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This study aims to determine adolescents’ acceptance of mackerel turbin quiche, identify the best formulation of the product, and analyze its nutritional content. This study used an experimental method. The results showed that the mackerel turbin quiche product that was well accepted by adolescents was F1, which used 250g of mackerel, 125g of tofu, and 375g of red beans. The best formulation of mackerel turbin quiche used ingredients divided into three (3) parts: crust, filling, and custard. The quiche crust consisted of 500g wheat flour, 300g margarine, 135g powdered sugar, 15g powdered milk, and 2 egg yolks. The filling consisted of 250g mackerel, 375g red beans, 125g tofu, and 100g onion. The custard consisted of 1000 ml UHT milk, 10 egg yolks, 6g salt, 3g ground pepper, and 3g ground nutmeg. Each 45g serving of mackerel turbin quiche contained 194.34 Kcal of energy, 21.60g carbohydrates, 10.09g fat, and 5.69g protein. It can be concluded that mackerel turbin quiche can be used as a healthy snack alternative for adolescents.

Adolescents are a nutritionally vulnerable group at risk of double burden of malnutrition. Riskesdas 2023 data showed that the prevalence of undernutrition in adolescents aged 13–15 years in North Sumatra reached 16.8%, while overweight and obesity reached 18.3%. The habit of consuming unhealthy snacks at school is one of the main preventable risk factors through structured nutrition education. Objective: This community service program aimed to increase knowledge of balanced nutrition and healthy snack selection behavior among Grade VIII students of SMP Negeri 19 Medan. Methods: Activities were carried out through interactive lectures, demonstrations, educational games, and workshops with 64 students. Evaluation used pre-test and post-test analysis with Wilcoxon Signed Rank Test. Results: There was a significant increase in nutritional knowledge in both classes (p=0.001) and healthy snack selection behavior (p=0.000). Conclusion: The Healthy Teen School program effectively improved adolescent nutrition knowledge and behavior.

Based on the 2023 Indonesian Health Survey, the prevalence of overweight among adults reached 23.4% nationally and 24.5% in East Java Province. This condition highlights the need for food innovation, particularly high-fiber snacks suitable for overweight adults. This study aimed to develop cereal based on okara (soy pulp) flour and mung bean flour as an alternative high-fiber food product. Organoleptic testing was conducted on 30 semi-trained panelists evaluating color, aroma, texture, and taste using hedonic and hedonic quality tests. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutrient content analysis was analyzed using One Way ANOVA followed by Duncan’s post hoc test. The results showed that in the hedonic test, color, texture, and taste parameters were significantly different (p<0.05), while aroma was not significantly different (p>0.05). In the hedonic quality test, color and taste showed significant differences (p<0.05), whereas aroma and texture did not (p>0.05). Overall, formulation 922 was the most preferred by panelists. The nutritional content of the cereal ranged from 407–410 kcal for energy, 76.44–77.53% carbohydrates, 8.91–9.66% protein, 6.80–7.30% fat, 5.20–5.51% moisture, 1.26–1.41% ash, and 9.72–10.90% total dietary fiber. The developed cereal is classified as a high-fiber food and has potential as a healthy snack for overweight adults.

MSMEs in the snack food sector face dual pressures: competition with large-scale national brands on one side, and the requirement to meet modern retail standards on the other. This Community Service activity was conducted at Jiddah Krenyes, a home-industry potato chips MSME in Jakarta affiliated with the Jakarta Entrepreneur community, using a Participatory Action Research approach with four cycles: plan, act, observe, and reflect. The intervention focused on marketing transformation toward modern retail penetration through Bright Store Pertamina via six sequential phases: audit and planning, visual identity and branding optimization, digital content strategy development, Bright Store penetration through fulfillment of seven retail requirements, integrated promotion activation, and monitoring and evaluation. Reflective evaluation confirms substantive changes in the partner's business capacity: gradual fulfillment of modern retail legality requirements, consistent brand identity strengthening, more structured digital content strategy, establishment of a Bright Store pilot outlet partnership, and more effective omnichannel integration. This activity contributes to the validation of PAR integration with modern trade marketing and omnichannel strategy frameworks for Indonesian snack food MSMEs.

