Indonesian consumer perception of food safety system in fish supply chain

Wahyuni, Hana Catur; Saidi, Ida Agustini; Sumarmi, Wiwik

doi:10.1088/1757-899x/434/1/012249

Cited by 4 publications

(3 citation statements)

References 9 publications

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“…In addition, attention on components of nutrition outcomes ( n = 4), socio‐cultural drivers ( n = 3), demographic drivers ( n = 4) and food safety ( n = 1) is negligible, relative to the urgency and persistence of these challenges in countries with low HDI. It is worth noting that more research on these components exists outside of peer reviewed journal articles but does not make explicit reference to food systems as a guiding concept (Marinda et al., 2018; van Vliet et al., 2018; Wahyuni et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Nudging fisheries and aquaculture research towards food systems

et al. 2021

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Food system is a powerful concept for understanding and responding to nutrition and sustainability challenges. Food systems integrate social, economic, environmental and health aspects of food production through to consumption. Aquatic foods are an essential part of food systems providing an accessible source of nutrition for millions of people. Yet, it is unclear to what degree research across diverse disciplines concerning aquatic foods has engaged food systems, and the value this concept has added. We conducted a systematic review of fisheries, aquaculture and aquatic food literature (2017-2019) to determine the following: the characteristics of this research; the food systems components and interrelations with which research engaged; and the insights generated on nutrition, justice, sustainability and climate change. Sixty five of the 88 reviewed articles focussed on production and supply chains, with 23 considering human nutrition. Only 13% of studies examined low-and middle-income countries that are most vulnerable to undernutrition. One third of articles looked beyond finfish to other aquatic foods, which illuminated values of local knowledge systems and diverse foods for nutrition. When aggregated, reviewed articles examined the full range of food system drivers-biophysical and environmental (34%), demographic (24%) and socio-cultural (27%)-but rarely examined interactions between drivers. Future research that examines a diversity of species in diets, system-wide flows of nutrients, trade-offs amongst objectives, and the nutritional needs of vulnerable social groups would be nudging closer to the ambitions of the food systems concept, which is necessary to address the global challenges of equity, nutrition and sustainability. | 35 SIMMANCE Et Al. 42 4.2.1 Relationships between food systems components researched 44 4.3. Emerging challenges for food systems 45 4.4. Nudging towards the concept of food systems 46 4.4.1 Consider a broader set of aquatic food types amidst diverse diets 47 4.4.2 Examine system-wide flows of nutrients and tradeoffs amongst objectives 47 4.4.3 Focus on vulnerable and marginalized social groups 47 5. CONCLUSION 48

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Section: Resultsmentioning

confidence: 99%

Nudging fisheries and aquaculture research towards food systems

et al. 2021

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“…Kondisi ini mendorong setiap IKM untuk menerapkan keamanan pangan dalam rantai pasokan. Karena makanan yang aman dikonsumsi dapat meningkatkan daya saing produk ekspor (Wahyuni, Sumarmi, and Saidi 2018).…”

Section: Kasus 3: Latar Belakangunclassified

ANALISA RISIKO PADA RANTAI PASOK (Fokus Penelitian: Risiko Keamanan Pangan)

Wahyuni,

Saidi,

Sumarmi

2019

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Puji syukur kehadirat Alloh SWT yang telah melimpahkan segala hidayah NYA sehingga buku ini dapat diterbitkan sesuai dengan waktu yang direncanakan. Buku ini merupakan salah satu luaran penelitian untuk skim Penelitian Terapan Unggulan Perguruan Tinggi (PTUPT) tahun 2018-2019.Makanan mempunyai peran penting bagi kehidupan manusia. Tetapi, dalam proses penyediaannya terdapat risiko adanya kontaminasi dari unsur lain yang mengakibatkan makanan tidak layak dikonsumsi. Untuk itu, buku ini disusun untuk memperkenalkan kepada pembaca tentang risiko- risiko yang melekat dalam proses penyediaan makanan dari bahan baku sampai ditangan konsumen (rantai pasok).Penulis mengucapkan terima kasih kepada semua pihak yang telah membantu dalam proses penyelesaian buku ini dari tahap awal sampai tahap akhir. Diharapkan, melalui buku ini pembaca dapat lebih memahami konsep dasar tentang analisa risiko pada rantai pasok, terutama di rantai pasok makanan. Selain itu, buku ini diharapkan dapat digunakan oleh mahasiswa sebagai salah satu referensi, terutama untuk mata kuliah yang berhubungan dengan kualitas atau manajemen rantai pasok. Kami juga berharap, buku ini dapat dimanfaatkan oleh kalangan praktisi untuk melakukan identifikasi risiko pada rantai pasok makanan yang diproduksinya. Kami menyadari, buku ini belum sempurna. Untuk itu, kami menerima segala bentuk kritik dan saran yang sifatnya membangun sehingga dapat melengkapi isi buku ini.

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“…The lack of preference for fish is indicated to result from fish bones and fish smell, but also from not being accustomed to consuming fish due to other food habits developed during childhood [30]. What should be noted is that consuming fish is sometimes perceived by some consumers as unsafe and posing a risk to the human health [31,32]. At the same time, some studies indicate that this belief is more prominent among young respondents compared with older age groups [31], which may limit the fish consumption in this population group.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Fish-Consumption Benefits and Safety Knowledge in a Population-Based Sample of Polish Adolescents

Utri-Khodadady,

Głąbska

2023

Nutrients

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Inadequate fish consumption is common and may result from multiple reasons, especially in adolescents who are a population at particular risk of the negative consequences of not consuming the recommended amounts of fish. The aim of the study was to analyze the knowledge about fish-consumption benefits and safety in a population-based sample of Polish adolescents. The stratified random sampling was conducted within two stages: sampling of counties from all voivodeships in Poland (being the basic administrative units of Poland) and inviting secondary schools from the drawn counties to obtain a sample representative of all regions of Poland. The Computer-Assisted Web Interview (CAWI) method was applied to gather the data within the study, and a questionnaire concerning knowledge about fish-consumption benefits and safety with 20 true–false statements was applied. Among 1289 participants, the statement with the highest share of correct answers concerned fish being a source of protein (78.9%) and fish-derived fats being health promoting (77.0%). The statement receiving the least correct answers concerned the type of fatty acids found in fish (7.6%) and the risk of polychlorinated biphenyls (PCBs) in fish (20.5%). Participants who were female, older than 18, underweight, living in an urban environment, from a region far away from the sea and from comprehensive schools provided a higher share of correct answers than other subgroups (p < 0.05). Knowledge concerning fish-consumption benefits and safety among Polish adolescents is in many cases inadequate; thus, nutritional education is needed, especially among younger adolescents, those attending vocational schools, males and those living in a rural environment.

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Indonesian consumer perception of food safety system in fish supply chain

Cited by 4 publications

References 9 publications

Nudging fisheries and aquaculture research towards food systems

Nudging fisheries and aquaculture research towards food systems

ANALISA RISIKO PADA RANTAI PASOK (Fokus Penelitian: Risiko Keamanan Pangan)

Analysis of Fish-Consumption Benefits and Safety Knowledge in a Population-Based Sample of Polish Adolescents

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