The Effect of Perceived Susceptibility and Knowledge on Undergraduate Students’ Attitude towards Functional Food

Tri Rakhmawati, Nidya Astrini, Sik Sumaedi, I. Bakti, Medi Yarmen

2019

Abstract

In consumers’ behavior literature, attitude towards functional foods is an essential factor that affects consumers’ acceptance. Functional food companies must ensure that their consumers have a good acceptance of their products. Increasing consumers’ acceptance can be done by improving the factors that influence their attitude. This research aims to test the impact of perceived susceptibility and knowledge on undergraduate students’ attitude towards functional foods that can prevent hypertension. This research is important since the topic is underdeveloped in the literature. This is a quantitative research using a questionnaire as the survey instrument. The respondents were 59 undergraduate students who enrolled in an executive program that belongs to the department of industrial engineering of a private university in Indonesia. The data went through two-step analyses, which were validity and reliability tests and multiple regressions tests. The results revealed that perceived susceptibility and knowledge positively and significantly affect undergraduate students’ attitude towards functional foods that can prevent hypertension.

Paper Citation

in Harvard Style

Rakhmawati T., Astrini N., Sumaedi S., Bakti I. and Yarmen M. (2019). The Effect of Perceived Susceptibility and Knowledge on Undergraduate Students’ Attitude towards Functional Food. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 133-138. DOI: 10.5220/0009980900002964

in Bibtex Style

@conference{16th afc19,
author={Tri Rakhmawati and Nidya Astrini and Sik Sumaedi and I. Bakti and Medi Yarmen},
title={The Effect of Perceived Susceptibility and Knowledge on Undergraduate Students’ Attitude towards Functional Food},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={133-138},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009980900002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - The Effect of Perceived Susceptibility and Knowledge on Undergraduate Students’ Attitude towards Functional Food
SN - 978-989-758-467-1
AU - Rakhmawati T.
AU - Astrini N.
AU - Sumaedi S.
AU - Bakti I.
AU - Yarmen M.
PY - 2019
SP - 133
EP - 138
DO - 10.5220/0009980900002964