STUDI DESKRIPSI POLA KONSUMSI MAKANAN FERMENTASI PADA MASA COVID – 19

Elly Rasmikayati, Sulistyodewi Nur Wiyono, Bobby Rachmat Saefudin

Abstract


Maintaining body immunity during the Covid-19 pandemic is important, one of the efforts that can be done is by increasing the consumption of fermented foods. However, the consumption of these foods in students is still low. The purpose of this study was to describe respondents’ consumption patterns of fermented food before and during the pandemic. This study uses a quantitative design with survey methods and the analytical technique used is descriptive The respondents of this study were students of Padjadjaran University with a sample size of 77 people. The results showed that There is a change in consumption patterns during the pandemic, namely the frequency of consumption (3-4 times/week) increasing to 53%. Consumption of more than 5 types of fermented food decreased to 14% and the consumption portion of respondents also decreased by 3%.

 INTISARI

Menjaga imunitas tubuh di masa pandemi Covid-19 merupakan hal yang penting, salah satu upaya yang dapat dilakukan yaitu dengan meningkatkan konsumsi makanan fermentasi. Namun, kenyataannya konsumsi makanan tersebut pada mahasiswa masih rendah. Tujuan penelitian ini adalah mendeskripsikan pola konsumsi makanan fermentasi responden pada sebelum dan saat masa pandemi. Penelitian ini menggunakan desain kuantitatif dengan metode survei dan teknik analisis yang digunakan adalah analisis data deskriptif. Responden penelitian ini merupakan mahasiswa Universitas Padjadjaran dengan ukuran sampel 77 orang. Hasil penelitian menunjukkan bahwa Terdapat perubahan pola konsumsi di masa pandemi yaitu frekuensi konsumsi (3-4 kali/minggu) meningkat menjadi 53%. Konsumsi lebih dari 5 jenis makanan fermentasi menurun menjadi 14% dan porsi konsumsi pada responden juga mengalami penurunan sebesar 3%. 


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DOI: http://dx.doi.org/10.37159/jpa.v25i3.3185

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