This community service activity aims to improve the digital marketing capabilities of the ASAA Arpik snack MSME through the digitization of content on various digital platforms. The activity partner is the ASAA Arpik MSME owned by Siti Zulaikah located in Sukosari, Gondanglegi, Malang. The main problems faced by the partner include low marketing reach, the absence of a structured digital content ecosystem, suboptimal utilization of WhatsApp Business, the unavailability of a website and Google Business Profile, and the suboptimal use of Instagram, Facebook, TikTok Shop, and marketplaces as promotional and sales media. The implementation method is carried out through mentoring, training, and implementation of digital marketing strategies that include optimizing WhatsApp Business, creating a free Google Business Profile and website, developing a social media content strategy, developing TikTok Shop and marketplaces, and preparing a 30-day digital content calendar. In addition, an evaluation was conducted based on digital indicators such as the number of customer interactions, content reach, and increased sales potential. The results of the activity show that content digitization can improve the digital marketing readiness of MSMEs, strengthen brand identity, expand promotional reach, and increase opportunities for interaction and transactions with customers. This assistance is expected to help ASAA Arpik build a more integrated, consistent, and sustainable digital marketing system so that it can increase the competitiveness of MSMEs in the digital economy era.

The Free Nutritious Meal Program (MBG) is one of the government’s strategic policies aimed at improving students’ nutritional status and learning quality, particularly at the junior high school level. Early adolescence, aged 13–15 years, is a critical growth period that requires optimal nutritional intake, while national surveys still indicate deficiencies in energy and protein intake among this age group. This study aims to describe the implementation of the MBG Program and the level of student satisfaction as direct beneficiaries. The research employed a quantitative descriptive design conducted over one month in the working area of SPPG Yayasan Bina Bangsa Semarang, Gunungpati, Semarang City. The sample consisted of 101 junior high school students selected using purposive sampling techniques. Data were collected through structured questionnaires covering program implementation and student satisfaction aspects. The findings revealed that most students assessed the program implementation as high to very high. Student satisfaction was also categorized as high, particularly regarding food quality, portion adequacy, cleanliness, safety, and service. The MBG Program was considered effective in improving learning concentration, reducing unhealthy snacking habits, and encouraging healthy eating patterns. This study concludes that the MBG Program has been implemented effectively and is relevant in supporting sustainable improvements in students’ nutritional status and educational quality.

The Free Nutritious Meal Program (MBG) is one of the government’s strategic policies aimed at improving students’ nutritional status and learning quality, particularly at the junior high school level. Early adolescence, aged 13–15 years, is a critical growth period that requires optimal nutritional intake, while national surveys still indicate deficiencies in energy and protein intake among this age group. This study aims to describe the implementation of the MBG Program and the level of student satisfaction as direct beneficiaries. The research employed a quantitative descriptive design conducted over one month in the working area of SPPG Yayasan Bina Bangsa Semarang, Gunungpati, Semarang City. The sample consisted of 101 junior high school students selected using purposive sampling techniques. Data were collected through structured questionnaires covering program implementation and student satisfaction aspects. The findings revealed that most students assessed the program implementation as high to very high. Student satisfaction was also categorized as high, particularly regarding food quality, portion adequacy, cleanliness, safety, and service. The MBG Program was considered effective in improving learning concentration, reducing unhealthy snacking habits, and encouraging healthy eating patterns. This study concludes that the MBG Program has been implemented effectively and is relevant in supporting sustainable improvements in students’ nutritional status and educational quality.

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.

Pumpkin seeds (Cucurbita spp.) are a byproduct of pumpkin that has great potential to be developed as a functional food ingredient due to their high nutritional content and bioactive compounds. This article aims to examine the valorization (utilization) of pumpkin seeds in various food products and their potential as a functional food. The method used was a narrative literature review through a search of the Google Scholar, ScienceDirect, PubMed, and MDPI databases for the period 2016–2026. The results of the study indicate that pumpkin seeds have been applied in various food products such as cookies, crackers, bread, biscuits, cakes, muffins, and snack bars. The addition of pumpkin seeds generally increases the content of protein, fiber, unsaturated fatty acids, minerals, and bioactive compounds that contribute to antioxidant activity. However, increasing the proportion of pumpkin seeds also affects the physical and sensory characteristics of the product, such as darker color, decreased volume, and changes in texture due to reduced gluten content in the dough. Therefore, formulation optimization is needed to achieve a balance between increasing nutritional value and consumer acceptance. Overall, pumpkin seeds have the potential to be used as an ingredient in the development of functional foods.

