Skripsi

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PERILAKU KONSUMSI MIE INSTAN PADA MAHASISWA PROGRAM STUDI GIZI UNIVERSITAS SRIWIJAYA TAHUN 2023

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Penilaian

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The rapid progress of the globalization era, marked by the rapid development of the food processing technology industry, trade, information and services, has an impact on the emergence of pragmatism that wants to be fast and practical in storage, food preparation and consumption. One of the processed foods that support this increasingly dynamic lifestyle is instant noodles. Its practical nature, easy to obtain and low price are favored by various groups including students. The purpose of this study was to analyze the factors associated with instant noodle consumption behavior in students of the Sriwijaya University nutrition study program. This study used a quantitative approach with a cross sectional method. The samples used were students from the Sriwijaya University nutrition study program class of 2020, 2021 and 2022, totaling 102 samples using a stratified proportional random sampling technique. Data analysis was conducted univariately and bivariately using the chi-square test. The results of univariate analysis obtained 63.7% of students have risky instant noodle consumption behavior and 36.3% of students have non-risky instant noodle consumption. The results of this study indicate that there is a relationship between advertising (p-value = 0.022) and eating preferences (p-value = 0.021) with instant noodle consumption behavior. However, there is no relationship between nutrition knowledge (p-value = 0.154) and pocket money (p-value = 0.942) with instant noodle consumption behavior in nutrition study program students of Sriwijaya University. For students who are influenced to consume instant noodles after seeing advertisements, it is recommended to be selective (bypassing advertisements) in seeing advertisements so as not to get excessive stimulus to consume instant noodles, and limit the consumption of instant noodles to a maximum of 1 time a week. Keywords: Students, Nutrition Study Program, Sriwijaya University, Instant Noodle Consumption Literature: 76 (1991-2023)

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002589	T143479	T1434792024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1434792024

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2024

Collation

xvii, 130 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Gizi

Specific Detail Info

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Statement of Responsibility

KA

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