* Corresponding Author
Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt Snacks by Children
https://doi.org/10.22146/agritech.90246 Novia Nur Aini(1), Rini Yanti(2*), Dwi Larasatie Nur Fibri(3), Tyas Utami(4), Endang Rahayu(5)
(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281; University Center of Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta 55281
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281; University Center of Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta 55281; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta 55281
(5) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281; University Center of Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta 55281; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta 55281
(*) Corresponding Author
Abstract
Stunting in children is a significant problem worldwide, specifically in developing countries. One of the contributing factors to this condition is dysbiosis, characterized by an imbalance in gut microbiota and is commonly observed in affected patients. To reduce the prevalence of stunting, it is critical to provide products that are rich in protein, calcium, and probiotic. In this context, freeze-dried probiotic yogurt snacks can be used as an effective solution due to their high nutritional value, ability to preserve probiotic cell viability, and extended shelf life. Therefore, this study aims to determine snacking habits and level of acceptance of yogurt snacks among children through a sensory evaluation. The result showed that parents often considered taste, health benefits, and price when purchasing snacks. Meanwhile, children showed a high preference for freeze-dried probiotic yogurt snacks, particularly due to their appealing shape. Panelist parents also considered the products to be necessary, recommended, and an alternative to unhealthy snacks. Therefore, these products may be suitable for upper-middle-class consumers due to their higher prices and will require taste improvement to increase consumer acceptance among children.
Keywords
Full Text:
PDFReferences
Amalia, R., Ismoyowati, D., & Mulyati, G. T. (2022). Nutritional Content in Snacks Food: Consumer Perceptions and Behaviors. Agroindustrial Journal, 8(2), 560. https://doi.org/10.22146/aij.v8i2.76731
Beal, T., Tumilowicz, A., Sutrisna, A., Izwardy, D., & Neufeld, L. M. (2018). A review of child stunting determinants in Indonesia. Maternal and Child Nutrition, 14(4), 1–10. https://doi.org/10.1111/mcn.12617
Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., & Zhao, G. (2017). Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties, 20(1), S316–S330. https://doi.org/10.1080/10942912.2017.1295988
Darmon, N., & Drewnowski, A. (2015). Contribution of food prices and diet cost to socioeconomic disparities in diet quality and health: A systematic review and analysis. Nutrition Reviews, 73(10), 643–660. https://doi.org/10.1093/nutrit/nuv027
Duyff, R. L., Birch, L. L., Byrd-Bredbenner, C., Johnson, S. L., Mattes, R. D., Murphy, M. M., Nicklas, T. A., Rollins, B. Y., & Wansink, B. (2015). Candy consumption patterns, effects on health, and behavioral strategies to promote moderation: Summary report of a roundtable discussion. Advances in Nutrition, 6(1), 139S-146S. https://doi.org/10.3945/an.114.007302
Elena Hadjimbei, George Botsaris, & Stavrie Chrysostomou. (2022). Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. Foods, 11(2691).
Givens, D. I. (2020). MILK Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly. Journal of Dairy Science, 103(11), 9681–9699. https://doi.org/10.3168/jds.2020-18296
Gunawan, D., Juffrie, M., Helmyati, S., & Rahayu, E. S. (2021). Effect of Lactobacillus plantarum DAD-13 and Fructo-oligosaccharides on Short-Chain Fatty Acid Profile and Nutritional Status in Indonesian Stunting Children. Open Access Macedonian Journal of Medical Sciences, 9(B), 1790–1796. https://doi.org/10.3889/oamjms.2021.7903
Hariyadi, P. (2013). Freeze Drying Technology :for Better Quality & Flavor of Dried Products. VIII(2), 52–57.
Ismawati, R., Soeyonoa, R. D., Romadhoni, I. F., & Dwijayanti, I. (2020). Nutrition intake and causative factor of stunting among children aged under-5 years in Lamongan city. Enfermeria Clinica, 30(August 2018), 71–74. https://doi.org/10.1016/j.enfcli.2019.10.043
Jean-Xavier, G. (2001). Sensory and consumer testing with children. Trends in Food Science and Technology, 11, 273–283.
