Analysis of Perceptions of Adult Consumers in Surabaya towards the Use of Non-MSG Natural Flavoring

Mahmudi Mahmudi; Bawa Mulyono Hadi; Eureka Milky Setiawan

doi:10.55047/jekombital.v4i1.966

Mahmudi* The Sages International Culinary Business School
Bawa Mulyono Hadi The Sages International Culinary Business School
Eureka Milky Setiawan The Sages International Culinary Business School

DOI: https://doi.org/10.55047/jekombital.v4i1.966

Keywords: Non Monosodium Glutamat, Flavor enhancer, Product, Health benefits

Abstract

Monosodium glutamate (MSG) has long been used as a flavoring in various food products. However, concerns regarding the health impacts of MSG consumption, including sensitivity symptoms such as headaches and high blood pressure, have prompted many consumers to seek healthier alternatives. This study aims to evaluate adults' interest in the use of non-MSG natural flavorings and identify factors that influence this preference. The research method used was a quantitative survey with a sample of 53 adult respondents selected randomly. The research results showed that 56.6% of respondents preferred natural non-MSG flavorings for health reasons, while another 43.4% expressed a desire to use or prefer products made from artificial MSG. Natural alternatives such as anchovies, mushrooms, seaweed and cheese proved popular among respondents. The study concluded that there is significant interest among adults in switching to natural, non-MSG flavorings. Recommendations for food manufacturers include developing products with natural flavors, educating consumers about health benefits, and transparency in product labeling. In this way, manufacturers can meet the needs of a growing market and support healthier eating patterns.

References

Apriliani, I. (2019). Analisis penentuan harga pokok produksi dalam menetapkan harga jual ditinjau dari perspektif ekonomi Islam (Studi pada industri ikan teri asin Pulau Pasaran Bandar Lampung). UIN Raden Intan Lampung.

Ariani, N. K. D. (2018). Pengaruh Pemberian Kombinasi Diet Tinggi Lemak Dan Msg Terhadap Jumlah Folikel De Graaf Dan Atretik Pada Ovarium Tikus Rattus Novergicus Galur Wistar Betina. Universitas Brawijaya.

Brodkey, F. D., Dugdale, D. C., & Conaway, B. (2024). MSG symptom complex. MedlinePlus.

Dharmayanti, A. W. S. (2014). Manfaat ikan teri segar (Stolephorus sp) terhadap pertumbuhan tulang dan gigi. ODONTO: Dental Journal, 1(2), 52–56.

Febriadi, B., & Nasution, N. (2017). Sosialisasi Dan Pelatihan Aplikasi Google Form Sebagai Kuisioner Online Untuk Meningkatkan Kualitas Pelayanan. Jurnal Inovtek Polbeng Seri Informatika, 2(1), 68–72.

Hong, E.-S., Kim, J.-H., So, H.-J., Park, E.-A., Park, Y.-L., Lee, J.-H., Shin, J.-A., & Lee, K.-T. (2022). Compositional study of phospholipids from the dried big head and opossum shrimp, mussel, and sea cucumber using 31P NMR spectroscopy: Content and fatty acid composition of plasmalogen. Molecules, 27(19), 6250.

Iswara, I., & Yonata, A. (2016). Efek toksik konsumsi monosodium glutamate. Medical Journal of Lampung University [MAJORITY], 5(3), 100–104.

Jinap, S., & Hajeb, P. (2010). Glutamate. Its applications in food and contribution to health. Appetite, 55(1), 1–10.

Khodjaeva, U., Bojňanská, T., Vietoris, V., & Sytar, O. (2013). About food additives as important part of functional food. Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 1), 2227–2237.

Miles, M. B., & Huberman, A. M. (1992). Qualitative Data Analysis; A Methods Sourcebook. SAGE Publications Ltd.

Nasehudin, T. S., & Gozali, N. (2012). Metode Penelitian Kuantitatif. Pustaka Setia.

Nasution, L. M. (2017). Statistik deskriptif. Hikmah, 14(1), 49–55.

Noer, N. I. R., Hertati, L., & Asharie, A. (2024). Penciptaan Peluang Usaha Kuliner Pindang Ikan Patin Sebagai Makanan Khas Daerah Palembang. JOURNAL OF SUSTAINABLE COMMUNITY SERVICE, 2(3), 157–166. https://doi.org/10.55047/jscs.v2i3.595

Purwono, J., Sari, R., Ratnasari, A., & Budianto, A. (2020). Pola konsumsi garam dengan kejadian hipertensi pada lansia. Jurnal Wacana Kesehatan, 5(1), 531–542.

Rangkuti, R. H., Suwarso, E., & Hsb, A. Z. (2012). Pengaruh Pemberian Monosodium Glutamat (MSG) Pada Pembentukan Mikronukleus Sel Darah Merah Mencit The Effect of Monosodium Glutamate (MSG) In Mice Red Blood Cell Micronucleus Formation. Journal of Pharmaceutics and Pharmacology, 1(1), 29–36.

Redmond, M. (2016). Make Low-Salt Cooking Taste Amazing with an Umami Boost.

Sudijono, A. (2005). Pengantar statistik pendidikan. PT Raja Grafindo Persada.

Sugimoto. (2020). Dried Shiitake mushroom. Sugimoto.co.

Sugiyono. (2018). Metode Penelitian Kuantitatif, Kualitatif dan R&D (p. 336).