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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.

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.

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.

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

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.