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Diarrhea is a common health problem among school-aged children. Factors influencing its occurrence include knowledge of healthy food and the habit of consuming snacks within the school environment. The objective of this research was to examine the relationship between knowledge of healthy food and snack consumption habits with diarrhea cases at SDN 81 Manado. This research employed a descriptive-analytic design with a cross-sectional approach. A total of 50 respondents were selected based on inclusion and exclusion criteria. Data collection was conducted using questionnaires addressing both variables. Statistical analysis was performed using the Chi-Square test with a significance level of ρ ≤ 0.05. The findings revealed that 35 respondents (75.0%) had poor knowledge of healthy food, and 32 respondents (64.0%) experienced diarrhea. Additionally, 42 respondents (84.0%) reported poor snack consumption habits, with 37 respondents (74.0%) experiencing diarrhea (29 males and 21 females). Chi-Square analysis produced a ρ-value of 0.001, which is lower than the alpha level (α = 0.05), indicating a significant relationship between knowledge of healthy food, snack consumption habits, and diarrhea cases. The study concludes that both knowledge of healthy food and snack consumption habits are significantly associated with diarrhea among school-aged children. Parental involvement is essential in educating children about healthy food choices as a preventive measure against diarrhea.

Diarrhea is a common health problem among school-aged children. Factors influencing its occurrence include knowledge of healthy food and the habit of consuming snacks within the school environment. The objective of this research was to examine the relationship between knowledge of healthy food and snack consumption habits with diarrhea cases at SDN 81 Manado. This research employed a descriptive-analytic design with a cross-sectional approach. A total of 50 respondents were selected based on inclusion and exclusion criteria. Data collection was conducted using questionnaires addressing both variables. Statistical analysis was performed using the Chi-Square test with a significance level of ρ ≤ 0.05. The findings revealed that 35 respondents (75.0%) had poor knowledge of healthy food, and 32 respondents (64.0%) experienced diarrhea. Additionally, 42 respondents (84.0%) reported poor snack consumption habits, with 37 respondents (74.0%) experiencing diarrhea (29 males and 21 females). Chi-Square analysis produced a ρ-value of 0.001, which is lower than the alpha level (α = 0.05), indicating a significant relationship between knowledge of healthy food, snack consumption habits, and diarrhea cases. The study concludes that both knowledge of healthy food and snack consumption habits are significantly associated with diarrhea among school-aged children. Parental involvement is essential in educating children about healthy food choices as a preventive measure against diarrhea.

School snacks are one of the food sources commonly consumed by elementary school children; however, they are at risk of microbiological contamination if not properly managed. One of the pathogenic bacteria that can contaminate food is Salmonella, which can cause diarrheal disease. This study aimed to analyze hygiene and sanitation factors of food handlers on Salmonella bacterial contamination in pentol snacks at elementary schools in Palang District, Tuban Regency. This study used an observational analytic design with a cross-sectional approach. The sample consisted of 20 pentol vendors and 20 pentol snack samples. Data were collected through observation using a hygiene and sanitation checklist and laboratory examination to detect the presence of Salmonella bacteria. Data analysis was initially planned using the Chi-square test; however, due to homogeneous results, the analysis was conducted descriptively. The results showed that most vendors had good hygiene and sanitation (85%) and sufficient (15%). Laboratory examination results showed that all pentol snack samples (100%) were negative for Salmonella bacteria. In conclusion, pentol snacks at elementary schools in Palang District were microbiologically safe from Salmonella contamination.

