Food Safety and Community Behavior Toward Traditional Foods in West Sumatra Tourist Destinations: A Chemical, Biological, and Science Education Perspective
DOI:
10.29303/jppipa.v11i11.12383Published:
2025-11-25Downloads
Abstract
Traditional foods in tourist destinations have the potential to pose a threat to food safety due to biological and chemical contamination, as well as the gap between community knowledge and practices. This study aims to evaluate food quality from microbiological and chemical aspects, as well as community behavior towards food safety in tourist destinations in West Sumatra. A descriptive-quantitative approach was applied through laboratory tests (microbes and hazardous chemicals) and surveys of trade and consumer behavior. Data were analyzed statistically using descriptive statistics based on percentages. The results showed that 100% of pensi and langkitang samples were contaminated with Escherichia coli and Salmonella, and contained formaldehyde. Although the community's knowledge of food safety was relatively good (>80%), their attitudes and actual actions were still low, especially in Bukittinggi. These findings reveal the need for an interdisciplinary approach that integrates scientific evidence with contextual science education. This study concludes that local food safety issues can be used as a basis for social-scientific issue (SSI)-based science learning and ethnoscience to improve science literacy, health awareness, and sustainable behavioral change. The integration of laboratory data, behavioral analysis, and science education frameworks makes these findings relevant to public policy, curriculum, and SDGs.
Keywords:
Consumer behavior, Food safety, Laboratory testing, Science literacy, Palembang traditional foodReferences
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