This study aims to increase the knowledge and awareness of fifth-grade students of SDN 70 Palembang regarding Clean and Healthy Living Behavior (PHBS) through health communication and community empowerment activities. The method used was qualitative research with an interactive approach, which included counseling, demonstrations of six-step handwashing practices, and the use of educational media in the form of banners and leaflets. The results showed a significant increase in students' understanding of PHBS indicators, especially correct handwashing skills and the ability to recognize healthy snacks. Students' enthusiasm in participating in simulations and educational quizzes demonstrated the success of the participatory communication approach. This activity successfully strengthened the role of schools and community health centers in creating a healthier educational environment, by involving students as agents of behavior change. Through this activity, it is hoped that students will be more aware of the importance of maintaining personal and environmental hygiene, and can apply PHBS in their daily lives.

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 distribution of takjil in Pucang Village, Buduran, Sidoarjo a tradition of sharing food to break the fast is not only viewed as a form of individual worship but also plays a vital role in strengthening social bonds among residents. In addition to fostering brotherhood, the practice of sharing takjil also serves as a means of instilling social values such as empathy, mutual cooperation, and a sense of responsibility toward the surrounding community. In the context of the takjil-sharing activity, social solidarity is key to strengthening bonds of brotherhood. In the social life of Muslim communities in Indonesia, the tradition of sharing takjil during Ramadan is not merely a routine distribution of food for breaking the fast, but a social practice that can strengthen the sense of brotherhood among residents. This study employs the Participatory Action Research (PAR) method, an approach that positions the community as both the subject and an active partner throughout the entire research and community service process. The primary purpose of the iftar-sharing activities during Ramadan is not merely to meet the practical needs of breaking the fast, but also to strengthen social bonds and brotherhood among community members through shared experiences and direct interaction.

The rapid development of the internet has increasingly encouraged people to depend on social media as a primary source for obtaining information and sharing personal experiences. This shift in digital behavior has also been adopted by traditional snack sellers in Bandar Lampung, who now utilize social media platforms and strengthen their brand image as key components of their marketing strategies. Accordingly, this study aims to examine the effect of social media marketing dimensions and brand image on consumers’ purchase intention toward traditional snack products. This research applies a quantitative method using a purposive sampling technique, involving 110 respondents who are familiar with the Yussy Akmal and Kue Akong brands and have been exposed to their social media content. Data were collected through questionnaires and analyzed using SPSS version 27 with multiple linear regression analysis. The findings indicate that the dimensions of social media marketing, including entertainment, interaction, trendiness, customization, and electronic word-of-mouth (eWOM), as well as brand image, have a positive and significant influence on consumers’ purchase intention for traditional snacks.

Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts to diversify local Indonesian food as raw materials for highly nutritious functional food products diversify local Indonesian food as raw materials for highly nutritious functional food products.

The implementation of Clean and Healthy Living Behavior (PHBS) begins at an early age, particularly among school children, who learn extensively from their surrounding environment through the School Health Program (UKS). Although the family is the primary unit in shaping PHBS habits, parents’ busy schedules often lead children to interact more with teachers and peers at school. This study aims to determine the effectiveness of the UKS program on students’ PHBS at SD Lambaro Angan, Darussalam District, Aceh Besar Regency in 2024. This research employed a cross-sectional design with a population of 321 students and a sample of 76 respondents. Data collection was conducted on March 4, 2024. The results indicate that the UKS program has a significant effect on students’ PHBS, including habits such as washing hands with running water and soap, purchasing healthy snacks at the school canteen, disposing of waste properly, participating in physical exercise, not smoking at school, eliminating mosquito larvae, and using school sanitation facilities (p < 0.05). However, no significant effect was found on activities such as weighing body weight and measuring height. In conclusion, the UKS program is effective in improving students’ PHBS. These findings are expected to provide input for schools to optimize the implementation of UKS and enhance PHBS promotion so that students can apply clean and healthy living behaviors in their daily lives.

