Fish-based Foods Consumption; dissemination of knowledge, health factors and the ability to process and serve

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Dhian Tyas Untari, Hapzi Ali, Adi Fahrudin, Tri Widyastuti, Juanda, Ni Nyoman Sawitri, Fata Nidaul Khasanah , Timorora Sandha Perdhana, Tulus Sukreni, Budi Satria, Didin Hikmah Perkasa

Abstract

This study aims to determine the influence of knowledge dissemination; fish-based food variations, health factors and the ability to process and serve food toward community interest to consume fish-based food. Data collection was carried out in November - December 2022, located in Setu Bekasi District. The method uses a questionnaire with test techniques in the form of comparative, case, operational and quantitative analysis studies. Respondents were taken as a sample of 100 respondents obtained randomly. Data analysis using Microsoft Excel software and SPSS software. To find out the factors that influence the level of fish consumption, a statistical test was carried out; F test and T test. The results showed that the dissemination of knowledge of food variations from the family and the ability to process and serve food are two important things to increas the community interest in fish-based foods, while health factors do not have an influence on the interest of the community in food-fish based.

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