Hubungan Food Neophobia dengan Niat Mengonsumsi Minuman Fungsional Berbasis Kunyit (Curcuma longa) sebagai Upaya Pencegahan Kanker Payudara pada Generasi Z

Restu Ayu Eka Pustika Dewi; Novarizki Galuh Ayudianingsih; Agus Sudrajat; Alya Dwi Reina Sumantri

doi:10.55606/termometer.v4i3.6422

Authors

Restu Ayu Eka Pustika Dewi Universitas Ivet
Novarizki Galuh Ayudianingsih Universitas Ivet
Agus Sudrajat Universitas Ivet
Alya Dwi Reina Sumantri Universitas Ivet

DOI:

https://doi.org/10.55606/termometer.v4i3.6422

Keywords:

Consumption Intention, Curcuma Longa, Food Neophobia, Functional Beverage, Generation Z

Abstract

Turmeric (Curcuma longa)-based functional beverages have the potential to support breast cancer prevention due to the antioxidant and anti-inflammatory properties of curcumin. However, their successful adoption depends on consumer acceptance, which is influenced by food neophobia, the tendency to avoid unfamiliar foods. This study aimed to analyze the relationship between food neophobia and the intention to consume turmeric-based functional beverages as a strategy to support breast cancer prevention among Generation Z. A cross-sectional design was employed involving 122 eleventh-grade culinary students at SMK Negeri 6 Semarang, selected using a total sampling technique. Data were collected using the Food Neophobia Scale (FNS) and an intention-to-consume questionnaire. Univariate analysis was conducted to describe respondent characteristics, while the association between variables was examined using the Pearson Chi-square test with a 95% confidence level. The results showed that most respondents had low food neophobia (71.3%), whereas 53.3% reported a low intention to consume turmeric-based functional beverages. A significant relationship was found between food neophobia and consumption intention (p<0.001). Respondents with low food neophobia were more likely to have a high intention to consume the beverage. An odds ratio of 0.146 (95% CI: 0.055–0.388) indicated that respondents with low food neophobia were less likely to have a low intention to consume turmeric-based functional beverages. Reducing food neophobia through education and product innovation may enhance consumer acceptance and consumption intention among Generation Z.

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