Food Awareness of College Students Consumers toward Unhealthy Snacks: Case Study of Food Colorant at "Bundaran ITS" Landmark of Institut Teknologi Sepuluh Nopember (ITS) Surabaya during Ramadan Festival
Y Rahmawati1, F Kurniawan2, 3, K A Madurani3, Ni Made I Suari1, F Kurniawansyah1, D S Bhuana1, E O Ningrum4, N F Puspita4, A Puspitasari5, F Fakhrinanda1, I Istiqomah1, M R Muhsin1, A P Widya1 and O Rachmaniah1, 2*
1 Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
2 Halal Centre, Research-Based Community Development Program (Lembaga Penelitian dan Pengabdian Masyarakat/LPPM), Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
3 Department of Chemical, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
4 Department of Chemical Industrial Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
5 Laboratory of Technology Medic, Polithecnic of Health, Pucang Jajar Tengah 56, Surabaya 60282, Indonesia
Abstract
High number of students of Institut Teknologi Sepuluh Nopember (ITS) of Surabaya, ca. 18,698 of registered college students in 2018/2019 academic year, make it as a potential consumers especially in food industry. The condition is also supported with two polytechnics i.e. Politeknik Elektro Negeri Surabaya (PENS) and Politeknik Perkapalan Negeri Surabaya (PPNS). Both of the polytechnics have ca. 3,855 and 2,479 respectively for PENS and PPNS. Most of them purchased food or beverages from on-campus food service, canteens. However during the Ramadhan festival, most of the canteen is closed. Therefore, many seasonal food stalls were present at “Bundaran ITS” starting at 15.00 till 20.00 WIB (West Indonesian Time Area), provided food or beverages for breaking the fast. Unfortunately, most of them is a healthy foods. Therefore, survey were conducted to check the healthiness of the food, meaning the food colorant additive especially red colorants. Moreover, this study also examined relationships among healthy food awareness, behavioural intention toward healthy foods, and actual behaviour of the ITS consumers. They were 37 samples were collected during two periods of survey, at 9-12 May 2019 and 28-29 May 2019. The collected samples were focused that samples which might had red colorant. The collected samples were classified into three categories: beverages (32.43%), ketchups (54.05%), and snacks (13.51%). Mostly, all sample contained both amaranth and rhodamine B, illegal red colorants. Only two samples of ketchup (from 20 samples) were absent in both amaranth and rhodamine B. All of the samples contain red allure, erythrosine, and ponceau 4R, legal red colorants. Though, they were legal, some were beyond the maximum allowable value, ca. >300 mg/g.
Keywords: Food Additives, Food awarness, Healthy Food, Red Colorants, Rhodhamine
Topic: Environmental Science and Engineering