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All Journal Ilmu Gizi Indonesia AcTion: Aceh Nutrition Journal Jurnal Kreativitas PKM Jurnal Kesehatan Global Jurnal Kesmas dan Gizi (JKG) Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal SAGO Gizi dan Kesehatan Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Ners dan Kebidanan (Journal of Ners and Midwifery)
Silvia Dewi Styaningrum
Prodi Gizi Program Sarjana Fakultas Ilmu Kesehatan Universitas Respati Yogyakarta
Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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The Effectiveness of the Real Food Consumption Education Programme on Nutritional Knowledge among the Youth Red Cross Community Silvia Dewi Styaningrum; Endri Yuliati; Siska Puspita Sari; Fera Noviartika; Kuntari Astriana
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 2 (2026): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/g6w02b15

Abstract

Adolescents in Indonesia face complex nutritional challenges, primarily due to high consumption of ultra-processed foods (UPFs) and excessive intake of sugar, salt, and fat (SSF), which contribute to an increased risk of non-communicable diseases (NCDs). Nutrition education in schools is a strategic approach to fostering healthy eating behaviours. This study aims to measure the effectiveness of nutrition education on the consumption of real food using a lecture and question-and-answer method within the Red Cross Youth (PMR) community. This study employs a quantitative approach, using a quasi-experimental design (one-group pretest-posttest design). A total of 82 PMR student members participated in completing the pre-test and post-test questionnaires. The educational material covered the definition and examples of real food, the health risks associated with ultra-processed foods (UPFs), restrictions on the consumption of sugar, salt, and fat (SSF), and how to read processed food labels. The instrument used to measure knowledge was a validated 15-item multiple-choice questionnaire completed via a Google Form link. Analysis using the Wilcoxon signed-rank test revealed a statistically significant difference in median pretest and posttest scores (p = 0.000). There was an increase in the median knowledge score from 83.33 to 100. A total of 53.66% of students improved their knowledge scores following the education. Nutrition education on real food, delivered through a lecture and question-and-answer method, proved effective in improving the nutritional knowledge of PMR members. PMR members are expected to act as peer educators by sharing knowledge and promoting healthy eating behaviours to their peers within the school community.
Mie Growol sebagai Alternatif Pangan Darurat yang Kaya Manfaat untuk Ketahanan Pangan Silvia Dewi Styaningrum; Desty Ervira Puspaningtyas; Puspita Mardika Sari; Adi Sucipto; Andri Wijaya
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 9, No 3 (2026): Volume 9 Nomor 3 (2026)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v9i3.24913

Abstract

ABSTRAK Indonesia merupakan negara yang rentan terhadap bencana alam, banjir, tanah longsor, letusan gunung berapi, gempa dan masih banyak lagi. Dalam menghadapi bencana, penting untuk mempersiapkan pangan darurat yang dapat memenuhi kebutuhan gizi. Salah satu upaya adalah pengembangan produk berbasis pangan lokal, yaitu mie dari growol, makanan tradisional dari singkong yang telah difermentasi, yang memiliki manfaat kesehatan. Kegiatan ini bertujuan untuk mengedukasi masyarakat tentang manfaat growol dan potensinya sebagai pangan darurat. Selain itu, pelatihan pembuatan mie dari growol diharapkan dapat memperkenalkan mie dari bahan nonterigu. Metode yang digunakan adalah edukasi dan pelatihan. Edukasi diberikan tentang growol, manfaatnya bagi kesehatan, dan potensinya dalam penyediaan pangan darurat. Pelatihan kemudian dilakukan dengan mengajarkan peserta cara membuat mie dari growol menggunakan teknologi sederhana yang dapat diterapkan di rumah tangga.Kegiatan menunjukkan bahwa peserta memiliki pengetahuan yang baik mengenai growol dan manfaat kesehatan yang dimilikinya. Pelatihan pembuatan mie growol menunjukkan hasil positif, dengan peserta aktif berpartisipasi dalam praktik pembuatan mie dan memberikan penilaian positif terhadap rasa mie growol, yang lebih gurih dibandingkan mie terigu. Kegiatan ini berhasil memberikan edukasi mengenai growol sebagai alternatif pangan darurat dan meningkatkan keterampilan peserta dalam membuat mie growol. Produk mie growol ini diharapkan dapat memperkuat ketahanan pangan dengan mengurangi ketergantungan pada bahan pangan impor.Kata Kunci: Mie Growol, Pangan Darurat, Nonterigu, Ketahanan Pangan.  ABSTRACT Indonesia is a country prone to natural disasters, floods, landslides, volcanic eruptions, earthquakes, and many more. In the face of disasters, it is important to prepare emergency food that meets nutritional needs. One effort is the development of locally produced food products, namely noodles made from growol, a traditional fermented cassava product with health benefits. This activity aims to educate the public about the benefits of growol and its potential as emergency food. In addition, training in making noodles from growol is expected to introduce noodles made from non-wheat ingredients. The methods used are education and training. Education is provided on growol, its health benefits, and its potential as an emergency food source. Training is then conducted by teaching participants how to make noodles from growol using simple technology that can be applied in households. Participants demonstrated good knowledge of growol and its health benefits. The training on making growol noodles showed positive results, with participants actively participating in the noodle-making practice and giving positive reviews of the taste of growol noodles, which were more savoury than wheat noodles. This activity successfully provided education on growol as an emergency food alternative and improved participants' skills in making growol noodles. It is hoped that this growol noodle product can strengthen. Keywords: Growol Noodle, Emergency Food, Non-Wheat, Food Security.
Co-Authors Adi Sucipto, Adi Andri Wijaya Anita Nidyarini Anita Nidyarini Desty Ervira Puspaningtyas Dhea Putri Ananda Dwita Mukti Rahmawati Fera Noviartika Getha Puji Lestari Kuntari Astriana Lenna Maydianasari Metty Metty Nonik Ayu Wantini Priyanto Madya Satmaka Puspita Mardika Sari Renata Deby Sintia Siska Puspita Sari Tirza Frelly Anita Tirza Frelly Anita Yuanita Carolyn Yuliati, Endri Zahrah Zakiya