Effectiveness of Nutritious Local Snack Preparation Training on Improving Knowledge and Food Safety Awareness in Elementary School Settings
Abstract
Unhealthy eating patterns and snacking habits often lead to nutritional problems among elementary school children. This condition is indicated by the high prevalence of stunting (18.7%), wasting (11%), as well as the proportion of children with over-nutrition (11.9%) and obesity (7.8%). To address this issue, the government launched the Free Nutritious Meal Program (MBG), which emphasizes the principles of B2SA (Diverse, Nutritious, Balanced, and Safe) and utilizes local food resources. The success of this program requires active involvement from schools, teachers, canteen managers, and parents. As an academic contribution to this initiative, a community service team from the Faculty of Health Sciences, Universitas Brawijaya, conducted a training program on preparing B2SA-based local food snacks for teachers, parents, and canteen managers at SDN Kiduldalem 2, Malang City. The program was designed through several stages of interactive training, including pre- and post-tests, material presentations, cooking demonstrations, and food additive (BTP) testing. Based on the pre-test and post-test results, the average score increased from 80.93 ± 15.73 to 99.33 ± 2.58, with a significance value of p = 0.000 (p < 0.05), indicating a significant increase in participants' knowledge after attending the training. The training participants also showed high enthusiasm during the process of making healthy snacks from local ingredients and during the demonstration of testing for hazardous BTP in school snacks. This program has been proven to increase participants' knowledge of making B2SA snacks from local ingredients, as well as their awareness of food safety in the SDN Kiduldalem 02 environment.
References
Badan Gizi Nasional. (2024). Petunjuk teknis dan operasional program makan bergizi gratis tahun 2024. Deputi Bidang Sistem & Tata Kelola, Badan Gizi Nasional, Republik Indonesia.
FAO. (2019). School food and nutrition framework. Food and Agriculture Organization of the United Nations.
Insani, G. A., Suprapto, M. E., Nugroho, K. P., & Widriati, R. N. (2024). One Day One Egg Program as a strategy to fulfill children’s daily protein needs to reduce stunting rates in Desa Jetis. Jurnal Pengabdian, Riset, Kreativitas, Inovasi, Dan Teknologi Tepat Guna, 2(2), 253-259. https://doi.org/10.22146/parikesit.v2i2.16322
Ismiyati, Nugrahani, R. A., Hendrawati, T. Y. (2018). Diversifikasi menjadi produk selai dan peningkatan mutu jus Aloe Vera di SIGMA Food Sawangan, Depok. Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement). https://doi.org/10.22146/jpkm.29242
Kementerian Kesehatan Republik Indonesia (Kemenkes RI). (2021). Profil kesehatan Indonesia 2021. Kementerian Kesehatan Republik Indonesia.
Kementerian Kesehatan Republik Indonesia (Kemenkes RI). (2023). Survei kesehatan Indonesia tahun 2023. Badan Kebijakan Pembangunan Kesehatan.
Kementerian Kesehatan Republik Indonesia (Kemenkes RI). (2024). Peraturan Presiden Republik Indonesia Nomor 81 Tahun 2024 tentang percepatan penganekaragaman konsumsi pangan berbasis sumber daya lokal. Sekretariat Negara Republik Indonesia.
Mentari, W. D. (2025). Pemanfaatan pangan lokal untuk menu MP-ASI bergizi. Penerbit NEM.
Muhamad, Sambada, A. T., Salsabilla, P., Haya, V. D., Purba, V. D. J.,& Saputra, A. W. (2025). Optimization of micro, small, and medium enterprises (MSMEs) through counseling and guidance in Beji Village. Jurnal Pengabdian, Riset, Kreativitas, Inovasi, Dan Teknologi Tepat Guna, 3(1), 127-133. https://doi.org/10.22146/parikesit.v3i1.13971
Nida, K., Junaedi, J., Fajri, P., Darmawan, S., & Isria, T. (2025). Impact of health education on breadfruit flour as a carbohydrate alternative for diabetes. Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement), 11(1), 1-5. http://dx.doi.org/10.22146/jpkm.98540
Rachmawati, R. (2020). Kontribusi zat gizi makanan jajanan terhadap asupan energi sehari di Indonesia (Analisis data survey konsumsi makanan individu 2014) [Food Away From Home (FAFH) contribution of nutrition to daily total energy intake in Indonesia]. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 43(1), 29–40.
Rahimah, R., Anjasmari, N. M. M., & Maryati, A. (2025). Manajemen Dinas Ketahanan Pangan Kabupaten Hulu Sungai Utara dalam meningkatkan pemahaman masyarakat tentang pangan beragam, bergizi, seimbang, dan aman (B2SA). Jurnal MSDM Manajemen Sumber Daya Manusia, 2(1), 584–593.
Saavedra, J. M., & Prentice, A. M. (2023). Nutrition in school-age children: A rationale for revisiting priorities. Nutrition Reviews, 81(7), 823–843. https://doi.org/10.1093/nutrit/nuac089
Sulistiyaningsih, E., Handayani, V., Setyaningsih, W., Fitriya, W., Widada, A., Aryudiawan, C., Alam, T., & Devangsari, I. (2021). An information and marketing system for agrocomplex sector based on reliable digital technology as a supporting capacity for food security in a force majeure event. Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement), 7(3), 190-194. http://dx.doi.org/10.22146/jpkm.62608
Syahrudin, M. G. M. (2021). Pemberdayaan kesehatan melalui pelatihan pengolahan jajanan sehat, bergizi, dan aman berbasis pangan lokal. Jurnal ABDI: Media Pengabdian Kepada Masyarakat, 6(2), 80-85.
Wijayanti, P., Setyawardhani, D. A., Rachman. A. (2024). Increasing capacity in processing superior local products in Maron River Ecokarst. Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement). https://doi.org/10.22146/jpkm.90658
Copyright (c) 2025 Jurnal Pengabdian, Riset, Kreativitas, Inovasi, dan Teknologi Tepat Guna
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
