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Stunting is a condition where a child experiences growth disorders, so that the child's height does not correspond to his age, as a result of chronic nutritional problems, namely lack of nutritional intake for a long time. One effort that can be made to control stunting is by improving nutrition. Program issued by the government to control stunting in Indonesia. The method used in this activity is education. The results obtained were socialization activities regarding improving children's nutrition through counseling and distribution of healthy snacks (Jasuke). This can be seen from their way of thinking which is increasingly open to implementing activities related to stunting prevention, increasing knowledge in efforts to control stunting through this program. This activity is one of the reference activities carried out by University of Borneo Tarakan students in an effort to prevent stunting cases. This research program aims to improve children's nutrition through education and distribution of healthy snacks. The method used involves promoting balanced nutrition using poster media, as well as distributing healthy, nutritious snacks. This research was conducted on elementary school age children at SDN 035 Tarakan, Pamusian Village RT 19, Jalan Pangeran Antasari, Tarakan City, North Kalimantan Province on September 17 2024.  

This study aims to analyze consumer desires and satisfaction with Mochi Crackers innovation products using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) approaches. Indonesia's food and beverage sector, especially snacks, continues to grow by creating innovative products such as Mochi Crackers, which adapts the traditional mochi snack into a modern product with a longer shelf life and crunchy texture. A survey was conducted involving 50 respondents from various backgrounds, using a Likert scale to measure the level of satisfaction and importance of product attributes. The results showed that the majority of consumers were attracted to this product because of its practicality, taste, and affordable price. Through the CSI analysis, a satisfaction index was obtained which shows the overall level of consumer satisfaction. Meanwhile, IPA analysis identifies product attributes that need to be improved to improve product quality and competitiveness in the market. This study provides recommendations to Mochi Crackers manufacturers to focus on improving the quality of packaging and promotion to strengthen the product's position in the market.

Training activities for recording simple digital-based financial reports through the TokoKu application were carried out with the participant Mrs. Ngadiyah, owner of Warung Snacks and Sembako Hidayah. This training aims to help MSMEs overcome the problems of disorganized manual recording, minimal understanding of financial reports, and limited use of technology. This activity is carried out in three stages: preparation, implementation, and mentoring. The results of the training showed an increase in participants' ability to record transactions, prepare simple financial reports, and manage inventory more efficiently. The TokoKu application also helps reduce recording errors and makes business decision making easier. Even though there are obstacles related to technology adaptation and poor internet access, this training succeeded in proving that digitalization can increase the sustainability and competitiveness of MSMEs in the digital era.

Snake Fruit or Salak is a commodity that is quite in demand by the community. Currently, the products that can be enjoyed are fruit and juice. Meanwhile, the potential for processing other products is still lacking to be explored to provide benefits for producers. Therefore, our team held a workshop that focused on the production of snake fruit products. This workshop aims to equip local residents with the knowledge and skills to utilize snake fruit, a resource that is widely available but potentially underutilized in the community.This workshop consists of a tutorial on processing snake fruit into various products. We provide participants with hands-on experience and guidance on making items such as jam, jelly, or even dried snake fruit snacks. Two weeks after the workshop, a follow-up evaluation was conducted to assess the effectiveness of the training and explore potential challenges faced by participants in applying their new skills. The contribution of this project is the empowerment of the Bobo Village community through knowledge sharing and promoting the use of local resources in the form of Snake Fruit Dates and Sweetened Snake Fruit

In a study conducted at MIN 25 Aceh Besar, it was found that dental caries problems often occur in class IV students, with a significant influence from the lack of adequate knowledge, attitudes, and actions related to oral health. This cross-sectional analytic design study involved all fourth grade students as samples, totaling 72 people. Data were collected on May 2 and analyzed using univariate and bivariate methods with the chi square test. The results showed that most of the respondents had dental caries, where 39 out of 72 students (54.2%) suffered from the condition. The majority of respondents' knowledge about oral health was in the poor category, where 28 out of 72 students (38.9%) showed a low level of knowledge. This also applies to respondents' attitudes and actions, where 42 students (58.3%) have attitudes that are less supportive of good dental health and 46 students (63.9%) show ineffective actions in maintaining their oral health. Based on these data, there is a significant relationship between behavior (knowledge, attitude, and action) and the incidence of dental caries among these students, with the ρ value for knowledge being 0.003, attitude being 0.006, and action being 0.001. This shows that effective education and counseling on oral health is needed. As a recommendation, it is advisable for schools to collaborate with the local Health Office and Puskesmas to hold regular oral health counseling programs. In addition, establishing a healthy canteen at school can be another preventive measure so that students can choose healthier snacks that support good oral health.

