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All Journal Jurnal Pengabdian Masyarakat Bhinneka Ficco Public Health Journal
Fadella, Risty
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Public Health

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Empowering Healthy Choices: The Dangers of Snacking Carelessly Fernanda, Aprilia; Nisa', Ariqah Hidayatun; Assyaukani, Luthfi; Fadella, Risty; Ulilalbab, Arya; Prabowo, Nyono Dedi; Manik, Meintansari
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 2 (2025): Bulan November
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i2.597

Abstract

The trend of unhealthy eating and the careless consumption of snacks among elementary school children remains a major nutritional issue in various countries worldwide, including Indonesia. Children tend to choose food based on their preferences. The shift in trends toward consuming snacks carelessly negatively affects children's nutritional status and health. This activity aimed to increase students’ knowledge and awareness about the importance of choosing healthy snacks and avoiding careless snacking habits. Nutrition education on snacking carelessly was the main emphasis of the community service programs. Thirty-sixth-grade students from SDN Bandar Lor II participated in the activity. PowerPoint and leaflets were used to communicate the content. The education session lasted for one hour. Pre- and post-tests were used to evaluate the results. The results of the activity showed that the participants engaged in the event in a participatory and active manner. The nutrition education on snacking carelessly effectively increased the students' knowledge by 4.6 points. Interactive methods, the use of infographic media, and hands-on practice enhanced participation and motivation in the children's learning process. Nutrition education on snacking carelessly effectively increased the students' knowledge.
Acceptability and Organoleptic of Moringa Leaf (Moringa oleifera) Boba as Antioxidant-Rich Functional Beverages Fadella, Risty; Sitatorik, Galuh; Ulilalbab, Arya; Sugeng Walujo, Djembor
Ficco Public Health Journal Vol. 2 No. 03 (2025): December 2025
Publisher : Ficco Scientific Corner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18147515

Abstract

Background: Moringa oleifera, known as the “miracle tree,” is rich in antioxidants and nutrients, making it a potential ingredient in the development of functional beverages by utilizing local foods. This study aims to evaluate the acceptability and organoleptic characteristics of Moringa-based boba as an antioxidant-rich functional beverage. Method:  This study used an experimental design with a quasi-experimental approach and involved 30 semi-trained panelists. Sensory evaluation was conducted on four organoleptic parameters: color, aroma, texture, and flavor. Data analyzed using the friedman test, if significant differences (p < 0,05) were found analysis further with wilcoxon test. Results: The results showed that Moringa-based boba received positive organoleptic ratings, especially in terms of texture and color, with an average acceptance score above 3.5 on a 5-point scale. The highest percentage of acceptance for all parameters was found in P0, with details of the percentage being 98% for color, 89% for aroma, 68% for texture, and 80% for flavor. The p-value of the color parameter is 0.180, indicating that this parameter is not statistically significant. The p-value of the aroma parameter is p = 0.042, indicating that the difference in aroma between treatments is statistically significant, so that moringa leaf concentration affects the acceptance of boba aroma by panelists. In the texture parameter, the p value is p = 0.027, which means the parameter value is significant. Meanwhile, in the flavor parameter, the p value is p = 0.027, which means that the flavor parameter is significant. Conclusion: M It is necessary to formulate the product by adding ingredients containing natural sweeteners to reduce the unpleasant taste of the addition of moringa leaves while producing a softer texture.  
Co-Authors Arya Ulilalbab Assyaukani, Luthfi Fernanda, Aprilia Meintansari Manik Nisa', Ariqah Hidayatun Nyono Dedi Prabowo Sitatorik, Galuh Sugeng Walujo, Djembor