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"Makanan organik adalah makanan yang diproduksi dengan menggunakan metode yang aman bagi lingkungan seperti tidak menggunakan bahan kimia, pestisida, atau organisme hasil rekayasa genetika lainnya. Pandemi COVID-19 telah membawa perubahan pola perilaku konsumen, termasuk pada konsumsi makanan organik yang menyebabkan kenaikan pada penjualan produk. Penelitian ini akan mengidenfitikasi pengaruh consumer involvement, price sensitivity, dan sensory appeal pada minat beli makanan organik selama pandemi COVID-19 berlangsung. Hipotesis penelitian akan diuji menggunakan structural equation modelling (SEM) dengan metode Partial Least Square (PLS). Model penelitian menggunakan eksplanatori riset dengan menyebar survei kuesioner secara daring dengan kriteria responden yang pernah mengkonsumsi sayuran dan buah organik selama pandemi COVID-19 berlangsung.

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Organic food is grown and produces in an organic way without any use of chemicals such as pesticide, fertilizers, or any other modified organism. COVID-19 brought a significant change on consumer behavior, including organic food consumption. Thus, resulting an increase in sales. The focus of this study is to identify the effects of consumer involvement, price sensitivity, and sensory appeal of organic food purchase intention during the COVID-19 pandemic. Structural equation modelling with Partial Least Square (PLS) and multi-sample approach were used as a technique to analyze the research models proposed in the study. To test the model, this study used explanatory research with an online survey with criteria of the respondents that has purchase organic food during the COVID-19 pandemic."

"Di era modern, perkembangan industrial dan meningkatnya populasi dunia menaruh tanah pertanian dalam tekanan yang membuat manusia melakukan apapun untuk memperbaiki produksi pertanian yang sedang dalam tekanan krisis pertanian, hama yang tak terkontrol dan kesuburan tanah yang buruk. Oleh karena itu Badan Pangan dan Pertanian (FAO) menyarankan untuk mengimplementasikan pertanian organik untuk melestarikan lingkungan dunia yang menghasilkan panen makanan organi untuk manusia. Di Indonesia, konsumsi makanan organik mulai berkembang dan menjadi konsumen potensial di masa depan. Saat pandemi COVID-19, dilaporkan makanan organik di Indonesia meningkat permintaan nya. Berdasarkan fenomena tersebut, penelitian ini bertujuan untuk menganalisa intensi beli terhadap makanan organik dengan menggunakan variabel health consciousness, consumer knowledge, dan subjective norms sebagai faktor dalam sikap konsumen dan intensi beli terhadap makanan organik dan selain itu consumer attitude sebagai peranan mediasi untuk purchase intention. Penelitian ini dapat mengumpulkan 205 responden dari Indonesia yang pernah membeli makanan organic saat pandemic COVID- 19 untuk mengisi kuesioner secara online dan dianalisa menggunakan Structural Equation Modelling (SEM). Penemuan dalam penelitian ini menunjukkan bahwa consumer attitude, consumer knowledge dan subjective norms memiliki pengaruh signifikan pada purchase intention sedangkan environmental concern dan health consciousness terhadap hubungan pada purchase intention telah dimediasi penuh oleh consumer attitude.

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In this modern era, industrial development and increasing population of the world put agricultural land under pressure which makes people do anything to improve the production of agriculture under the pressure of crisis in agriculture, uncontrolled pests, and bad fertility. Hence, Food and Agricultural Organization (FAO), suggest implementing organic agriculture to preserve the world environment which harvest the organic foods for the people. In Indonesia, the organic food consumption starts emerging and could become the potential consumer in coming years. During pandemic of COVID-19, it reported that organic foods in Indonesia is increased in terms of demand. Based on the phenomenon, this research aims to analyzed the intention to purchase towards organic foods by using the variables of health consciousness, environmental concern, consumer knowledge, and subjective norms as a factors of consumer attitude and purchase intention towards organic food while consumer attitude as mediating role to purchase intention towards organic foods. The research was gathered 205 respondents from Indonesia that bought organic foods during COVID-19 pandemic to fill the online questionnaire and then analyzed using Structural Equation Modelling (SEM). The findings showed that consumer attitude, consumer knowledge and subjective norms have a significant influence on purchase intention while environmental concern and health consciousness in its relationship on purchase intention has been fully mediated by consumer attitude."