Snake Fruit or Salak is a commodity that is quite in demand by the community. Currently, the products that can be enjoyed are fruit and juice. Meanwhile, the potential for processing other products is still lacking to be explored to provide benefits for producers. Therefore, our team held a workshop that focused on the production of snake fruit products. This workshop aims to equip local residents with the knowledge and skills to utilize snake fruit, a resource that is widely available but potentially underutilized in the community. This workshop consists of a tutorial on processing snake fruit into various products. We provide participants with hands-on experience and guidance on making items such as jam, jelly, or even dried snake fruit snacks. Two weeks after the workshop, a follow-up evaluation was conducted to assess the effectiveness of the training and explore potential challenges faced by participants in applying their new skills. The contribution of this project is the empowerment of the Bobo Village community through knowledge sharing and promoting the use of local resources in the form of Snake Fruit Dates and Sweetened Snake Fruit

Pizza rolls are snacks in the form of small rolls that usually contain typical pizza ingredients, such as tomato sauce, cheese, meat such as pepperoni or sausage, and various other toppings. The outer crust of pizza rolls is usually made from thin dough such as bread or pastry, then fried or baked until crispy. Pizza rolls are a small snack that combines the classic taste of pizza with a practical form that is easy to eat at any time. Its popularity makes it a favorite choice for casual events, parties or just an afternoon snack. Seeing the increasing food trend, the author took the initiative to make pizza rolls with topping variants in order to provide education to people who want to become entrepreneurs in the culinary field, especially snacks. Pizza rolls are known as a practical and delicious snack, but their health benefits depend on the ingredients used and how they are made. Some of the potential benefits of pizza rolls, especially if made with quality ingredients and consumed in moderation, are a source of fast energy, rich in protein, a source of calcium, contain vitamins and minerals, a healthy alternative with modifications, and improve mood. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making pizza rolls with topping variants; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making pizza rolls with topping variants can be consumed daily and can be used as an entrepreneurial product.

Background:Supplemental Feeding (PMT) is an activity of providing food in the form of safe and quality snacks along with other supporting activities by considering aspects of food quality and safety. There are two types of supplementary feeding, namely supplementary recovery feeding and supplementary counseling (PMT). Supplemental feeding (PMT) of local food is one of the strategies for handling nutritional problems in toddlers. The PMT activity needs to be accompanied by nutrition and health education for behavioral change, for example with support for breastfeeding, education and counseling on feeding, cleanliness and sanitation for families. Nutritional status is a state of the body as a result of food consumption and use of nutrients, where nutrients are needed by the body as a source of energy, growth and maintenance of body tissues, and regulators of body processes. Nutritional status is greatly influenced by nutritional intake. Objective: To determine the effect of providing local supplementary feeding (PMT) on the nutritional status of toddlers aged 12-59 months. Method: This type of research uses quantitative research using a pre-experimental design pretest-posttest research design. Results: Based on the results of the study, it was shown that a p-value of 0.41 (> 0.05) was obtained. Conclusion: Provision of Local Supplementary Food (PMT) Has No Relationship with Toddler Nutritional Status at UPTD Siriwini Health Center. Suggestion: It is expected that mothers who have toddlers pay more attention to the growth and development of toddlers.

Traditional food is known as market snacks because in the past these snacks were found in many traditional markets. In this modern era, some people consider that omelette rolls are an outdated traditional food or snack. The popularity of rolled omelets is increasingly eroded by modern snacks that are more contemporary and practical. This causes a lack of public interest in omelette rolls, especially the younger generation. This condition is feared to cause the rolled omelette, which is a traditional Indonesian culinary richness, to be forgotten in the future. Therefore, a diversification process must be carried out so that the rolled omelet remains in the market. The process of diversifying omelette rolls as a traditional food into a modern product, namely "Mini Crepe Roll" is a strategic step to maintain its existence and popularity in the midst of a more contemporary and practical onslaught of modern snacks. This Mini Crepe Roll product is an introductory food or dessert that is suitable to eat for Indonesian snack fans. Besides that, this food does not use harmful preservatives and is safe to consume. To attract customer interest, Mini Crepe Roll food products are packaged and served attractively, practically, and ready to eat. In this activity, not only focus on the mini crepe roll production process, but also on business and marketing aspects This is so that mini crepe roll products can be well received by consumers and have competitiveness in the market.

