Relevant bibliographies by topics / ACCEPTANCE OF INDONESIA CONSUMERS' DEMAND FOR HEALTH PRODUCTS

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Academic literature on the topic 'ACCEPTANCE OF INDONESIA CONSUMERS' DEMAND FOR HEALTH PRODUCTS'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "ACCEPTANCE OF INDONESIA CONSUMERS' DEMAND FOR HEALTH PRODUCTS"

1

Haryono, Haryono. "Processing, Nutrients, Market Access, and Pumpkin Rice Acceptance." West Science Social and Humanities Studies 2, no. 10 (2024): 1723–35. http://dx.doi.org/10.58812/wsshs.v2i10.1375.

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This study investigates the effects of processing techniques, nutrient content, and market accessibility on consumer acceptance of pumpkin analogue rice in Indonesia. As consumer demand for healthier and more sustainable food alternatives grows, understanding the key factors driving acceptance of innovative products like pumpkin analogue rice is critical. Using a quantitative approach, data were collected from 90 respondents through structured questionnaires and analyzed with SPSS version 25. The results reveal that processing techniques, nutrient content, and market accessibility significantl
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Alhujaili, Asmaa, Giuseppe Nocella, and Anna Macready. "Insects as Food: Consumers’ Acceptance and Marketing." Foods 12, no. 4 (2023): 886. http://dx.doi.org/10.3390/foods12040886.

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The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with insect-based food, mainly regarding consumer acceptance and commercialization. In this systematic review, we explored these challenges by reviewing 85 papers from 2010 to 2020, which were selected following the PRISMA methodology. Additionally, we applied the SPIDER (Sample, Phenomenon of Interest,
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3

Khaliqi, Muhammad, and Tasya Chairuna Pane. "Young consumer awareness of halal food in Indonesia." E3S Web of Conferences 332 (2021): 04004. http://dx.doi.org/10.1051/e3sconf/202133204004.

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The future of the halal product industry in Indonesia is determined by Indonesian consumers’ demand. Young consumers have a significant role in the development of halal products because 25 percent of consumers in Indonesia are young consumers. Therefore, this research focused on the awareness of young Indonesian consumers to halal products. The purpose of this study was to analyse the factors affecting the awareness of young Indonesian consumers. The data used were cross-section data collected from young consumers of halal products for the 17-25 age group by using 157 respondents. Convenience
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4

Khajavi, Maryam Z., Khadijeh Abhari, Fatemeh Barzegar, and Hedayat Hosseini. "Functional Meat Products: The New Consumer's Demand." Current Nutrition & Food Science 16, no. 3 (2020): 260–67. http://dx.doi.org/10.2174/1573401315666190227161051.

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In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate
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Bahtera, Novyandra Ilham, Evahelda Evahelda, Eddy Jajang Jaya Atmaja, Iwan Setiawan, and Riko Irwanto. "THE TECHNOLOGY ACCEPTANCE MODEL (TAM) ON PEPPER FARMERS IN BANGKA, INDONESIA." Journal of Information System and Technology Management 4, no. 15 (2019): 48–58. http://dx.doi.org/10.35631/jistm.415005.

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Nowadays, the use of information technology becomes a new business model in which consumers are more open to demand their needs and take over the decision of the ideal product. However, farmers as the producers of agriculture commodities seem to be reluctant to using information technology in selling their products. The study aims to examine the effect of the perceived usefulness and perceived ease of use of information technology towards the attitude of using information technology in pepper farmers’ marketing practices through the technology acceptance model. The study used face-to-face data
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6

Roosen, Jutta, Maike Bruhn, Rebecca-Ariane Mecking, and Larissa S. Drescher. "Consumer Demand for Personalized Nutrition and Functional Food." International Journal for Vitamin and Nutrition Research 78, no. 6 (2008): 269–74. http://dx.doi.org/10.1024/0300-9831.78.6.269.

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New developments in nutrigenetic research and the European regulation 1924/2006 on health claims have spurred interest in developing and marketing functional food designed for personalized nutrition. Personalized nutrition uses genetic information regarding a person’s health risk profile. Specifically adapted nutrition recommendations are claimed to help reducing disease risk. An internet survey was conducted in December 2007 using a sample of 452 randomly selected adults in Germany. The survey instrument assesses if consumers would be willing to participate in genetic risk profiling, if they
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7

Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (2021): 335. http://dx.doi.org/10.31989/ffhd.v0i0.817.

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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educ
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8

Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (2021): 335. http://dx.doi.org/10.31989/ffhd.v11i8.817.

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Abstract:
Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educ
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9

Rosnani, Neni, Rini Hastuti, and Erlina Puspitaloka Mahadewi. "Analysis Of Demand For Health Insurance Business During The Indonesian Covid Pandemic." International Journal of Health and Pharmaceutical (IJHP) 2, no. 3 (2022): 597–605. http://dx.doi.org/10.51601/ijhp.v2i3.106.

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The implementation of BPJS in Indonesia nine years ago, seems to have had an impact on a number of insurance companies also demand of the health insurance during pandemic in Indonesia. This mandatory program from the government inevitably affects the competitive landscape of the insurance industry in Indonesia, especially private insurance companies that serve health and other private insurance companies. Healthcare insurance competition is expected to become a mechanism capable of creating efficiency that functions as a tool to protect consumers and business actors. The Indonesia government p
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10

Ciudad-Mulero, Maria, Patricia Morales, Montaña Cámara, and Virginia Fernández-Ruiz. "Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers." Sustainability 14, no. 5 (2022): 3083. http://dx.doi.org/10.3390/su14053083.

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Nowadays, the food industry has developed novel gluten free extruded snack type products made from pulses, which could be good candidates to promote pulse consumption as a sustainable food product, while also satisfying the consumer’s demand. Snack type products are a large part of the young people’s diets and impact health outcomes, so it is essential to offer them snacks with a better nutritional profile. In this study, 81 Spanish millennial consumers tasted “in situ” six different gluten free snacks based on pulse flour (lentil and chickpea) marketed in Spain. The aim of the present study w
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Book chapters on the topic "ACCEPTANCE OF INDONESIA CONSUMERS' DEMAND FOR HEALTH PRODUCTS"

1

Khorwal, Manish Kumar, Raghavendra T, and Thashneem T. Bhanu. "AN ORGANOLEPTIC ANALYSIS ON CUSTOMER ACCEPTANCE OF ‘READY- TO-USE’ MILLET-MADE JALEBI BATTER." In The Challenges and Issues of Sustainability in the Hospitality and Tourism Industry. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurch164.

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The world is amid several health disorders and chronic diseases caused by an imbalanced diet. Millets can play a vital role in human life to live healthy as millets can fulfil the nutritional requirements of the human body. Millets being a traditional crop, yet, there is less demand for direct consumption and we take this as an opportunity and aim in developing valueadded products that are ready to use milletmade jalebi batter which would further suit the requirement of the modern population. Keeping in mind the health and other benefits of millets, this study is a four-fold comparative study.
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Journal articles
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