"Konsumsi yang bertanggung jawab secara sosial dan lingkungan meningkat seiring bertambahnya permasalahan lingkungan. Konsumsi makanan organik merupakan salah satu faktor kunci dari konsumsi realistis yang bertujuan untuk mengurangi pencemaran lingkungan. Penelitian ini bertujuan untuk melihat peran mediasi variabel sikap terhadap makanan organik pada hubungan antara efikasi diri dan intensi pembelian makanan organik. Partisipan dalam penelitian ini diantaranya adalah pelajar/mahasiswa, pegawai swasta, pegawai BUMN, dan PNS. Alat ukur yang digunakan dalam penelitian ini terdiri dari alat ukur intensi pembelian makanan organik, sikap terhadap makanan organik, dan efikasi diri dari Pang et al. (2021). Penelitian ini dilakukan dengan menyebarkan kuesioner penelitian melalui platform media sosial. Analisis mediasi dilakukan menggunakan PROCESS 4.0. milik Hayes. Hasil analisis menunjukkan bahwa sikap memediasi hubungan antara efikasi diri dan Intensi pembelian makanan organik secara parsial atau sebagian. Berdasarkan analisis yang dilakukan, ditemukan hasil direct effect sebesar 0.18, indirect effect sebesar 0.35, dan total effect sebesar 0.38. Oleh karena itu, dapat diketahui bahwa sikap terhadap makanan organik memiliki pengaruh yang lebih besar terhadap intensi pembelian makanan organik daripada efikasi diri

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Socially and environmentally responsible consumption is increasing along with the increasing number of environmental problems. Consumption of organic food is one of the key factors of realistic consumption which aims to reduce environmental pollution. This study aims to examine the mediating role of attitude towards organic food on the relationship between self-efficacy and organic food purchase intention. Participants in this study included students, private employees, BUMN employees, and civil servants. The measuring instruments used in this study consisted of measuring the intention to buy organic food, attitudes, and self-efficacy from Pang et al. (2021). This research was conducted by distributing research questionnaires through social media platforms. Mediation analysis was performed using Hayes's PROCESS 4.0. The results of the analysis show that attitude mediates the relationship between self-efficacy and intention to buy organic food partially. Based on the analysis, it was found that the direct effect was 0.18, the indirect effect was 0.35, and the total effect was 0.38. Therefore, it can be seen that attitude has a greater influence on the intention to buy organic food than self-efficacy."

"Kerusakan lingkungan dan terancamnya kesehatan akibat dari perubahan iklim dapat meningkatkan perhatian konsumen terhadap konsumi makanan sehat dan ramah lingkungan, yaitu makanan organik. Penelitian ini bertujuan untuk melihat peran sikap terhadap makanan organik sebagai mediator antara efikasi respons dengan intensi membeli makanan organik. Penelitian ini merupakan penelitian kuantitatif dengan data penelitian yang diperoleh melalui survei secara daring kepada masyarakat dewasa muda usia 18 - 45 tahun (N = 248) yang dilakukan dengan teknik purposive sampling. Analisis mediasi dilakukan menggunakan tool Hayes’ model 4 yang terdapat pada IBM SPSS PROCESS versi 4.0 (efek langsung (c’) β = 0.49, p < 0.05 dan efek tidak langsung (ab) β = 0.21 , p < 0.05) hasil penelitian menunjukan niat membeli makanan organik dipengaruhi oleh sikap terhadap makanan organik, sedangkan sikap terhadap makanan organik dipengaruhi oleh efikasi respons. Untuk menjaga masyarakat tetap sehat, maka perlu diberikan pengetahuan terkait makanan organik agar memiliki sikap yang lebih positif terhadap makanan organik dan akan meningkatkan keinginan membeli makanan organik.

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Environmental damage and health threats due to climate change can increase consumer attention to the consumption of healthy and environmentally friendly food, namely organic food. This study aims to examine the role of attitude towards organic food as a mediator between response efficacy and intense buying of organic food. This quantitative study obtained its research data through a survey for young adults aged between 18-45 years old (N = 248) which was conducted using purposive sampling technique. Mediation analysis was performed using the Hayes' model 4 tool contained in IBM SPSS PROCESS version 4.0 (direct effect (c’) β = 0.21, p < 0.05 and indirect effect (ab) β = 0.21 , p < 0.05). Results demonstrate that organic food intention was determined by attitude towards organic food, while attitude towards organic food was determined by response efficacy. To keep people healthy, it is necessary to provide knowledge related to organic food consumption, which in turn will encourage people to have a more positive attitude towards organic food, as well as will increase their desire to buy organic food"

