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All Journal Jurnal Gizi dan Dietetik
Umi Mahmudah
Jurusan Gizi Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences

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EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD TERHADAP PENGETAHUAN, SIKAP, DAN PERILAKU MENGENAI JAJANAN SEHAT PADA ANAK SEKOLAH DASAR Alfani Audita Noviana; Umi Mahmudah; Mamat Rahmat; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4731

Abstract

Children at the elementary school level are at high risk of food poisoning. According to data from the Ministry of Health in 2023, there were 4,792 cases of poisoning in Indonesia. One of the causes is indiscriminate snacking. Lack of knowledge about healthy snacks affects children's attitudes and behavior. Education has a significant role in increasing insight so that children can be smarter in the selection of food they consume. The focus of this study is to analyze how effective nutrition education using flashcards is in influencing knowledge, attitudes and behaviors related to healthy snack choices among elementary school students. The research design used in this study was a quasi experiment with two-group pre and post-test control group design. The number of samples in this study were 23 intervention group respondents at SDN 139 Sukarasa and 23 control group respondents at SDN 196 Sukarasa obtained through purposive sampling. The results indicated that nutrition education had no effect on knowledge (p=0.947), attitude in choosing healthy snacks (p=0.910), and behavior in consuming healthy snacks (p=0.052). There was a difference in the improvement of knowledge and behavior (p=0.025) and (p=0.003), but no difference was found in the improvement of the attitude of choosing healthy snacks
Fried Fish Ball “Patilo” Based on Catfish and Cowpea Flour as an Alternative Snack to Prevent Anemia in Adolescent Girls Sarah Dzakirah Arham; Umi Mahmudah; Surmita; Nuniek Widyaningrum
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i2.4297

Abstract

Adolescent girls are one of the groups most vulnerable to iron deficiency anemia. Inadequate protein and iron intake is one of the contribute factors to anemia. Snack food are needed to help meet the daily nutritional requitments of adolescent girls. Catfish and cowpea flour are food ingredients rich in protein and iron. The combination of these two ingredients can be processed into a snack product such as Fried Fish Balls, which serve as an alternative snack as a source protein and iron. This study aimed to determine the effect of cathfish and cowpea flour formulations on the characteristics of “Patilo” Fried Fis Balls. This experimental study used a Completely Randomized Design (CRD) with cathfish and cowpea flour formulations of 90%:10%, 80%:20%, and 65%:35%, and an organoleptic assessment using a hedonic test was conducted with 30 semi-trained panelists. The hedonic test results showed significant differences (p<0,05) in color, taste, aroma, texture, and overall acceptance. Formula 1 was identified as the most preferred by the panelists. Proximate analysis revealed the nutritional value per serving (150 g) and its contribution to daily recommended intake: energy 209,83 kcal (10,4%), protein 16,78 g (27,2%), fat 2,16 g (3,2%), carbohydrates 30,79 g (10,5%) and iron 1,83 mg (14,4%). Additional fat incorporation may be needed to improve the product’s fat content.
Co-Authors Alfani Audita Noviana Fred Agung Suprihartono Mamat Rahmat Nuniek Widyaningrum Sarah Dzakirah Arham Surmita