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Miratia Afriani
Manajemen Kuliner, Politeknik Pariwisata Batam, Kota Batam, Kepulauan Riau
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Strengthening Healthy Food Literacy through Education and Culinary Demonstrations of Nutrient-Dense Scrambled Eggs and Fish Nuggets Eva Amalia; Heri Nuryanto; Miratia Afriani; Agung Arif Gunawan; Muhammad Syauqan Rizieq; Eko Lamendri; Egi Dio Aprilian
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.531

Abstract

The implementation of Indonesia’s Free Nutritious Meal Program (Makan Bergizi Gratis/MBG) in elementary schools faces a significant challenge in the form of food waste, particularly from vegetable and fish-based menu components. This community service program was conducted at SD Negeri 011 Sekupang, Batam, to strengthen healthy food literacy among students and improve acceptance of nutritious foods through an integrated educational and culinary intervention. The program was considered important because nutritional literacy is a key determinant of healthy eating behavior and directly influences the effectiveness of school feeding programs. The intervention combined visual education on the “Isi Piringku” (My Plate) balanced nutrition guidelines with interactive culinary demonstrations using a Functional Gastronomy approach. Students participated in educational sessions, discussions, sensory evaluations, and demonstrations of Homemade Healthy Fish Nuggets and Nutrient-Dense Vegetable Scrambled Eggs prepared from locally available ingredients. Program effectiveness was measured through pre-test and post-test questionnaires, plate-waste observations, and organoleptic evaluations. The results revealed a substantial improvement in students’ nutritional knowledge, with average scores increasing by 96.02% from pre-test to post-test. Furthermore, 95% of participating students consumed the modified food products completely, indicating a significant enhancement in sensory acceptance. The findings demonstrate that combining nutrition literacy with sensory-oriented culinary innovation can effectively reduce food refusal and encourage healthier eating behaviors among children. This approach offers a practical model for optimizing the impact of the MBG program while supporting the development of sustainable healthy eating habits in school communities.
STUDI GASTRONOMI: EKSPLORASI MAKANAN TRADISIONAL MELAYU GONGGONG SEBAGAI DAYA TARIK WISATA DI KABUPATEN LINGGA Rosie Oktavia Puspita Rini; Astariadi Kurniawan; Miratia Afriani; Agung Arif Gunawan; Kamelia Santika; Yobel Ketaren; Wikel Argy Rolito
Journal of Innovation Research and Knowledge Vol. 4 No. 12: Mei 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i12.10379

Abstract

Penelitian ini bertujuan untuk mengeksplorasi potensi gastronomi makanan tradisional Melayu gonggong sebagai daya tarik wisata di Kabupaten Lingga. Gonggong, salah satu makanan khas berbahan dasar siput laut, memiliki nilai budaya, sejarah, dan tradisi yang erat kaitannya dengan identitas masyarakat Melayu Lingga. Studi ini menganalisis komponen gastronomi seperti bahan baku, cara memasak, penyajian, nilai gizi, hingga aspek filosofi dan sosial yang melekat pada hidangan ini. Hasil penelitian menunjukkan bahwa gonggong memiliki potensi besar untuk dikembangkan sebagai daya tarik wisata gastronomi, khususnya melalui promosi kuliner lokal yang memadukan pengalaman budaya, tradisi memasak, dan wisata kuliner di Lingga. Strategi pengembangan berbasis gastronomi ini dapat mendukung keberlanjutan pariwisata serta meningkatkan kesadaran akan kekayaan budaya dan kuliner lokal di Kabupaten Lingga
Co-Authors Astariadi Kurniawan Egi Dio Aprilian Eko Lamendri Eryd Saputra Eva Amalia Hans Steven Sembiring Hari Sandi Atmaja Heri Nuryanto Heri Nuryanto Kamelia Santika Lubis, Arina Luthfini Mishaly Humayrah Muhammad Syauqan Rizieq Muhammad Zidane Fahrultullah Rosie Oktavia Puspita Rini Rosnendya Wisnu Wardhana Syamsul Arifin Tirta Mulyadi Tito Pratama Tito Pratama Wibowo, Agung Edy Wikel Argy Rolito Yobel Ketaren