The development of digital technology has encouraged micro, small, and medium enterprises (MSMEs), particularly in the culinary sector, to adapt by utilizing online applications as a strategy to increase competitiveness. This community service activity aims to improve the understanding and capabilities of business owners at Kedai Jajanan Zahira in Surabaya in utilizing online applications as a marketing and sales tool. The method used in this study is Participatory Action Research (PAR), an approach that actively involves business actors in every stage of the process. These stages include problem identification, planning, implementation, and evaluation. Data collection techniques were carried out through interviews and direct observation to obtain a realistic picture of business conditions. The results of the activity showed an increase in business owners' understanding of the importance of digitalization, improved skills in using food delivery applications and social media, and increased market reach and interaction with consumers. In addition, the use of online applications also contributed to increased operational efficiency, such as more systematic order management and transaction recording. Overall, mentoring in the use of online applications has proven effective in increasing the competitiveness of culinary businesses. This activity has a positive impact not only on increasing sales, but also on business sustainability through increased digital literacy and the ability to adapt to technological developments. Therefore, ongoing mentoring is needed so that business actors can consistently optimize the use of digital technology in developing their businesses.

Background: Pentol is a round-shaped snack that is popular with elemtary school children with a savory taste, affordable price, and easy to find in the school environment. However, uncontrolled consumption of pentol raises concerns about fat and sodium chloride (NaCl) content. Objective: This study aims to determine the levels of fat and NaCl contained in pentol snacks sold at Tondo Urban Village Elementary School, PaluCity. Method: This study used a Complate Random Design (RAL) on five pentol samples in five elementary school in Tondo Village, with two repetitions. Fat content was analyzed by the Soxhlet method, While sodium chloride (NaCl) content was analyzed by Mohr titration. The data were analyzed using the Kruskal-Wallis test. Findings: The fat content in five pentol sampels at Tondo Urban Village Elementary School ranged from 2,16-4,75% (maximum SNI limit of 10%), while sodium chloride content was 1,55-2,15% (maximum SNI limit of 2,5%). Statistical tests (p=0,4>0.05) showed no significant difference between samples. Although still below the SNI limit, the fat and sodium content is quite high for school children’s snacks. Conclusion: The fat and NaCl content of pentol sancks at Tondo Urban Village Elementary School, Palu City is still below the SNI limit, but the consumption of these snacks need to be limited. Implications: it is hoped that there will be further researchers who analyzed carbhohydrates, proteins and other additives such as preservatives in pentol snacks.        

Food safety is an important issue in the prevention of food-borne diseases because contaminated food can cause diseases such as diarrhea, typhoid fever, and food poisoning. Snack food vendors, as direct food handlers, have an important role in maintaining food hygiene and sanitation. Research Objective: To know the description of the sanitary hygiene behavior of snack food vendors in Jakabaring Sport City, Palembang City in 2025. Research Methods: This type of research is descriptive research. The population in this study is all snack food traders around the Jakabaring Sport City lake, Palembang City. The sample in this study was 36 people. The data collection tool is the questionnaire sheet. Data analysis was carriedout by univariate analysis. Research Results: The results of this study show that the characteristics of respondents based on gender are male (25.0%) and female (75.0%), young age < 47 years old (41.5%) and old age ≥ 47 years old (51.8%), the last education of elementary and junior high school is (52.8%) and high school-college (47.2%). Respondents' knowledge was not good (66.7%) and good (33.3%),respondents' attitudes were negative (36.1%) and positive (63.9%), respondents' actions were not good (55.6%) and good (44.4%). Conclusion: Although most traders have a positive attitude towards sanitation hygiene, the low knowledge and inappropriate actions indicate the need for regular education and supervision efforts to improve sanitation hygiene behavior among snack food traders.  

Background: One way to improve human quality, especially for school-aged children, is by providing nutritious snacks that can meet nutritional needs during learning activities. In Indonesia, many snacks are available in school environments, but many of them are unhealthy when viewed from the color and ingredients used. Community Service Objective: Provide health education about healthy snacks. Method: The method used in this community service activity is lecture and question and answer, to provide an understanding of the importance of choosing healthy snacks for school-aged children. Results: Providing education about healthy snacks increased the understanding of children at MIN 25 Aceh Besar. Children responded well and several students asked questions related to the material about healthy snacks presented. Conclusion: The understanding of MIN 25 Aceh Besar students about healthy snacks increased after participating in the counseling activity. Students showed a higher interest and awareness of the importance of choosing healthy snacks for their health. Keywords; Health Education, Healthy Snacks