"Skripsi ini mengadopsi dari penelitian yang pernah dilakukan oleh peneliti di Malaysia. Tujuan utama skripsi ini adalah mengetahui faktor yang mempengaruhi konsumen untuk membeli produk organik, yaitu: adanya issue yang beredar tentang produk makanan yang mengandung racun, apakah konsumen sadar terhadap produk makanan yang ia makan, apakah konsumen menjaga produk makanan yang dikonsumsi, bagaimana organik yang dirasakan oleh konsumen, apakah konsumen mengetahui nilai tambah dari mengkonsumsi produk organik, dan yang terakhir adalah faktor agama, Indonesia merupakan Negara yang memiliki jumlah penduduk memeluk agama Islam terbesar di dunia. Halal, merupakan suatu hal yang tidak bisa di ditawar bagi pemeluk agama Islam. Menurut syariah Islam, seorang muslim wajib mengkomsumsi makanan yang Halal. Dengan semangkin moderennya gaya hidup, apakah label Halal di kemasan mempengaruhi keinginan untuk membeli produk organik. Metode yang digunakan dalam skripsi ini yaitu Regresi berganda.

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This research is adopted from previous study was conducted in Malaysia. The main objective of this research is to determine factors those affect consumer intention in consuming organic food, namely: the issue of food poisoning, consumer awareness of food product, how organic food is perceived by customers, added value of consuming the organic food, and religion factor. Indonesia has a great number of people who embrace Islam religion. Halal food is a matter that cannot be bargained for devotees of Islam religion. According to Islamic Shari?a, Muslim people must consume Halal food, furthermore, recently it becomes a new lifestyle in the middle of this growing era. For some people, Halal sign on the food package would be considered before they consume. This research used multiple regression method."

"ABSTRAKPenelitian ini mengeksplorasi niat perilaku pro-lingkungan dalam pengaturan restoran, yang berfokus pada menu perilaku makan berkelanjutan. Tujuan dari penelitian ini adalah untuk memahami niat perilaku konsumen dalam memilih menu pilihan nabati organik di restoran, serta niat mereka untuk mengunjungi restoran yang menampilkan menu pilihan nabati organik. Model pada penelitian ini mengadopsi pendekatan integratif dari Theory of Planned Behavior (TPB) dan Norm Activation Model (NAM), dengan penambahan dua hubungan antar variabel untuk mengatasi kesenjangan dari penelitian sebelumnya. Sebanyak 383 tanggapan dikumpulkan dari konsumen aktual dan potensial dari makanan dan minuman nabati organik di Indonesia yang berusia minmal 18 tahun. Penelitian ini menggunakan Structural Equation Modeling (SEM), khususnya pendekatan CB-SEM yang dianalisis menggunakan LISREL 8.8. Temuan menunjukkan personal norm, attitude, dan perceived behavioral control adalah penentu niat untuk memilih menu pilihan nabati organik, yang pada akhirnya mendorong niat untuk mengunjungi restoran yang menampilkan menu nabati organik. Hasil menunjukan bahwa subjective norm memiliki pengaruh langsung yang tidak signifikan terhadap niat konsumen, namun subjective norm secara tidak langsung mempengaruhi niat konsumen melalui personal norm. Selanjutnya, perceived behavioural control ditemukan menjadi motif yang paling menonjol untuk memprediksi niat konsumen. Implikasi manajerial dari penelitian ini dibahas lebih lanjut bersama rekomendasi untuk penelitian masa depan.

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ABSTRACT

This research explores pro-environmental behavior intention in a restaurant setting, especially it focuses on sustainable or green menu dining behavior. The purpose of this study is to understand consumer behavioral intention on choosing organic plant-based menu item at a restaurant, as well as their intention to visit restaurant featuring organic plant-based menu items. The study model adopts an integrative approach of the Theory of Planned Behavior (TPB) and Norm Activation Model (NAM), in addition to two additional relationships to address the gap of previous research. A total of 383 responses is gathered from an actual and potential consumer of organic plant-based food and beverages in Indonesia which is at least 18 years old. This study uses Structural Equation Modelling (SEM), particularly the CB-SEM approach that is analyzed using LISREL 8.8. The findings indicate personal norm, attitude, and perceived behavioral control are the determinants of intention to choose organic plant-based menu items, which ultimately drive intention to visit a restaurant that features an organic plant-based menu. The result indicates subjective norm has a non-significant effect directly towards consumer intention, however subjective norm indirectly influences intention through the personal norm. Further, perceived behavioral control is found to be the most salient motive to predict consumer intention. The managerial implication of the research is discussed further alongside recommendations for future research."

