Consumer’s willingness to try new microalgae-based food in Indonesia
Microalgae has been an under-researched food ingredient that is high in protein. In Indonesian context, research on consumer's willingness to try microalgae as a food ingredient should be performed. This research was performed to examine the factors influencing consumers' willingness to tr...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324004046 |
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| author | A.S.H. Wahyuningtyas Z. Abidin W.D.R. Putri Jaya Mahar Maligan Gladys Oryz Berlian Priskilah Febi Widya Ningrum |
| author_facet | A.S.H. Wahyuningtyas Z. Abidin W.D.R. Putri Jaya Mahar Maligan Gladys Oryz Berlian Priskilah Febi Widya Ningrum |
| author_sort | A.S.H. Wahyuningtyas |
| collection | DOAJ |
| description | Microalgae has been an under-researched food ingredient that is high in protein. In Indonesian context, research on consumer's willingness to try microalgae as a food ingredient should be performed. This research was performed to examine the factors influencing consumers' willingness to try microalgae. Data were collected from 535 respondents using a structured questionnaire distributed via Google Form on social media which were then analyzed using Structural Equation Models-Partial Least Square, with initial tests of internal consistency and reliability of questionnaire items carried out using the Pearson Product Moment correlation analysis. The results showed that consumer willingness to try microalgae-based food was positively and significantly influenced by consumer lifestyles towards food and consumer behavior (knowledge, attitudes, involvement and subjective norms). This finding indicates that there is a fairly broad opportunity to develop microalgae as a food ingredient in Indonesia. The government is encouraged to support the promotion of microalgae as health food. Positive support from the government is expected to drive marine farmers, entrepreneurs, food processing industries, cultivators, distributors and food retailers to further enhance the microalgae businesses. |
| format | Article |
| id | doaj-art-e71d118243e04e30922d306d2fd81159 |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-e71d118243e04e30922d306d2fd811592025-08-20T02:35:41ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810136710.1016/j.jafr.2024.101367Consumer’s willingness to try new microalgae-based food in IndonesiaA.S.H. Wahyuningtyas0Z. Abidin1W.D.R. Putri2Jaya Mahar Maligan3Gladys Oryz Berlian4Priskilah Febi Widya Ningrum5Faculty of Agriculture, University of Brawijaya, Indonesia; Corresponding author.Faculty of Fisheries and Marine Science, University of Brawijaya, IndonesiaFaculty of Agricultural Technology, University of Brawijaya, IndonesiaFaculty of Agricultural Technology, University of Brawijaya, IndonesiaFaculty of Agriculture, University of Brawijaya, IndonesiaFaculty of Agriculture, University of Brawijaya, IndonesiaMicroalgae has been an under-researched food ingredient that is high in protein. In Indonesian context, research on consumer's willingness to try microalgae as a food ingredient should be performed. This research was performed to examine the factors influencing consumers' willingness to try microalgae. Data were collected from 535 respondents using a structured questionnaire distributed via Google Form on social media which were then analyzed using Structural Equation Models-Partial Least Square, with initial tests of internal consistency and reliability of questionnaire items carried out using the Pearson Product Moment correlation analysis. The results showed that consumer willingness to try microalgae-based food was positively and significantly influenced by consumer lifestyles towards food and consumer behavior (knowledge, attitudes, involvement and subjective norms). This finding indicates that there is a fairly broad opportunity to develop microalgae as a food ingredient in Indonesia. The government is encouraged to support the promotion of microalgae as health food. Positive support from the government is expected to drive marine farmers, entrepreneurs, food processing industries, cultivators, distributors and food retailers to further enhance the microalgae businesses.http://www.sciencedirect.com/science/article/pii/S2666154324004046New foodWillingness to tryHealthy foodConsumer acceptance |
| spellingShingle | A.S.H. Wahyuningtyas Z. Abidin W.D.R. Putri Jaya Mahar Maligan Gladys Oryz Berlian Priskilah Febi Widya Ningrum Consumer’s willingness to try new microalgae-based food in Indonesia Journal of Agriculture and Food Research New food Willingness to try Healthy food Consumer acceptance |
| title | Consumer’s willingness to try new microalgae-based food in Indonesia |
| title_full | Consumer’s willingness to try new microalgae-based food in Indonesia |
| title_fullStr | Consumer’s willingness to try new microalgae-based food in Indonesia |
| title_full_unstemmed | Consumer’s willingness to try new microalgae-based food in Indonesia |
| title_short | Consumer’s willingness to try new microalgae-based food in Indonesia |
| title_sort | consumer s willingness to try new microalgae based food in indonesia |
| topic | New food Willingness to try Healthy food Consumer acceptance |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324004046 |
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