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Study on the Use of Food Additives in Local Food Products Marketed in the Tourist Area of Padang City

The main problem with culinary in Padang City is related to quality standards. This relates to processing standards and material standards used. One of the materials that have not been used according to the standard is the use of food additives. The use of these food additives should be changed with the use of natural ingredients. For this reason, it is necessary to study the problem of using food additives so that the products produced are safe for consumers, especially for tourists who buy them. In this study, the data obtained were analyzed using the Analytical Hierarchy Process method. From the results of data analysis, it can be concluded that the reason for using food additives is for cost efficiency with a weight of 0.587, product taste 0.218, product appearance 0.123 and product expiration 0.072. In addition, several things that become obstacles to the use of natural ingredients are the production cost factor with a weight of 0.460, product appearance 0.325, product taste 0.149 and risk of loss 0.067. Based on this existing data, it is necessary to design the most appropriate pattern so that local food producers can minimize the use of food additives.