"Organic waste mostly comes from food waste, which has characteristics of high concentrations of nitrogen and fat, and high humidity. Domestic waste in Indonesia has a high organic content, which is suitable for anaerobic conditions. Waste oil and fat can be used as co-substrates and are helpful in yielding biogas in an anaerobic digestion (AD) process. The aim of this research is to analyze the performance of a food waste dry anaerobic digestion reactor after the addition of fat oil and grease (FOG) waste. The research was conducted using a semi-continuous stirred tank reactor (SCSTR) with an active volume of 400 L, operated at an average temperature of 27.8±1.07oC. Two experimental scenarios were performed, using varying types of food waste, food waste with cow dung as substrate, and FOG waste as co-substrate. The experiment was conducted using an Organic Loading Rate (OLR) of approximately 10 kg VS/m3, with a constant mixing intensity of 30 rpm. The results show that there was a significant difference between the input of food waste substrate with and without the addition of FOG (p<0.05). The average reduction of volatile solids (VS) and chemical oxygen demand (COD) removal in the substrate input with FOG addition was higher than without the addition. The mean percentages of COD removal and VS reduction in the substrate input with FOG addition were 63.3±2.71% and 89.30±1.55%, whereas those for substrate input without FOG addition were 59.45±4% and 77.65±1.46%, respectively. The study concludes that the use of FOG as a co-substrate in a dry AD food waste reactor is not only beneficial in reducing FOG waste generation, but also has a significant impact on reducing COD and VS, which can enhance potential biogas yield."

"Tujuan dari penelitian ini adalah untuk memprediksi faktor-faktor yang menjadi penentu niat untuk mengonsumsi makanan khas Sumatera Utara. Peneliti menggunakan pendekatan theory of planned behavior sebagai dasar penelitian yang dimodifikasi dengan mengikutsertakan faktor ciri-ciri kepribadian terkait makanan yaitu food neophobia dan food involvement. Dalam penelitian ini, food neophobia dimasukkan untuk menilai efek moderasi pada setiap hubungan pada model, kecuali pada food involvement. Pengumpulan data dilakukan secara kuantitatif dengan menyebarkan kuesioner daring kepada Warga Negara Indonesia yang bukan merupakan penduduk asli Sumatera Utara. Diperoleh sebanyak 1.319 responden yang masuk ke dalam kriteria pada penelitian ini dan kemudian dilanjutkan ke tahap analisis data. Untuk menganalisa hubungan antar variabel, digunakan metode partial least square-structural equation modeling (PLS-SEM) dengan alat analisis SmartPLS 3.0. Ditemukan bahwa attitude, subjective norm, perceived behavioral control, dan food involvement secara signifikan dan positif memengaruhi niat untuk mengonsumsi makanan khas Sumatera Utara. Sedangkan efek moderasi dari food neophobia hanya ditemukan pada hubungan antara perceived behavioral control terhadap niat untuk mengonsumsi makanan khas Sumatera Utara. Hasil penelitian ini dapat dijadikan sebagai pengetahuan tambahan bagi pebisnis kuliner terutama yang menyediakan hidangan khas daerah Sumatera Utara, Pemerintah Daerah, dan juga Kementerian Pariwisata agar dapat menentukan strategi yang tepat sehingga meningkatkan minat konsumen Indonesia untuk mengonsumsi makanan khas Sumatera Utara.

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The purpose of this study is to predict the factors that determine intention to consume Sumatera Utara food. The researcher used the theory of planned behavior approach as the basis method and modified research by including food-related personality traits, food neophobia and food involvement. In this study, food neophobia was included to assess the moderating effects of each relationship in the model, except for food involvement. Data collection is carried out quantitatively by distributing online questionnaires to Indonesian citizens who are not Sumatera Utara people. There were 1,319 respondents who matched the criteria in this study and then proceeded to the data analysis stage. To analyze the relationship between variables, the partial least square-structural equation modeling (PLS-SEM) method is used with the SmartPLS 3.0 analysis tool. It was found that attitude, subjective norms, perceived behavioral control, and food involvement significantly and positively influenced the intention to consume Sumatera Utara food. While the moderating effect of food neophobia was only found in the relationship between perceived behavioral control and the intention to consume Sumatera Utara food. The results of this study can be used as additional insights for culinary businesses (especially those that provide Sumatera Utara food), Regional Government, and the Ministry of Tourism in order to determine the right strategy to increase the intention of Indonesian consumers to consume Sumatera Utara food."

