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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

In general, school students buy snacks in the school canteen or street vendors (PKL) around the school. 2 The types of food sold are varied, ranging from healthy snacks to unhealthy snacks so that they can attract students to consume school snacks. Healthy snacks are foods that have sufficient and balanced nutrition and do not contain (contaminated) elements that can harm or damage health. This community service activity aims to educate healthy eating patterns to prevent food and drinks containing microbial contamination at Mariana Catholic High School, Medan. The method used is an educational approach through health counseling, interactive discussions, and demonstrations of hygienic practices, especially correct handwashing techniques and the importance of maintaining personal hygiene and the school environment. This activity was attended by 40 students as participants. The evaluation of the activity focused on one main indicator, namely student participation in hygienic behavior practices as a form of direct application of the material that has been given. The results of the activity showed that all participants (100%) followed the demonstrated hygienic practices, which indicates a very high level of participation and enthusiasm. These findings indicate that educational methods accompanied by hands-on practice are effective in increasing understanding and encouraging the adoption of clean and healthy living behaviors. Community service activities at Mariana Catholic High School in Medan have been shown to increase students' knowledge about the dangers of microbial contamination and the development of hygienic behaviors in daily life. Structured and ongoing education is an effective preventive measure to create a healthy and clean school environment.

In today's digital era, recommendation systems have become an integral part of supporting consumer purchasing decisions, including in the food and beverage industry. This study aims to develop a product recommendation system for snacks and beverages using the item-based collaborative filtering method. This method was chosen due to its ability to handle large-scale user and product data, as well as its efficiency in providing relevant recommendations based on user consumption patterns. In this study, the system calculates the average user rating and implements   Cosine Similarity to measure the similarity between products, resulting in more accurate recommendations. The system also evaluates the accuracy of recommendations using the Mean Absolute Error (MAE) metric. Based on the results obtained, which is 0.285403 for the average error on 17 items, the developed recommendation system can improve consumers' shopping experience, help them find products that suit their tastes, and support the sales of snacks and beverages products in the market

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.

Adolescent obesity is a health problem that arises due to an imbalance between energy intake and expenditure, one of which is influenced by a diet high in fat and low in fiber. This condition needs attention because it has an impact on the risk of chronic diseases in adulthood. This study aims to analyze the effect of substitution of katuk leaf flour and yellow sweet potato flour on the nutritional content and acceptability of muffins as a healthier alternative to high-fiber and low-fat snacks for adolescents. This laboratory's experimental research used a Complete Random Design (RAL) with four formulations (P0, P1, P2, P3). The analysis carried out included a proximate test to determine the nutritional content and an organoleptic test to assess the level of acceptance of panelists. The results of the study show that the substitution of katuk leaf flour and yellow sweet potato flour can increase fiber content and significantly reduce fat content. The best formulation is found in P2 with the highest level of preference. Thus, the use of these two types of flour has been proven to be able to improve the nutritional quality of muffins without reducing the acceptance of panelists, so that it has the potential to be a nutritious snack choice for teenagers.

Clean and Healthy Living Behavior (PHBS) is a strategic effort to improve public health from an early age. Elementary schools are ideal environments to instill PHBS values because children are at a developmental stage where habits are easily shaped. However, observations show that many students still have poor hygiene habits, such as not washing hands properly, consuming unsafe snacks, and neglecting school cleanliness.This PHBS education activity through the School Health Program (UKS) aims to improve students’ knowledge, attitudes, and healthy living practices. The implementation methods include interactive health education, handwashing demonstrations, environmental cleanliness simulations, and classroom cleanliness competitions. The evaluation results show a significant increase in students’ PHBS knowledge from 56% to 92%, accompanied by positive behavioral changes such as regular handwashing and proper waste disposal. This program demonstrates that an educational approach through UKS is effective in fostering clean and healthy living habits among elementary school students. It is expected that similar programs will continue sustainably with the involvement of teachers, health workers, and parents to create a healthy and supportive school environment for children’s growth and development.

Diarrhea is the third leading cause of death in children. WHO estimates that the prevalence of diarrhea globally is almost 1.7 billion cases of diarrhea in children each year, in Indonesia the prevalence of diarrhea is 4.55% of cases. The incidence of diarrhea is caused by several factors, one of which is consuming street food. This study aims to determine the relationship between snack consumption and the incidence of diarrhea in students at Elementary School 008 Batam City, Baloi Permai Village in 2024. The design of this study used cross-sectional. This study was conducted on students in grades IV, V, and VI totaling 50 students. The sampling technique used non-probability sampling with purposive sampling technique. The measuring instrument in this study was a questionnaire on snack food consumption and diarrhea incidence. The results of the study showed that the incidence of diarrhea in students with the category of always consuming snack foods was 4 students (33.3%), often consuming snack foods was 14 students (87.5%), sometimes consuming snack foods was 7 students (53.8%), and never consuming snack foods was 3 students (33.3%). Based on the results of the Chi-Square Test statistic using SPSS, the probability value (p) was smaller than alpha (0.013)