Lumpia is a type of food that is very popular in Asia, especially in Indonesia and the Philippines. This food consists of a thin skin filled with various ingredients, such as vegetables, meat, or sweet ingredients. The history of spring rolls can be traced back to Chinese cultural influence in Southeast Asia, where spring rolls were known as "spring rolls". Thin and crispy spring roll skin is made from flour mixture mixed with water and a little oil, then fried until crispy. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are that Lumpia with Chocolatos filling offers several advantages compared to conventional spring rolls. Apart from the pleasant sweet taste, these spring rolls are also easy to make and are liked by all ages. Its popularity is increasing thanks to the ease of obtaining the ingredients and its ability to be made into an attractive snack or dessert. This innovation shows how traditional culinary delights can develop and adapt to modern tastes, creating new opportunities in the snacks and snacks industry.

The main objective of the research was to produce a snack bar that is not only delicious but also rich in nutrients, especially those obtained from Chinese betel leaves. The research process involved formulation, sensory testing, and nutritional analysis to ensure that this product meets the nutritional standards required by swimming athletes. The results showed that the Chinese betel leaf-based snack bar innovation was able to improve the nutritional adequacy of swimming athletes 40% better than consuming energy supplements with increased swimming duration in the range of 15 minutes / training session. These findings have implications for improving athletes' nutritional intake, supporting optimal recovery, and ultimately, improving their performance in training and competition.

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

The impact of consuming unhealthy snacks can cause foodborne disease. The purpose of this study was to analyze the effect of nutrition education through pop-up book media on the level of knowledge of food safety in school snacks at Inpres LIK Layana Indah State Elementary School. The research design used was a quasi experimental pre-test and post-test with a population of 30 students in grade 5 and grade 6. The instruments used were Pop-up book media and questionnaires. Data were analyzed using data normality test, homogeneity test and hypothesis testing. The results of the study obtained abnormal data in the experimental class (p-value = 0.001) and abnormal control (p-value = 0.006), there was a significant effect between the experimental and control groups on increasing student knowledge related to snack safety (p-value = 0.001). There is no significant difference between the control group with powerpoint media and the experimental class with pop-uo book media based on a significant value> 0.05.  

School groups are part of society that must receive important attention. School student groups are at high risk of food poisoning caused by free snacks that do not pay attention to hygiene and lack of food sanitation. Food poisoning can cause morbidity and mortality if not treated properly. Improving the health status of the school community can be done through various activities, one of which is by providing Food Poisoning Assistance Training. Students at MAN 4 Kediri are a group of teenagers in society who are at risk of health problems due to dynamic activities. First aid for food poisoning with educational methods and video demonstrations of the PADAM technique can be treatment that can be given immediately. Community service activities in the form of educational training and video demonstrations about first aid for food poisoning with the PADAM technique for members of PMR MAN 4 Kediri are very positive activities to carry out in order to disseminate health knowledge so as to increase the knowledge and ability of each student in providing first aid for food poisoning.

UMKM in Jarin Village, Pamekasan Regency face various challenges in developing their businesses. One of the challenges faced is the suboptimal protection and development of their businesses, many of which do not yet have a NIB or even a PIRT. The investigative approach employed is a type of empirical legal inquiry utilizing a field study methodology (Field Research). Data gathering for this investigation involved various techniques such as interviews, observations, and literature reviews. The study's location is situated in Jarin Village, within the Pademawu District of Pamekasan Regency. The data analysis technique applied in this research is descriptive-qualitative. Findings from the study during the MBKM KKNT indicated that the UMKM present in Jarin Village, Pademawu District, Pamekasan Regency are limited in number, only a handful. Among these is an UMKM focused on the Krupuk Opak and Jagung Goreng venture, which maintains a marketing scope that remains at the regional tier. Furthermore, business operators have yet to secure a PIRT certificate, despite the fact that legally, those in the food or snack industry are mandated to acquire PIRT in accordance with the Food and Drug Supervisory Agency Regulation Number 4 of 2024 related to Guidelines for Issuing Certificates of Commitment Fulfillment for Home-Processed Food Production, therefore KKNT participants provide assistance to the Pamekasan Regency Health Office for the issuance of PIRT. It is proven that after obtaining a P-IRT permit, the product marketing network has increased and sales have increased and the legality of the business is strong.  

