清真食品素养:概念框架、维度和规模发展

Miftakhul Khasanah, Basu Swahtha Dharmmesta, B. Sutikno
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引用次数: 0

摘要

本研究旨在建立清真食品素养量表(Halal Food Literacy scale, HFL)的概念及测量方法。本研究中HFL的概念是基于消费者的识字概念。在这种情况下,可持续发展目标是构建高铁概念的理论基础。与Bloom的分类法概念相关的认知方面被用作编写这一概念的基础。本研究包括四个阶段:基于文献研究的清真食品素养概念的发展、编纂和描述、访谈、与专家学者的讨论、项目的起草、内容的效度检验、探索性因子分析的数据检验。量表测试结果显示,清真意识、清真知识、行为信念和清真相关标签信念是四个影响因素。这4个因素对总变异的贡献率为69.758%,对11项变异的贡献率为57.828%。
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Halal Food Literacy: Conceptual Framework, Dimension, and Scale Development
This study aims to develop the Halal Food Literacy scale (HFL) concept and measurement. The concept of HFL in this study is based on the concept of literacy for consumers. In this case, the SDGs are the theoretical basis for building the HFL concept. Cognitive aspects related to Bloom's concept of Taxonomy were used as the basis for compiling this concept. The study includes four stages: developing, compiling, and describing the concept of Halal Food Literacy based on literature studies, interviews, discussions with experts and scholars, drafting items, testing the validity of the contents, and lastly, data testing with exploratory factor analysis. The results of the scale test revealed that there are four HFL factors, namely Halal awareness, Halal knowledge, Behavioral beliefs, and halal-related label beliefs. These four factors contributed 69.758% of the general variant and 57.828% of the variance from 11 items.  
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发文量
21
审稿时长
10 weeks
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