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

Nutrition services are an essential component in hospital healthcare systems, directly supporting patient recovery through timely and clinically appropriate nutrition. This study aimed to analyze the timeliness of meal distribution, diet appropriateness, diet types, patient satisfaction, and factors supporting efficient nutrition service at Hospital X. A descriptive quantitative observational design was employed, involving 35 inpatients, observing meal delivery, menu accuracy, and staff performance. Results showed that the majority of diet-receiving patients were male (60%), aged 20–45 years (34.3%), with most staying 2 days (60%). Meal distribution was timely: 94.3% for breakfast, 97.1% for lunch, and 100% for afternoon snacks and dinner. The most common diets were TKTP (High Calorie High Protein, 22.9%) and DMRG (Low Salt Diet, 17.1%), and all patients received diets according to medical indications (100%). Patient satisfaction regarding meal timeliness, diet appropriateness, taste, food temperature, and staff performance was mostly satisfied to very satisfied, with minor dissatisfaction (5.7%) only during breakfast due to distribution delays. Despite limited personnel, service efficiency was achieved through clear task division, effective communication, work discipline, supporting systems, and active supervision. In conclusion, nutrition services at Hospital X are effective, efficient, timely, diet-appropriate, support patient recovery, and comply with hospital service standards. The alternative hypothesis (H1) is accepted, and the null hypothesis (H0) is rejected

Low nutritional awareness and high consumption of unhealthy snacks remain critical issues among elementary school children, potentially affecting their growth and academic performance. This study aims to evaluate the effectiveness of a nutrition education intervention using poster media and paper-based quizzes in improving nutritional awareness among fourth to sixth grade students. The community service activity was conducted by Universitas Sebelas Maret (UNS) students as part of the Kuliah Kerja Nyata (KKN) program in three elementary schools SD Negeri 1, 2, and 3 Kalirancang, Kebumen Regency. A descriptive-evaluative approach was employed through participatory engagement using simple, low-tech educational media to address technological limitations in the school environment. Data were collected from quiz score analyses and participatory observations during the intervention. The results showed a high participation rate (80–90%) and a substantial improvement in students’ cognitive understanding of nutrition, as indicated by the majority of correct quiz responses. However, behavioral observation revealed a noticeable gap between knowledge and practice, as many students continued to consume unhealthy snacks during school breaks. It can be concluded that poster and quiz-based interventions are effective in enhancing students’ nutritional knowledge but are insufficient to alter behavior without supportive environmental and policy interventions at the school level.

Adolescent girls are the most vulnerable group to iron deficiency during growth and menstruation. An innovative snack product gyoza substituted with tuna and added moringa leaves can be developed to increase protein and iron content. This study aimed to determine the effect of tuna substitution and moringa leaf addition on sensory evaluation of gyoza’s color, aroma, texture, and taste as a snack for adolescent girls with iron deficiency anemia. The research is a pure experimental research with a completely randomized design. The sensory test data collection technique was carried out on 35 untrained panelists. The 4 formulations developed, namely F1 (25g tuna substitution with the addition of 10g moringa leaves), F2 (50g tuna substitution with the addition of 10g moringa leaves), F3 (75g tuna substitution with the addition of 10g moringa leaves), and F4 (100g tuna substitution with the addition of 10g moringa leaves). Then it was analyzed using the Kruskal Wallis test and the Mann-Whitney test as a further test. The results of the four formulations showed that there was an effect of tuna substitution with the addition of moringa leaves on the texture and taste sensory test however, there was no effect of tuna substitution with the addition of moringa leaves on the color and aroma sensory test and the best product was obtained in F3. The results of the gyoza nutritional content test that was substituted with tuna and the addition of the best moringa leaves or F3 formula based on laboratory testing had a nutritional content of 11,25% protein and 0,022% iron per 100 grams of gyoza. It is hoped that further research will modify the amount of moringa leaves added to improve the organoleptic test of gyoza products by panelists and examine gyoza formulations for other nutritional content that has not been tested and economic value.

In the increasingly competitive snack food industry, companies need effective marketing strategies to attract consumer attention. One commonly used strategy is utilizing Brand Ambassadors and enhancing Brand Awareness to build a positive brand image in the minds of consumers. PT Dua Kelinci, as the producer of Tos Tos Tortilla Chips, has adopted this approach by collaborating with the South Korean idol group NCT Dream as its Brand Ambassador to expand market reach and attract K-pop fans in Indonesia. The problem in this research lies in the lack of understanding regarding the extent to which Brand Ambassador and Brand Awareness influence purchasing decisions. This study aims to determine the effect of Brand Ambassador and Brand Awareness on purchasing decisions of Tos Tos Tortilla Chips among NCT Dream fans in West Jakarta. The research method used is a quantitative approach through the distribution of questionnaires and analysis using data quality testing and multiple linear regression. The results show that both variables, Brand Ambassador and Brand Awareness, have a positive and significant influence, both partially and simultaneously, on purchasing decisions. This indicates that selecting the right public figure and maintaining a high level of Brand Awareness can increase consumer interest and purchasing decisions.  

