functional food consumption. J Am Coll Nutr. 2017;36(2):116–26. doi: 10.1080/07315724.2016.1228489
  25. Pheturen T. Factors impacted consumer satisfaction to purchase product with online reseller on facebook in Bangkok and nearby areas. [series online] 2021 [2021 Sep 7]. Available from: URL: https://archive.cm.mahidol.ac.th/handle/123456789/4173
  26. O’Connor EL, White KM. Willingness to trial functional foods and vitamin supplements: the role of attitudes, subjective norms, and dread of risks. Food Quality and Preference. 2010;21(1):75–81. doi: 10.1016/j.foodqual.2009.08.004
  27. Rösner J, Oeystese I, Clement J. Student consumers’ purchase intention of functional foods an application of the theory of planned behavior. [series online] 2016 [2021 Sep 7]. Available from: URL: https://research-api.cbs.dk/ws/portalfiles/portal/60742924/153910_Master_Thesis_IMM_Roesner_Oeystese.pdf
  28. Kim M-S, Jung B-M. A Study on the dietary and lifestyle changes of middle-aged women in the gwangju area in the COVID-19 Era. Korean Journal of Community Nutrition. 2021;26(4):259–69. doi: 10.5720/kjcn.2021.26.4.259
  29. Luchese RH, Prudencio ER, Guerra AF. Honey as a functional food. [series online] 2017 [2021 Sep 7]. Available from: URL: https://www.intechopen.com/chapters/53775
  30. Wiratmoko MDE, Pribadi A. Physicochemical characteristics of west Sumatera’s forest honey. IOP Conf. Ser: Earth Environ Sci. 2020;415:012015. doi: 10.1088/1755-1315/415/1/012015
  31. Roy P, Kumar V. Functional food: probiotic as health booster. Journal of Food, Nutrition and Population Health. 2018;2(2):12. doi: 10.21767/2577-0586.100042
  32. Wachyuni SS, Wiweka K. The changes in food consumption behavior: a rapid observational study of COVID-19 pandemic. International Journal of Management, Innovation & Entrepreneurial Research. 2020;6(2):77-87. doi: 10.18510/ijmier.2020.628
  33. Plasek B, Temesi Á. The credibility of the effects of functional food products and consumers’ willingness to purchase/willingness to pay– review. Appetite. 2019;143:104398. doi: 10.1016/j.appet.2019.104398
  34. van der Zanden LDT, van Kleef E, de Wijk RA, van Trijp HCM. Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: a segmentation study. Food Quality and Preference. 2015;42:130–8. doi: 10.1016/j.foodqual.2015.01.016
  35. Handayani I, Wicaksono R, Septiana AT. Upaya peningkatan daya tahan tubuh dalam menghadapi COVID-19 bagi masyarakat di lingkungan UNSOED melalui penyediaan dan teknologi pembuatan yogurt. Prosiding Semnas LPPM Unsoed: Pengembangan Sumber Daya Perdesaan dan Kearifan Lokal Berkelanjutan X. Purwokerto; 2020.
  36. Yusmaniar, Kurniawan AH, Surahman. Pelatihan pemanfaatan bumbu dapur sebagai minuman herbal di masa pandemi COVID-19. Jurnal Aplikasi Ipteks untuk Masyarakat. 2021;10(4):336–43. doi: 10.24198/dharmakarya.v10i4.35765
  37. Yusmaniar, Kurniawan AH, Elenora R, el Jannah SM. Peningkatan pengetahuan kader PKK melalui penyuluhan keamanan pangan rumah tangga di Kelurahan Duri Selatan. Jurnal Masyarakat Mandiri. 2021;5(2):466–77.
  38. Purwaningsih I, Hardiyati R, Zulhamdani M, Shintia Laksani C, Rianto Y. Current status of functional foods research and development in Indonesia: opportunities and challenges. Jurnal Teknologi dan Industri Pangan. 2021;32(1):1979–7788. doi: 10.6066/jtip.2021.32.1.83



DOI: https://doi.org/10.22146/ijcn.73958

Article Metrics

Abstract views : 301 | views : 422

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2023 Jurnal Gizi Klinik Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
 
  

  free web stats View My Stats