This study aims to analyze the role of social media in driving innovation in flavor, shape/appearance, and modern perception of Indonesian traditional snacks in the digital era through a literature review from 2020–2025. Social media functions not only as a promotional tool but also as a creative and collaborative space that influences how traditional snacks are created, modified, and perceived. The findings indicate that social media accelerates the spread of new flavor trends and encourages the exploration of modern tastes without abandoning cultural identity. In addition, visual aesthetics on social media inspire innovation in the shape and presentation of snacks to make them more appealing and easily viral. Social media also shapes modern perceptions through cultural storytelling that rebrands traditional snacks as contemporary, relevant, and culturally valuable. However, challenges arise from the limited digital and branding skills among MSME actors. Overall, social media serves as a catalyst for the synergy of flavor, visual, and cultural innovation, bridging tradition and modernity in the development of local culinary products.

Early childhood education (ECE) demands imaginative and inventive approaches to guarantee that children are actively involved and undergo significant learning in line with their developmental phases. The swift advancement of technology has made interactive video a valuable tool for enhancing ECE learning, especially when integrated with local cultural material. This research examines the use of the interactive video Wajanus (Warung Jajanan Nusantara) in Class B of Mutiara Hati Kindergarten Ponorogo, aimed at familiarizing children with Indonesian traditional snacks while also enhancing their cognitive, social, linguistic, and cultural values. A qualitative descriptive method was utilized, involving participatory observation, semi-structured interviews with parents and teachers, along with documentation via photos, videos, and field notes. Data analysis adhered to the model proposed by Miles and Huberman, encompassing data reduction, data presentation, and thematic conclusion formulation. The results indicate that utilizing Wajanus improved children's involvement in cognitive, emotional, and motor skills while promoting greater learning motivation. Children recognized numbers, shapes, and new vocabulary more efficiently, and they exhibited a positive attitude toward the local cultural heritage presented in the video. However, challenges were noted, including differing degrees of child involvement, the demand for extensive teacher assistance, and inadequate educational resources. In summary, interactive videos grounded in local culture like Wajanus are successful in enhancing early childhood education quality while also reinforcing children’s character education and cultural identity, and they possess significant potential for duplication in other ECE institutions throughout Indonesia

Indonesia as a multicultural country has various traditions that reflect social and spiritual values, one of which is the tingkeban tradition in Javanese culture. This tradition is not only a spiritual ritual for the safety of pregnant women and their fetuses, but also a medium for cultural expression through the symbolism of traditional food. This study aims to identify the terms of traditional food and snacks in the tingkeban ceremony and explore the symbolic and cultural meanings contained therein through an ethnolinguistic approach. The focus of the study was directed at the people of Ketapangkuning Village, Ngusikan District, Jombang Regency, East Java, who still maintain the traditional tingkeban practice. By using an ethnolinguistic approach, this study attempts to trace the relationship between language and culture reflected in the lexicon of traditional food as a representation of the values of harmony, balance, and respect for life in Javanese society.

Non-communicable diseases (NCDs) have been the leading cause of death in Indonesia for the past 19 years. This is due to a change in a diet high in sugar, salt and fat (SSF). Adolescents are one of the groups of people who often consume high snacks (SSF). It is feared that this will cause NCDs in the future. The purpose of this activity is to provide education with the theme of SSF Intake Restrictions in the Selection of Adolescent Snacks which is expected to increase knowledge and awareness of the target of SSF intake and avoid the target of the risk of NCDs. Nutrition education is carried out offline using the lecture method, providing e-booklets, questions and answers, and implementing pre-test and post-test using google form. The educational participants were attended by 85 students from 35 North Jakarta State High School. The results of nutrition education have a positive impact on the target knowledge level which is characterized by an increase in post-test scores on each component of the question

