Hubungan Pendapatan dengan Pengeluaran Pangan dan Tingkat Kecukupan Energi Protein pada Rumah Tangga Desa Babakan

The Relationship between Income and Food Expenditure and the Level of Protein Energy Adequacy in Households in Babakan Village

Authors

  • Jane Sidney Budiono
  • Dadang Sukandar Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB University, Bogor, 16680, Jawa Barat, Indonesia https://orcid.org/0000-0001-9004-6472
  • Marini Putri Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB University

DOI:

https://doi.org/10.25182/jigd.2025.4.1.52-58

Keywords:

energy adequacy level, family income, food expenditure, households, protein adequacy level

Abstract

This study aimed to determine the relationship of income to food expenditure and the level of energy and protein adequacy of households in Babakan Village. This research was conducted through a survey with stratified random sampling. The sample in this study was 95 households in Babakan Village. Data were collected through interviews using a questionnaire. The research was conducted in August-November 2024 in Babakan Village. Based on data analysis of income on food expenditure, a p-value of <0.000 (p<0.05) was obtained. The results showed that there was a significant relationship between family income and household food expenditure in Babakan Village. However, there was no significant relationship between family income and the level of energy adequacy of households in Babakan Village (p-value 0.490). From the results of this study, it can be shown that sufficient income is related to family food expenditure to choose nutritious and diverse foods which will have an impact on the level of energy and nutrient adequacy of family members.

Published

2025-03-31

Issue

Section

Articles

How to Cite

“Hubungan Pendapatan dengan Pengeluaran Pangan dan Tingkat Kecukupan Energi Protein pada Rumah Tangga Desa Babakan : The Relationship between Income and Food Expenditure and the Level of Protein Energy Adequacy in Households in Babakan Village” (2025) Jurnal Ilmu Gizi dan Dietetik, 4(1), pp. 52–58. doi:10.25182/jigd.2025.4.1.52-58.