Gerakan Tutup Mulut (GTM), or “Refusal to Eat,” is a common nutritional problem among toddlers and contributes to reduced nutrient intake and an increased risk of malnutrition. Preliminary observations at Posyandu Aster 11 Way Kandis, Bandar Lampung, indicated that mothers had low levels of knowledge regarding the causes of GTM and limited exposure to responsive feeding education. This community service activity aimed to improve mothers’ understanding of the factors contributing to GTM and to introduce pisang barongko as an innovative, nutritious snack option to help prevent GTM. The methods utilized included educational sessions through leaflets, presentations, video demonstrations, and pretest–posttest evaluation using the Wilcoxon test. The activity involved 25 participants and resulted in an improvement in knowledge scores from an average of 66 to 94.8, demonstrating a significant increase of 28.80 (p < 0.05). High participant enthusiasm, effective material delivery, and the availability of educational outputs such as videos and leaflets supported the success of the program. These findings highlight the importance of nutrition education based on local food resources as a practical and sustainable strategy to prevent GTM in children.

The consumption of snacks among school-aged children has become a serious concern in public health due to the widespread use of hazardous food additives such as formalin, borax, Rhodamine B, and excessive artificial sweeteners. These substances are commonly found in food sold around schools and have the potential to cause metabolic disorders, organ damage, and an increased risk of non-communicable diseases. The low level of knowledge among students, teachers, and canteen managers regarding food safety and balanced nutrition exacerbates this condition. This community service activity aims to increase students' knowledge about healthy snacks and encourage early detection through simple health checks. This program was conducted at SMP/SMA Al-Husna Kemiling, Bandar Lampung, involving 20 students, 4 teachers, and 1 canteen manager. The results of the activity show an increase in knowledge among 95% of participants after the education, based on the posttest results. Most participants experienced an increase in scores of 10–50 points from the pretest. The lecture method supported by teaching aids proved effective in helping students understand the material provided.

Crackers are snacks that are popular with various age groups, but generally have a relatively low calcium content so they do not contribute to meeting daily mineral needs. Therefore, food product innovations are needed to increase their nutritional value, one of which is by utilizing purebred chicken egg shells as a natural source of calcium. This study aims to analyze the effect of purebred chicken eggshell flour substitution on the acceptability of crackers and determine the best formulation as a high-calcium snack. The research method used an experimental design with a Complete Random Design (RAL) consisting of four treatments, namely P0 (100:0), P1 (90:10), P2 (85:15), and P3 (80:20). The testing is carried out qualitatively through organoleptic tests which include color, aroma, taste, and texture. The data was analyzed using the one-way ANOVA test and followed by the Post Hoc Kruskal-Wallis test if there were significant differences. The results showed that the best formulation was found in the P1 treatment with a 10% substitution of eggshell flour. Overall, the substitution of purebred chicken eggshell flour had no significant effect on the acceptability of crackers.

Culinary MSMEs serve as a vital economic pillar; however, they often encounter significant internal management obstacles and low digital competitiveness. Sabila Snack & Bakery faces complex challenges, including unstructured production schedules, limited digital marketing literacy, inconsistent visual branding, and financial record-keeping that remains intertwined with personal funds. This community service initiative aims to provide applicable solutions by strengthening internal management and digital marketing strategies to enhance operational efficiency and business competitiveness. The methodology employed is Participatory Action Research (PAR), encompassing stages of observation, interviews, technical assistance, and evaluation. The results indicate a significant transformation in business governance. The implementation of daily production schedules has successfully improved workflow regularity and operational efficiency. Furthermore, branding reinforcement through the establishment of a permanent logo, the creation of systematic product catalogs, and the optimization of social media platforms such as WhatsApp Business, Instagram, and TikTok has effectively increased business visibility and professionalism in the digital sphere. Additionally, the application of a simple bookkeeping system has fostered administrative discipline and a clear separation between personal finances and business capital. Overall, this intervention has successfully transitioned the business from traditional management patterns toward a more structured, professional, and sustainable management model ready to compete in a broader market.