"Adanya kecenderungan masyarakat Indonesia untuk mengonsumsi makanan mengandung minyak dan lemak menjadi pemicu peningkatan timbulan limbah minyak dan lemak serta nilai COD dan VS air limbah. Penelitian ini bertujuan untuk mengetahui potensi biogas dan rasio limbah minyak dan lemak dengan sampah makanan yang paling optimum.Penelitian dilaksanakan selama 42 hari inkubasi pada suhu 37˚C dengan tiga variasi rasio VS limbah minyak dan lemak dan sampah makanan yaitu 1:7, 1:2, dan 1:1 dengan metode biochemical methane potential. Limbah minyak dan lemak memiliki karakteristik COD 148 g/L, TS 763 g/L, dan VS 759 g/L.Penelitian ini menunjukkan bahwa limbah minyak dan lemak memiliki potensi menghasilkan biogas tertinggi melalui proses anaerobic co- digestion dengan sampah makanan dan menghasilkan 485 mLCH4/grVS dari variasi 1:7. Sementara variasi rasio limbah minyak dan lemak dengan sampah makanan 1:2 dan 1:1 hanya menghasilkan 128 dan 4 mLCH4/grVS.

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Tendency of Indonesian people to eat foods containing oils dan fats trigger increasing in generation of fat, oil, and grease waste and increasing in wastewater?s COD and VS. This research is conducted to know potential of fat, oil, and grease and its ratio with food waste that obtain the highest biogas production through biochemical methane potential method.

The research was conducted over 42 days incubation at 37˚C including three variation of volatile solids (VS) ratio of fat, oil, and grease waste with food waste, that is 1:7, 1:2, and 1:1. As co- substrate of the anaerobic co- digestion process, fat, oil, and grease characteristics are COD 148 g/L, TS 763 g/L, and VS 759 g/L.

Result showed that fat, oil, and grease waste has potential to produce biogas through anaerobic co- digestion process with food waste and produce 485 mLCH4/grVS as the highest methane yield of 1:7 ratio. While the variation of ratio fat, oil, and grease waste with food waste at 1:2 and 1:1 only produce 128 and 4 mLCH4/grVS, respectively."

"Fenomena pemesanan makanan online di Indonesia telah meningkat dikarenakan pandemi COVID-19 yang menimbulkan risiko tertular antara masyarakat, serta risiko sanski dari pemerintah jika melanggar protokol kesehatan yang ditetapkan dengan mengunjungi restoran. Namun dari sisi konsumen, terdapat pertimbangan dan persepsi risiko dalam menggunakan aplikasi makanan online selama pandemi, serta pertimbangan risiko tertular dari virus COVID- 19 yang dapat mempengaruhi sikap dan perilaku konsumen untuk melakukan pemesanan makanan online. Penelitian dilakukan dengan metode purposive sampling dengan jumlah responden 306 individu yang pernah melakukan pemesanan makanan online melalui aplikasi online serta dianalisis menggunakan Partial Least Square - Structural Equation Modeling (PLS - SEM). Hasil penelitian ini menunjukan bahwa hubungan langsung convenience risk dan attitude, hubungan COVID-19 risk severity terhadap attitude, serta attitude dan online food delivery behavior menunjukkan hasil yang signifikan.

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The COVID-19 pandemic has shifted consumer behavior to utilize online food delivery services to a greater extent from dine-in restaurants particularly due to the risks of being exposed to the COVID-19 virus and risks of punishments from the government for breaching health protocols by visiting restaurants. However, from the consumer side, consumers face multiple risks when associating themselves with online food delivery services applications – which, added with consumers’ perceived risk towards the COVID-19 virus, influences consumers’ attitudes and behaviours towards online food delivery services. This research study was conducted using purposive sampling with 306 total respondents collected, and analyzed using Partial Least Square - Structural Equation Modeling (PLS - SEM). The results of this research study found that relationships between convenience risk towards attitude, risk severity towards attitude, and attitude towards online food delivery behaviour had significant relationships."