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All Journal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat
Angraeni Rahayu
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Religion Agriculture, Biological Sciences & Forestry Arts Education Social Sciences

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Community-Based Nutrition Education Through Moringa (Moringa oleifera) and Calamansi (Citrus microcarpa) Effervescent Innovation to Improve Adolescent Nutrition Literacy Nurhidayati Harun; Nia Kurniasih; Herliningsih; Ita Purwati; Angraeni Rahayu; Susan Sintia R; Inding Gusmayadi; Rina Nurmaulawati
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 9 No. 3 (2026): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v9i3.8066

Abstract

Adolescents are vulnerable to unhealthy dietary habits, highlighting the need for innovative strategies to improve nutrition literacy. This community-based educational program aimed to enhance adolescents' nutrition literacy through the utilization of Moringa oleifera and Citrus microcarpa in an effervescent formulation. A one-group pre-test–post-test design was conducted among 68 twelfth-grade students at SMAN 1 Cisaga, Ciamis Regency, Indonesia. The program consisted of nutrition education, leaflet distribution, and a hands-on demonstration of effervescent formulation preparation. Nutrition knowledge was assessed using a validated questionnaire before and after the educational intervention. Following the intervention, the proportion of participants with high nutrition knowledge increased from 1.5% to 36.8%, while the proportions of participants with moderate and low nutrition knowledge decreased. In addition, 93% of participants positively accepted the effervescent product, 79% perceived it as beneficial, and 71% reported increased awareness of the potential of local herbal resources. These findings suggest that integrating nutrition education with practical pharmaceutical innovation is an effective approach to improving adolescent nutrition literacy while promoting the utilization of locally available functional foods. This educational model may serve as a practical and sustainable strategy for strengthening school-based nutrition education and encouraging the use of indigenous herbal resources.
Co-Authors Herliningsih Inding Gusmayadi Ita Purwati Nia Kurniasih Nurhidayati Harun Rina Nurmaulawati Susan Sintia R