Email this article 
Konsumsi sagu keluarga berdasarkan preferensi dan persepsi nilai sosial sagu keluarga di Kabupaten Konawe Provinsi Sulawesi Tenggara
https://doi.org/10.22146/ijcn.17673 Imanuddin Imanuddin(1*), Abidillah Mursyid(2), Joko Susilo(3)
(1) Jurusan Gizi Politeknik Kesehatan Departemen Kesehatan RI, Kendari
(2) Politeknik Kesehatan Departemen Kesehatan RI, Yogyakarta
(3) Jurusan Gizi Politeknik Kesehatan Departemen Kesehatan RI, Yogyakarta
(*) Corresponding Author
Abstract
Background: Variety of staple foods has an important role in supporting food security of the community. However, more people who used to consume non rice turn to consume rice nowadays. Sago (sinonggi) as one of staple foods is consumed less every year in Sulawesi Tenggara. This may be due to some factors, among others are preferences of the community to sago, perception of the community about social value of sago and sago availability.
Objective: To identify the consumption of sago of the family in relation to preferences and perception of the family about social value of sago, availability of sago in the family level and its distribution.
Method: The study was observational with cross sectional design. Research location was determined using cluster stratified random sampling technique. Three sub districts represented category of far, medium, and close from district capital. Two villages represented category of close and far from sub district capital. Distribution of 196 households samples were taken with proportionate sampling technique in 6 chosen villages. Variables of the study consisted of preferences to sago, perception about social value of sago, sago consumption and availability of sago in the household. Data were obtained through structured interview using questionnaire and observation. Bivariable analysis used chi-square; whereas multivariable used logistic regression.
Results: Sago as complementary food of rice was consumed everyday by 65% of households. Preference level of sago was like (70.4%) and favorite (29.6%). Household perceived social value of sago as low (74.0%) and not low (26.0%). Sago was always available throughout the years at distribution level.
Conclusions: There were differences in the consumption of sago based on the family preferences of sago, the family perception of sago social values, and the household availability of sago. Sago availability in the household was the most dominant factor of sago consumption in the household.Keywords
Full Text:
PDFReferences
Hardinsyah, Suhardjo. Kecukupan, Konsumsi, Produksi, dan Pola Pangan Daerah (Provinsi) di Indonesia. Widya Karya Nasional Pangan dan Gizi. Jakarta: LIPI; 1988.
Badan Pusat Statistik Provinsi Sulawesi Tenggara. Sulawesi Tenggara dalam Angka. Kendari: BPS Sulawesi Tenggara; 2004.
Hidayat TS, Trintrin, Mudjianto TT, Hermina, Luciasari E, Susanto D, et al. Pengembangan Pedoman Menu Makanan Gizi Seimbang Makanan Tradisional di Sulawesi Tenggara dan Nusa Tenggara Timur. Jurnal Penelitian Gizi dan Kesehatan Puslitbang Gizi Bogor 1996;19:42-55.
Randall E. Food Preferences as a Determinant of Food Behavior. In: Sanjur D. Sosial and Cultural Perspectives in Nutrition. New York: Prentice-Hall Englewood Cliffs;1982. p. 123-44.
Suhardjo. Sosio Budaya Gizi. Bogor: Direktorat Jendral Pendididikan Tinggi PAU Pangan dan Gizi IPB; 1989.
Khumaidi M. Gizi Masyarakat. Jakarta: PT BPK Gunung Agung; 1994.
Martianto D, Ariani M. Analisis Perubahan Konsumsi dan Pola Konsumsi Pangan Dekade Terakhir. Dalam: Widya Karya Nasional Pangan dan Gizi VIII. Ketahanan Pangan dan Gizi di Era Otonomi Daerah dan Globalisasi. Jakarta: LIPI; 2004. h. 183-207.
Sanjur D. Sosial and Cultural Perspectives in Nutrition. New York: Prentice Hall Englewood Cliffs; 1982.
Lemeshow S, Hosmer D, Klar J. 1990. Adequacy of Sample Size in Health Studies. (Terjemahan) Pramono D. Yogyakarta: UGM Press; 1997. h. 49-52.
Sastroasmoro S. Dasar-Dasar Metodologi Penelitian Klinis. Jakarta: Sagung Seto; 2002.
Khumaidi M. Sistem Kewaspadaan Pangan dan Gizi. Bogor: PAU Pangan dan Gizi IPB; 1989.
Khomsan A, Nasution A, Riyadi H, Anwar F, Sulaeman A. Studi Preferensi Makanan Tradisional di Jawa Tengah, Aceh, dan Sulawesi Selatan Media Gizi dan Keluarga 1996;XX(1):61-7.
den Hartog AP, van Staveren WA, Brouwer ID. Manual for Social Surveys on Food Habits and Consumption in Developing Countries. Weikersheim Germany: Margraf Verlag; 1995.
Candraningsih F, Sumarwan U. Preferensi dan Persepsi Konsumen terhadap Makanan Tradisional Sunda. Media Gizi dan Keluarga 1996; XX(1):53-60.
Sumarwan U. Perilaku Konsumen: Teori dan Penerapannya dalam Pemasaran. Bogor: Ghalia Indonesia; 2004.
Engel JF, Blackwell RD, Miniard PW. Consumer Behavior. Chicago: Dryden Press; 1994.
Baliwati YF, Khomsan A, Dwiriani CM. Pengantar Pangan dan Gizi. Jakarta: Penebar Swadaya; 2004.
Lowenberg ME, Todhunter EN, Wilson ED, Lubawski JL. Food and Man. New Yorks: John Wiley & Sons Inc; 1974.
Gifft HH, Washbon MB, Harrison GG. Nutrition, Behavior and Change. New Jersey: Prentice-Hall Englewood Cliffs; 1972.
DOI: https://doi.org/10.22146/ijcn.17673
Article Metrics
Abstract views : 3104
| 
views : 3370
Refbacks
- There are currently no refbacks.
Copyright (c) 2017 Jurnal Gizi Klinik Indonesia (The Indonesian Journal of Clinical Nutrition)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
