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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Pontianak Nutrition Journal (PNJ) Media Gizi Khatulistiwa MEDICA (International Medical Scientific Journal)
Agusanty, Shelly Festilia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Veterinary

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Journal : MEDICA (International Medical Scientific Journal)

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The Role of Education through Animation Media on Knowledge and Attitudes Towards Balanced Nutrition in Elementary School Students Malinda, Juli; Jalandri, Iman; Agusanty, Shelly Festilia
MEDICA (International Medical Scientific Journal) Vol. 5 No. 2 (2023): MEDICA (Internasional Medical Scientific Journal)
Publisher : Borneo Scientific Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/medica.v5i2.500

Abstract

Balanced nutrition is essential for a child's growth and development, enhancing their ability to learn and providing positive impacts for their future development. Knowledge and attitudes towards nutrition play a crucial role in determining the level of public health. Various nutritional and health problems can arise due to a lack of knowledge and attitudes regarding balanced nutrition. The aim of this study is to determine the effect of nutrition education through animation video media on knowledge and attitudes towards balanced nutrition among fifth-grade students at SDN 01 Teluk Batang, Kayong Utara. The research method used was a pre-experimental design with a "one group pretest-posttest" design. The sampling method used in this study involved the entire population, which consisted of 30 fifth-grade students. The results of the study indicated that there was an increase in knowledge and attitudes towards balanced nutrition before and after providing nutrition education through animation video media to elementary school students at SDN 01 Teluk Batang, Kayong Utara. In conclusion, there was a significant difference in knowledge about balanced nutrition before and after the nutrition education through animation video media. Furthermore, attitudes towards balanced nutrition also showed a difference before and after the nutrition education through animation video media among the elementary school students at SDN 01 Teluk Batang, Kayong Utara.
Nutritional Analysis and Acceptability of Cookies Made from Pontianak Taro Flour (Colocasia esculenta L. Schott) with the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) as a Snack for School Children Megadianti, Jihan Rizla; Purba, Jonni Syah R.; Agusanty, Shelly Festilia
MEDICA (International Medical Scientific Journal) Vol. 5 No. 3 (2023): MEDICA (Internasional Medical Scientific Journal)
Publisher : Borneo Scientific Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/medica.v5i3.505

Abstract

School-aged children are generally in a period of rapid growth and high activity, making nutrition a crucial factor in their physical development and cognitive intelligence. Inadequate nutrition can hinder physical growth, mental development, and thinking ability. Nutritional intake can be obtained from daily food consumption, including snacks. Snacks are widely favored across all age groups, from children to adults, and are typically provided in small portions, contributing around 10%–20% of daily energy needs. One popular and easy-to-make snack for children is cookies. This study aims to analyze the nutritional content and acceptability of cookies made from Pontianak taro flour (Colocasia esculenta L. Schott) with the addition of Kepok banana flour (Musa paradisiaca forma typica) as a snack for school children. The research method used is experimental. The treatments applied were variations in taro and banana flour proportions: F1 (75% : 25%), F2 (50% : 50%), and F3 (25% : 75%). The tests conducted included organoleptic tests to assess consumer preference and chemical analysis to determine nutrient content. The organoleptic test results—covering color, aroma, taste, and texture—showed that the F3 formulation (25% Kepok banana flour and 75% Pontianak taro flour) received the highest total score of 236. The chemical analysis per 100 grams of the F3 formulation showed protein content of 5.535%, fat 28.214%, carbohydrates 10.635%, ash content 1.451%, and moisture content 4.470%. In conclusion, among the three formulations, F3 was the most preferred in terms of acceptability, with favorable nutrient content suitable for a school children's snack.
Co-Authors Chitra, Fara Didik Hariyadi Ginting, Martinus Itsna, Hidayatul Jalandri, Iman Jonni Syah R. Purba Malinda, Juli Mardiana, Tri Yuni Maulidiyah Salim Megadianti, Jihan Rizla Mulyanita, Mulyanita Nopriantini Nopriantini Purba, Jonny Syah R Rafiony, Ayu Sahanaya, Grace Sakinah, Shela Apriliani Sulistyaningsih, Ikawati syahwa, dinda putri Trihardiani, Ismi Yanuarti Petrika