One of the nutritional problems that often occur in school children is the habit of consuming snacks. Snacks sold in the school environment often do not meet food safety and nutrition standards. Students of SMAN 35 Jakarta spend a lot of time at school and mostly consume food available in the school canteen. While the school canteen is dominated by traders who provide packaged food and beverages. Their decision in choosing the food and beverages consumed will certainly affect their health status. This study aims to increase knowledge about food label information, through this activity it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition. Educational materials are delivered through interactive lectures with the support of visual aids in the form of e-booklets. Based on the results of community service activities in the form of nutrition education at SMAN 35 Jakarta, there is an increase in the knowledge and ability of students about the importance of knowing the nutrition information label on packaged products. Through this activity, it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition.

Snacks are one of the main food sources for school children. However, the snacks available in the school environment are sometimes unhygienic and poor in nutrients.  This activity aims to increase students' knowledge through education about the importance of healthy snacks. This activity was carried out at SMA Negeri 35 Central Jakarta, on Friday, September 13 2024. The method used was lecture and question and answer sessions. The results of implementing this activity were that students were very enthusiastic, actively asked and answered questions and were able to understand the material about healthy snacks. The evaluation of this educational activity is carried out by providing a questionnaire in the form of closed questions which is given to students before and after education. The results of the activity showed that there was an increase in students' knowledge about healthy snacks after the education was carried out. It is hoped that this activity can help increase students' knowledge about healthy snacks and that students will be able to build the habit of consuming healthy snacks.

Empowering poor families is an important effort to improve the economic welfare of underprivileged communities. In this context, assistance to set up a snack shop for Mrs. Kamilia aims to provide concrete support for her family's economy. Through the Participatory Action Research (PAR) method, this program involves steps such as identifying poor families, raising funds, and handing over the business capital needed to set up a stall. This program not only provides financial assistance, but also equips Mrs. Kamilia with the necessary skills to run a business. With the existence of a snack stall, it is hoped that Mrs. Kamilia can increase family income, meet daily needs, and provide a better education for her children. The results of this program show the potential for success in overcoming poverty and increasing the economic independence of poor families, so that it can become a model of sustainable empowerment in society.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

Kue lapis merupakan jajanan tradisional Indonesia yang memiliki tekstur kenyal dan rasa manis, umumnya terbuat dari tepung beras dan tepung sagu. Namun, untuk mengurangi ketergantungan pada tepung beras serta meningkatkan nilai gizi produk pangan, penelitian ini mengembangkan inovasi kue lapis dengan kombinasi kacang hijau dan jagung manis. Kacang hijau sebagai sumber protein nabati dan jagung manis yang kaya akan karbohidrat dan vitamin dipilih untuk memberikan manfaat gizi yang lebih tinggi. Penelitian ini bertujuan untuk menciptakan kue lapis yang tidak hanya enak tetapi juga bergizi, dengan memanfaatkan bahan pangan lokal yang memiliki nilai gizi tinggi. Metode pembuatan kue lapis ini melibatkan pencampuran tepung beras, tepung tapioka, santan, serta bahan tambahan berupa kacang hijau dan jagung manis yang telah diproses. Proses pembuatan dilakukan secara bertahap, dengan pengukusan setiap lapisan secara bergantian untuk memastikan tekstur yang kenyal dan matang sempurna. Hasilnya, kue lapis ini memiliki tekstur yang lembut dan kenyal dengan rasa manis alami dari jagung dan kacang hijau, serta kandungan gizi yang lebih tinggi dibandingkan dengan kue lapis tradisional. Kacang hijau dan jagung manis memberikan kontribusi signifikan terhadap kandungan protein, serat, serta vitamin dan mineral yang bermanfaat bagi kesehatan. Inovasi ini tidak hanya menawarkan alternatif pangan yang lebih sehat, tetapi juga dapat mendorong konsumsi pangan lokal yang bernilai gizi tinggi. Selain itu, produk ini memiliki potensi untuk dipasarkan sebagai jajanan pasar yang mendukung keberlanjutan petani lokal. Kombinasi kacang hijau dan jagung manis dapat menjadi pilihan yang lebih bergizi dan memenuhi kebutuhan gizi masyarakat, serta berpotensi untuk dikembangkan lebih lanjut dalam industri pangan tradisional.

