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Consumers’ Perception of the Definition and Quality Parameters of Functional Food: A Qualitative Study

Nowadays, functional food products have developed. It was due to the need for daily consumption of foods with positive health benefits. Plenty of literature has discussed functional foods. However, there has not been an established and clear definition of functional food in Indonesia. This research aims to identify the perception of functional foods’ consumers regarding the definition and the quality parameters of functional foods. To achieve that objective, this study employed a qualitative research method. Data was gathered through interviews on eleven functional foods’ consumers separately to ensure independence. This study used thematic analysis. It was found that eight from eleven informants did not know the term ‘functional food.’ ‘health food’ was more familiar. However, they have relatively similar definitions on the concept and the form of functional foods. They all agreed that functional foods could be both fresh and processed. Also, this research has identified 36 parameters of functional food quality from consumers’ perception. The government can use this result as an input in defining functional food, creating public education program, and establishing a quality standard for functional foods aside from the objective quality parameter.