Kamil, R. Z., Murdiati, A., Juffrie, M., Nakayama, J., & Rahayu, E. S. (2021). Gut microbiota and short-chain fatty acid profile between normal and moderate malnutrition children in Yogyakarta, Indonesia. Microorganisms, 9(1), 1–15. https://doi.org/10.3390/microorganisms9010127
Kamil, R. Z., Murdiati, A., Juffrie, M., & Rahayu, E. S. (2022). Gut Microbiota Modulation of Moderate Undernutrition in Infants through Gummy Lactobacillus plantarum Dad-13 Consumption: A Randomized Double-Blind Controlled Trial. Nutrients, 14(5). https://doi.org/10.3390/nu14051049
Karagiannaki, K., Ritz, C., Andreasen, D. S., Achtelik, R., Møller, P., Hausner, H., & Olsen, A. (2021). Optimising repeated exposure: Determining optimal stimulus shape for introducing a novel vegetable among children. Foods, 10(5). https://doi.org/10.3390/foods10050909
Khomsan, A., Anwar, F., Riyadi, H., & Navratilova, H. F. (2022). Children’s food habits, consumption, and food safety of popular snacks in school environment in Indonesia. International Journal Of Community Medicine And Public Health, 10(1), 119. https://doi.org/10.18203/2394-6040.ijcmph20223535
Kulaitienė, J., Vaitkevičienė, N., & Levickienė, D. (2021). Studies on proximate composition, mineral and total phenolic content of yogurt bites enriched with different plant raw material. Fermentation, 7(4). https://doi.org/10.3390/fermentation7040301
Landwehr, S. C., Hartmann, M., Cash, S. B., & Yeh, C. H. (2023). The kids are not all the same – Heterogeneity in children’s snacks purchase behavior. Food Quality and Preference, 109(January), 104906. https://doi.org/10.1016/j.foodqual.2023.104906
Maina, W. J. (2018). Analysis of the factors that determine food acceptability. ~ 253 ~ The Pharma Innovation Journal, 7(5), 253–257. www.thepharmajournal.com
McFarland, L. V. (2014). Use of probiotics to correct dysbiosis of normal microbiota following disease or disruptive events: A systematic review. BMJ Open, 4(8). https://doi.org/10.1136/bmjopen-2014-005047
Mireault, A., Mann, L., Blotnicky, K., & Rossiter, M. D. (2023). Evaluation of snacks consumed by young children in child care and home settings. International Journal of Child Care and Education Policy, 17(1), 1–14. https://doi.org/10.1186/s40723-023-00106-7
Rapat Koordinasi Nasional. (2023). Pastikan Prevalensi Stunting Turun Menjadi 14% pada Tahun 2024. https://stunting.go.id/rakornas-2023-pastikan-prevalensi-stunting-turun-menjadi-14-pada-tahun-2024/. Accessed July 11, 2024
Romagny, S., Ginon, E., & Salles, C. (2017). Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment. Food Quality and Preference, 56, 164–172. https://doi.org/10.1016/j.foodqual.2016.10.009
Surono, I. S., Widiyanti, D., Kusumo, P. D., & Venema, K. (2021). Gut microbiota profile of Indonesian stunted children and children with normal nutritional status. PLoS ONE, 16(1 January), 1–18. https://doi.org/10.1371/journal.pone.0245399
Tang, H. W., Abbasiliasi, S., Murugan, P., Tam, Y. J., Ng, H. S., & Tan, J. S. (2020). Influence of freeze-drying and spray-drying preservation methods on survivability rate of different types of protectants encapsulated Lactobacillus acidophilus FTDC 3081. Bioscience, Biotechnology and Biochemistry, 84(9), 1913–1920. https://doi.org/10.1080/09168451.2020.1770572
Velly, H., Britton, R. A., & Preidis, G. A. (2017). Mechanisms of cross-talk between the diet, the intestinal microbiome, and the undernourished host. Gut Microbes, 8(2), 98–112. https://doi.org/10.1080/19490976.2016.1267888
Vonaesch, P., Morien, E., Andrianonimiadana, L., Sanke, H., Mbecko, J. R., Huus, K. E., Naharimanananirina, T., Gondje, B. P., Nigatoloum, S. N., Vondo, S. S., Kaleb Kandou, J. E., Randremanana, R., Rakotondrainipiana, M., Mazel, F., Djorie, S. G., Gody, J. C., Finlay, B. B., Rubbo, P. A., Parfrey, L. W., … Sansonetti, P. J. (2018). Stunted childhood growth is associated with decompartmentalization of the gastrointestinal tract and overgrowth of oropharyngeal taxa. Proceedings of the National Academy of Sciences of the United States of America, 115(36), E8489–E8498. https://doi.org/10.1073/pnas.1806573115
Weerathilake, W. A. D. V, Rasika, D. M. D., Ruwanmali, J. K. U., & Munasinghe, M. A. D. D. (2014). The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4(1), 2250–3153. www.ijsrp.org
World Health Organization. (2023). UNICEF/WHO/The World Bank Group joint child malnutrition estimates: key findings of the 2023 edition. https://www.who.int/data/gho/data/themes/topics/joint-child-malnutrition-estimates-unicef-who-wb. Accessed July 11, 2024
Xue, H., Maguire, R. L., Liu, J., Kollins, S. H., Murphy, S. K., Hoyo, C., & Fuemmeler, B. F. (2019). Snacking frequency and dietary intake in children and preschool children. Appetite, 142(June), 104369. https://doi.org/10.1016/j.appet.2019.104369
Yaghi, M. M., Mohammed, M. Y., Towier, N. A., & Elsherif, K. M. (2021). Analysis of Potato Chips: Evaluation of Sodium, Potassium and Chloride Contents. International Journal of Multidisciplinary Sciences and Advanced Technology Special Issue, April, 92–97.
Zama, N., Ramdass, K., & Mokgohloa, K. (2022). Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa. International Journal of Environmental Research and Public Health, 19(21). https://doi.org/10.3390/ijerph192114118
DOI: https://doi.org/10.22146/agritech.90246
Article Metrics
Abstract views : 1785
| 
views : 1861
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Rini Yanti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.