Kue lapis merupakan jajanan tradisional Indonesia yang memiliki tekstur kenyal dan rasa manis, umumnya terbuat dari tepung beras dan tepung sagu. Namun, untuk mengurangi ketergantungan pada tepung beras serta meningkatkan nilai gizi produk pangan, penelitian ini mengembangkan inovasi kue lapis dengan kombinasi kacang hijau dan jagung manis. Kacang hijau sebagai sumber protein nabati dan jagung manis yang kaya akan karbohidrat dan vitamin dipilih untuk memberikan manfaat gizi yang lebih tinggi. Penelitian ini bertujuan untuk menciptakan kue lapis yang tidak hanya enak tetapi juga bergizi, dengan memanfaatkan bahan pangan lokal yang memiliki nilai gizi tinggi. Metode pembuatan kue lapis ini melibatkan pencampuran tepung beras, tepung tapioka, santan, serta bahan tambahan berupa kacang hijau dan jagung manis yang telah diproses. Proses pembuatan dilakukan secara bertahap, dengan pengukusan setiap lapisan secara bergantian untuk memastikan tekstur yang kenyal dan matang sempurna. Hasilnya, kue lapis ini memiliki tekstur yang lembut dan kenyal dengan rasa manis alami dari jagung dan kacang hijau, serta kandungan gizi yang lebih tinggi dibandingkan dengan kue lapis tradisional. Kacang hijau dan jagung manis memberikan kontribusi signifikan terhadap kandungan protein, serat, serta vitamin dan mineral yang bermanfaat bagi kesehatan. Inovasi ini tidak hanya menawarkan alternatif pangan yang lebih sehat, tetapi juga dapat mendorong konsumsi pangan lokal yang bernilai gizi tinggi. Selain itu, produk ini memiliki potensi untuk dipasarkan sebagai jajanan pasar yang mendukung keberlanjutan petani lokal. Kombinasi kacang hijau dan jagung manis dapat menjadi pilihan yang lebih bergizi dan memenuhi kebutuhan gizi masyarakat, serta berpotensi untuk dikembangkan lebih lanjut dalam industri pangan tradisional.

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.  

The purpose of this research is to determine the effect of reward and punishment on employee performance at CV. Premium Indonesian Snacks. The informants in this research were all CV employees. Premium Nusantara snacks with a sample of 49 people. In determining the sample the author uses a saturated sample, that is, if all members are included as a sample. The data collection techniques used in this research were observation, questionnaires and interviews. The analytical assistance method used is simple linear regression with SPSS 20. The results of this research show that Reward and Punishment together or simultaneously have a positive and significant effect on employee performance at CV. Premium Indonesian Snacks.

School children are susceptible to various snacks sold both at school and outside school. Lack of attention to the consumption of healthy snacks, resulting in the impact of decreased health, ranging from poisoning due to unhygienic storage and presentation processes to the risk of cancer due to the use of harmful food additives (Anak et al., 2019). This study aims to determine the relationship between students' knowledge of the observance of healthy snacks consumption behavior in sdn 03 source salak ledokombo jember, This type of research is a quantitative descriptive research, the sample in this study is students with a total of 40 students. Two variables, namely the relationship between students' knowledge of the observance of healthy snack consumption behavior in sdn 03 source salak ledokombo jember, the instrument used is using a questionnaire, based on table 4.6, the results obtained are categorized as good (22.8%) as many as 29 students, categorized as moderate (7.2%) as many as 11 students and categorized as less none. Based on the results of research that has been conducted by researchers regarding the relationship between students' knowledge of eating healthy snacks, it can be concluded as follows: the relationship between students' knowledge of eating healthy snacks is categorized as good there are 29 students (22.8%) and categorized as moderate as 11 students (7.2%).