Kampanye Masakan Sehat Untuk Mengurangi Jumlah Konsumsi Daging Olahan Siap Saji
DOI:
https://doi.org/10.61769/telematika.v10i1.124Keywords:
daging olahan siap saji, cepat saji, zat pengawet, masakan sehatAbstract
Faktor kesibukan membuat masyarakat lebih memilih makanan yang mudah dan hemat waktu saat disajikan. Daging olahan siap saji merupakan salah satu pilihan makanan yang digemari oleh berbagai kalangan masyarakat karena rasa yang enak dan harga yang cukup terjangkau. Sebagian besar masyarakat telah mengetahui bahwa daging olahan siap saji mengandung zat pengawet yang berdampak buruk bagi kesehatan jika dikonsumsi terus menerus. Zat pengawet dalam daging olahan siap saji dapat menyebabkan berbagai macam penyakit seperti kanker, stroke, kolesterol, dan masih banyak lagi. Masyarakat kurang mau menyediakan waktu untuk membuat masakan yang lebih sehat, maka dari itu penyampaian informasi mengenai masakan sehat yang mudah dan cepat untuk dibuat diharapkan dapat membuat masyarakat mengurangi konsumsi daging olahan siap saji.
People prefer to choose a food that is quick and easy to serve due to their busy activities. Ready-to-cook processed meat is one of people’s favourite choice because of its delicious taste and affordable prices. Most people has known that ready-to-cook processed meat contains preservatives which is harmful for health when is consumed continuously. The preservatives contained in ready-to-cook processed meat may cause several diseases such as cancer, stroke, and cholesterol. People are less willing to make time for cooking a healthier food. Therefore, the conveyance of information about quick and easy-to-make healthy foods is expected to reduce the consumption of ready-to-cook processed meat.
References
D. Whitbread. The Design Manual, Sydney, Australia, UNSW Press, 2002.
K. Hendrick. “Kajian Penyimpanan Sosis, Naget Ayam dan Daging Ayam Berbumbu dalam Kemasan Polipropilen Rigid.” Skripsi, Departemen Teknologi Industri Pertanian, Institut Pertanian Bogor, 2008.
L. Cabarga, Logo, Font & Lettering Bible, Devon, UK, David & Charles Book, 2004.
S. William. The Family Nutrition. USA: Little, Brown and Company. 1999.
T. Stone, Color Design Workbook: a Real-World Guide to Using Color in Graphic Design, Massachusetts, USA, Rockport, 2006.
Y. Sanafayong. Desain Komunikasi Visual. Jakarta: Arte Intermedia, 2006.
Downloads
Published
Issue
Section
License
Copyright (c) 2016 Ella Meilani, Callista Florentina
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
