Perilaku Membeli dan Pilihan Makanan dalam kalangan Generasi Milenial: Suatu Sorotan Awal
Keywords:
generasi milenial, pilihan makanan, perilaku membeli, makanan sihat
Abstract
Artikel ini merupakan hasil analisis dan pemikiran berdasarkan literatur mengenai pilihan makanan dan perilaku membeli dalam kalangan generasi milenial. Generasi milenial dengan penguasaan teknologi informatika dan media sosial kini memegang kendali trend makanan di seluruh dunia. Gaya hidup yang serba cepat dan praktis mempengaruhi perilaku mereka dalam hal membeli dan selanjutnya berpengaruh terhadap pilihan makanan. Pilihan makanan generasi milenial kadang kala tidak lagi mempertimbangkan apakah makanan tersebut sihat atau tidak. Hal ini kerana pilihan makanan lebih disebabkan oleh gaya hidup, sub budaya popular dan pengaruh media sosial. Diperlukan suatu tindakan yang komprehensif untuk memperbaiki literasi generasi milenial mengenai pengurusan kewangan, perilaku membeli, pilihan makanan dan makanan yang sihat.
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References
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Capon, N. (2016). Managing marketing in the 21st century: Developing and implementing the market strategy. Wessex Press.
Costell, E., Tárrega, A., & Bayarri, S. (2010). Food Acceptance: The Role of Consumer Perception and Attitudes. Chemosensory Perception, 3(1), 42-50.
Fahrudin, A. (2015). Food choice and social desirability among social work students. Research Report. Jakarta: University of Muhammadiyah Jakarta.
Fahrudin, A., Fahrudin, F.I., Fahrudin, F.A. Yusuf, H. (2020). Konsep dan faktor penentu pilihan makanan. Dalam Fahrudin, A, Mohd Dahlan HA Malek, Suryanto & Nurhidayah, Inovasi bisnis dan sosial di era disruptif. Yogyakarta: IDEA Press
Furst, F., Connors, M., Bisogni, C.A., Sobal, J. & Falk, L.W. (1996). Food Choice: A Conceptual Model of the Process. Appetite, 26, 247–266
Honnappa, D. (2019). Food trends among millennials: Remodelling the food industry. Grand View Research https://knowledge.ulprospector.com/9440/fb-food-trends-among-millennials-remodeling-the-food-industry/ diakses 31 Agustus 2021
Inglehart, R., & Carballo, M. (1997). Does Latin America Exist? (And is There a Confucian Culture?): A Global Analysis of Cross-Cultural Differences 1. PS: Political Science & Politics, 30(1), 34-47.
Gillian, C. & Wilson, M.S.R. (2009). Strategic marketing management. UK:Routledge.
Grunert, K.G. (2002). Current issues in the understanding of consumer food choice. Trends in Food Science & Technology.13, 275-285
Lancaster, L. C., & Stillman, D. (2003). When generations collide: Who they are, why they clash, how to solve the generational puzzle at work. New York, NY: Harper Business.
Leslie, John. (2016). The sugar conspiracy. The Guardian. http://www.theguardian.com/society/2016/apr/07/the-sugar-conspiracy-robert-lustig-john- yudkin April 7, 2016
Lewin, K. (1943) Forces behind food habits and methods of change. In The problem of changing food habits. Washington: National Academy of Sciences, Bulletin 108.
Lewin, K. (1951) (D. Cartwright, Ed.), Field theory in social science: selected theoretical papers. Pp. 170–87. New York: Harper Torch books.
Mela, D. (1999) Food choice and intake: the human factor. Proceedings of the Nutrition Society, 58, 513-521
Michela, J. & Contento, I. (1986) Cognitive, motivational, social, and environmental factors on food choices. Health Psychology, 5, 209–30.
Steptoe A, Pollard T & Wardle J (1995) Development of a measure of the motives underlying the selection of food: the food choice questionnaire. Appetite 25, 267–284.
Watson, Elaine. (2016). What millennials want: From customization to continuous snacking. Prepared Foods. http://www.foodnavigator-usa.com/ Trends/Trendspotter/Packaged-factsexplores-Millennial-food-trends
Wohl, Jessica. (2016). Pepperidge Farm Puffs up Pastry Sales with Help from Videos. GMA SmartBrief. http://adage.com/article/cmo-strategy/ pepperidge-farm-puffs-pastry-sales-online video/303803/ 62
Published
2021-10-10
How to Cite
Fahrudin, F. I. (2021) “Perilaku Membeli dan Pilihan Makanan dalam kalangan Generasi Milenial: Suatu Sorotan Awal”, Malaysian Journal of Social Sciences and Humanities (MJSSH), 6(10), pp. 285 - 291. doi: 10.47405/mjssh.v6i10.1099.
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Articles
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