Background: Prevalence of obese adolescents in Indonesia has increased every year. In 2018, Indonesian adolescents suffering from obesity reached 8.8%. One of the causes of the increasing problem is an imbalance in nutritional intake. Sweet snacks and fatty snacks are popular snacks among adolescents. This snacking habit can risk the incidence of obesity in adolescents. Obesity in adolescents can have various negative impacts on adolescents, both in terms of health, and in terms of mental health which will also affect adulthood. Purpose: This study was to determine the relationship between the habit of consuming sweet snacks and fatty snacks with the nutritional status of adolescents at SMAN 18 Bekasi City. Methods: This study used analytic observational method with cross sectional design conducted at SMAN 18 Bekasi City. The sample of this study amounted to 100 respondents who were taken by consecutive sampling method. Data were collected using a 24-hour food recall questionnaire and analyzed using fisher's exact statistical test. Results: Based on the results of the analysis, the p-value of the variable consumption habits of sweet snacks with nutritional status is 0.771 (p>0.05) with OR 0.744 and the p-value of the variable consumption habits of fatty snacks with nutritional status is 1.000 (p>0.05) with OR 0.948. Conclusion: There is no significant relationship between consumption habits of sweet snacks and fatty snacks with nutritional status among adolescents at SMAN 18 Bekasi City.

Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness. 

Bitterballen is a traditional Dutch snack shaped like a ball, primarily made from flour and milk. Classic bitterballen usually contain minced beef and cheese. Its crispy exterior and soft interior make it a popular snack. In this study, the author utilizes vegetables and oatmeal to create a delicious and healthy version of bitterballen. The processing of Vegetable Oatmeal Bitterballen is in collaboration with Dapoer Marclip. The purpose of developing this product is to assess the panelists' preferences regarding appearance, color, aroma, texture, and taste, as well as to establish recipe standards. This research employs a research and development method. Data collection was conducted through organoleptic tests involving 25 participants, including lecturers, industry representatives, and consumers. Based on the results from four trials, it can be concluded that the preference levels in the main test were as follows: appearance—44% very much liked, 56% liked; color—76% very much liked, 24% liked; aroma—56% very much liked, 44% liked; texture—68% very much liked, 32% liked; taste—80% very much liked, 20% liked. Thus, it is stated that this product is well-liked and accepted by the panelists. The appropriate standard recipe formula is: 105g flour, 20g butter, 40g onion, 7g garlic, 100g spinach, 50g carrots, 85g corn, 40g mozzarella, 80g rolled oats, 1 egg, 150ml UHT milk, 120ml water, 5g MSG, 3g pepper, and 4g salt. The author suggests that future researchers consider alternative snack recipes using vegetables and appealing colors.    

Indonesia has a variety of traditional Nusantara cakes that are not only unique, but also appetizing. However, along with the development of the times, traditional Nusantara cakes are increasingly rare. Only a handful of sellers are still loyal to selling these snacks. One of the reasons for the decline in the popularity of these traditional cakes is the growing perception among the public, especially children, who consider these cakes "old-fashioned." Many elementary school-aged children are now more interested in modern snacks, such as donuts, cakes, or candy, than traditional cakes such as klepon, onde-onde, or layered cakes. Therefore, this study aims to design a board game as a fun and educational interactive media, with the hope of introducing and preserving traditional Nusantara cakes to children aged 8-11 years. The methods used in this study include an in-depth analysis of relevant traditional cakes, development of game mechanics that are appropriate to the target age, and prototype trials to see children's responses and involvement in this game. Thus, this research is expected to provide a significant contribution to efforts to preserve culture while promoting a deeper understanding of the culinary richness of the archipelago among the younger generation, so that this tradition can continue to be passed down from one generation to the next.

School-aged children tend to prefer foods high in sugar, whether when choosing snacks at school or while shopping with their families. Attractive packaging and bright colors often draw children in, making them perceive such foods as tasty. However, excessive and long-term consumption of sugary foods can increase the risk of diabetes mellitus, a condition that is becoming more prevalent among children. Therefore, to mitigate this risk, it is important to provide education on selecting healthy snacks for school-aged children. This education aims to change children's behavior in choosing healthier snacks, which not only affects their health but also ensures they meet their nutritional needs optimally. This educational activity was held on October 11, 2024, at UPT SDN 060881, targeting 50 students. The program began with an explanation of how to choose healthy snacks and the impact of diabetes mellitus on children. The education session lasted for 60 minutes, followed by a question-and-answer session where five students actively asked questions and shared their experiences in choosing snacks in their daily lives.