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All Journal Hippocampus: Jurnal Pengabdian Kepada Masyarakat Journal of Food Security and Agroindustry
Rona Safrina
POLITEKNIK NEGERI SAMBAS
Agriculture, Biological Sciences & Forestry Humanities Environmental Science Social Sciences Other

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Penyuluhan Tentang Pentingnya Memilih Jajanan Sehat Terhadap Pengetahuan Anak di Sekolah Dasar Negeri 04 Tengguli Fitriani; Lusi Lestari; Listari; Wahdah; Ega Aprisa; Uray Shelli; Ramzi; Angga Saputra; Rona Safrina; Amira; Isa Mufida; Rosa Amelia; Rizki Hastuti; Aswitri; Azura; Nur Hikmah; Noviyanti; Melin; Rahmawati
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 1 (2022): June 2022
Publisher : PPPM POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.953 KB) | DOI: 10.47767/hippocampus.v1i1.349

Abstract

Snacks are foods that can be consumed instantly and are liked by adults and children alike. Most children really like snacks because they like snacks with various shapes, striking colors and good taste. Therefore, the purpose of this counseling was to provide an understanding of how to choose healthy snacks at the 04 Tengguli Elementary School in Tengguli, Sajad District, Sambas Regency, West Kalimantan. The approach used in this activity includes a model of material exposure, educational games, and evaluation. The counseling activities carried out went smoothly, it could be seen that the elementary school students were enthusiastic in participating in the activities from beginning to end. This counseling is expected to provide education to students, especially students of SDN 04 Tengguli so that they can distinguish between healthy snacks and unhealthy snacks, besides that students are also expected to understand the impact of consuming unhealthy snacks.
Analysis of Crude Fiber Content in Chips Rona Safrina; Arif Saputra; Muhammad Suryana; Nurhaliza Nurhaliza; Ropita Ropita; Nopia Nopia
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.887

Abstract

This study aims to determine the crude fiber content in potato chip samples. Potato chips were chosen because they are a processed food product commonly eaten as a snack and are commonly consumed by the public. The crude fiber test is a method for determining the insoluble content of food samples, such as vegetables, tubers, or fruit. The method used in this study was quantitative with an experimental approach. The samples used were purple sweet potato chips, banana chips, and orange chips, each with different oven-drying methods. The drying time for chips was 1 hour. The results of this study indicate that purple sweet potato chips (4.462%-6.241%) have a relatively high crude fiber content, compared to the other two samples. The high fiber content in purple sweet potato may be due to its thicker fiber network compared to the other two samples. In addition, factors such as the maturity level of the tuber, growing conditions, and processing methods can affect the fiber content obtained. Based on these results, purple sweet potato is a healthy food that can be a healthy snack and can be used to increase fiber intake in the daily diet.
Co-Authors Amira Angga Saputra Arif Saputra Aswitri Azura Ega Aprisa Fitriani Isa Mufida Listari Lusi Lestari Melin Muhammad Suryana Nopia Nopia Noviyanti Nur Hikmah Nurhaliza Nurhaliza Rahmawati Ramzi Rizki Hastuti Ropita Ropita Rosa Amelia Uray Shelli Wahdah