Consumption of Somay as a Ready-to-Eat Snack in the Campus Environment: A Qualitative Study of Consumption Behavior and Health Risks among Students of Tadulako University

Abstract

Ready-to-eat snacks constitute part of students’ consumption patterns, particularly within campus environments characterized by intensive academic activities. Students tend to choose food that is practical, easily accessible, and affordable. One of the snacks commonly found around Tadulako University is somay. Although popular, the consumption of ready-to-eat foods may pose health risks when food safety principles are not adequately met. This study aimed to analyze somay consumption behavior, students’ perceptions of food safety, and the potential health risks associated with consuming somay in the campus environment. This study employed a qualitative approach with a descriptive exploratory design. The informants consisted of four students from Tadulako University representing different faculties, namely the Faculty of Teacher Training and Education (FKIP), Faculty of Law, Faculty of Mathematics and Natural Sciences (FMIPA), and Faculty of Public Health. Informants were selected using purposive sampling. Data were collected through in-depth interviews and analyzed thematically through data reduction, data display, and conclusion drawing. The findings indicated that somay consumption was influenced by practicality, affordability, strategic location, and students’ limited time. All informants demonstrated basic awareness regarding food hygiene and potential health risks; however, their understanding of food safety varied. Students from science and health-related backgrounds showed better understanding compared with those from non-science backgrounds. Although aware of the risks, students continued to consume somay because the perceived practical benefits were greater. It can be concluded that somay is a practical food choice for students in the campus environment; however, consumption behavior has not fully considered food safety aspects. Health education and the strengthening of a healthy campus environment are needed to improve safe food consumption behavior