1. Home
  2. Vol 2, No 2 (2018)
  3. Wahyuni

Analisis Persepsi Konsumen Terhadap Aspek Risiko Keamanan Pangan Pada Sistem Rantai Pasok Makanan

DOI: https://doi.org/10.21070/prozima.v2i2.2201

Author (s)


(1) * Hana Catur Wahyuni   (Teknik Industri, Fakultas Teknik, Universitas Muhammadiyah Sidoarjo)  
        Indonesia
(2)  Wiwik Sumarmi   (Teknik Industri, Fakultas Teknik, Universitas Muhammadiyah Sidoarjo)  
        Indonesia
(3)  Ida Agustini Saidi   (Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Sidoarjo)  
        Indonesia
(*) Corresponding Author

Abstract


Food security has an important role in human health. Food that is not guarded can be contaminated which has a negative impact on human health. The negative impact arose due to contamination originating from various places, starting from raw materials, processes, distribution etc. In other words, contamination can be sourced from all actors chained to the supply. For this reason, consumers must be able to choose foods that are safe for consumption. This study aims to determine the extent of consumer perceptions of aspects of food safety risk. The study was conducted by distributing questionnaires and processed using one way statistics. The results of the study show that food safety is the main element that is considered in carrying out the food purchasing process.

Keywords

food security, oneway, supply chain, food, characteristics



Full Text: PDF



References


Goetschalckx M., Huang E., Mital P., 2013, Trading off Supply Chain Risk and Efficiency through Supply Chain Design, Procedia Computer Science 16, 658-667.

Grunert, K. G. (2005). Food quality and safety: consumer perception and demand. European Review of Agricultural Economics, 32(3), 369-391. doi:10.1093/eurrag/jbi011

Redmond, E. C., & Griffith, C. J. (2004). Consumer perceptions of food safety risk, control and responsibility. Appetite, 43(3), 309-313. doi:10.1016/j.appet.2004.05.003

Hadiguna RA., 2012, Model Penilaian Risiko Berbasis Kinerja Untuk Rantai Pasok Kepala Sawit Berkelanjutan di Indonesia, Jurnal Teknik Industri, Vol 14, Juni, hal 13- 24.

Hjaila K, Aguirre L.J.M, Zamarripa M, Puigjaner L, Espuna A, 2016, Optimal integration of third parties in a coordinated supply chainmanagement environment, Compter and Chemical Engineering 86, pp 48-61.

Talumewo, P.O.E., Kawet, L., Pondaag, J.,J. (2014). Analisis Rantai Pasok Ketersediaan Bahan Baku Di Industri Jasa Makanan Cepat Saji Pada KFC Multimart Ranotana. Jurnal EMBA, 2(3), 1584- 1591.

Tobing B, 2015, Rantai Pasok Pangan (Food Supply Chain), diakses tanggal 10 Mei 2016.

Wacker R, 2012, The Importance of Food Safety, TÜV SÜD Safety Gauge.


Article View

Abstract views : 159 times | PDF files viewed : 129 times

Dimensions, PlumX, and Google Scholar Metrics

10.21070/prozima.v2i2.2201


Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2018 PROZIMA (Productivity, Optimization and Manufacturing System)

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