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

Klepon is a traditional Indonesian market snack made from glutinous rice flour, shaped into small balls, and filled with sweet palm sugar, then coated with savory grated coconut. When bitten, the palm sugar inside bursts, giving a unique and delicious taste sensation. Klepon has been part of the Nusantara culinary heritage since the 1950s and was even introduced by Indonesian immigrants to the Netherlands. According to Mangkubumi, modifying the klepon recipe is an effective way to introduce and preserve this traditional food, as long as the original recipe and shape are maintained. This way, people can still enjoy klepon in its original form even though there are modern variations like klepon cake.

This study aims to examine the potential of processing purple sweet potatoes into stick-shaped snack products as an effort to improve the economy of Tebing Linggahara Village. Purple sweet potato is a local commodity with high nutritional value, antioxidant content, and promising market prospects when processed into modern snack products. The research method used was a descriptive approach consisting of observation, interviews, and direct product processing practices with the local community. The findings indicate that processing purple sweet potatoes into snack sticks provides higher economic value compared to selling fresh sweet potatoes, which generally have lower market prices. In addition, the community gained knowledge of food processing techniques, hygiene standards, packaging, and effective marketing strategies to enhance product competitiveness. Thus, purple sweet potato stick processing has the potential to serve as a sustainable local MSME development strategy, thereby improving the welfare and economic independence of Tebing Linggahara Village residents.

UMKM pada industri kreatif berkembang begitu pesat, tingkat literasi sangat berpengaruh terhadap tingkat pemahaman dan wawasan seseorang sehingga dapat berdampak positif dalam perkembangan ekonomi dan lingkungan tidak terkecuali pada UMKM D&R Snack. Permasalahan utama pada usaha UMKM D&R Snack adalah kurangnya pemahaman tentang digitalisasi pemasaran serta minimnya kemampuan dalam membuat packaging yang menarik calon konsumen sehingga barang yang di jual cenderung memiliki tampilan yang sama sehingga membuat diferensiasi produk sangat minim sehingga sulit mendapatkan konsumen yang loyal. Solusi yang di tawarkan kepada mitra adalah melakukan sosialsiasi digital marketing, pelatihan packaging dan pendampingan secara berkelanjutan. Hasil dari kegiatan ini yaitu meningkatnya pengetahuan UMKM D&R Snack untuk mengaplikasikan penggunaan digital marketing serta memperbaiki packaging yang di jual ke konsumen sehingga dapat memiliki identitas produk serta memiliki pangsa pasar yang lebih luas.

Clean and Healthy Behavior (CHB) is an essential aspect of improving public health, particularly among school-aged children. At SDN 104 Kendari, there are still challenges related to students’ behavior, especially the habit of buying snacks from unregulated vendors near the school, which increases the risk of exposure to foodborne diseases. This study aims to examine the effect of health education on students’ knowledge of CHB. The research employed a quantitative approach with a quasi-experimental design using a one-group pre-test and post-test method. The sample consisted of 42 students, selected through stratified random sampling to ensure representation across different classes and initial knowledge levels. The research instruments included pre-test and post-test questionnaires to measure students’ knowledge, complemented by educational videos designed to be engaging and informative, enhancing students’ understanding of CHB principles. Results indicated that prior to the educational intervention, the majority of students’ knowledge was categorized as sufficient (57.1%) and good (42.9%). Following the intervention, there was a significant increase in knowledge, with 69% of students categorized as good, reflecting improved understanding of CHB principles. Statistical analysis using a paired sample t-test revealed a significant effect of the educational intervention on students’ knowledge of CHB (p-value <0.05). These findings highlight that health education through video media is an effective strategy to enhance students’ knowledge of CHB and promote healthy behaviors within the school environment. The implementation of audiovisual-based educational programs can be recommended as part of ongoing school health activities and sustainable promotive-preventive efforts.

Banana pseudostems are an abundant agricultural by-product that has been largely underutilized. In fact, banana pseudostems contain various nutrients such as vitamins A, B, and C, dietary fiber, and tannins, which offer potential health benefits. This study aims to explore the process of transforming banana pseudostems into an innovative food product in the form of chips, while also examining their potential benefits for health, economy, and the environment. The research was conducted through a one-month community assistance program in Kebonagung Hamlet, consisting of several stages: initial observation to identify potentials and challenges, socialization activities to raise awareness of banana pseudostem utilization, training in processing techniques for making banana pseudostem chips, and product packaging. The results of the observation indicated that the community initially had no knowledge of banana pseudostems as an alternative food source. However, through socialization and training, residents gained awareness of the added value of this agricultural waste and were able to apply simple and hygienic processing methods. The resulting banana pseudostem chips demonstrated a unique flavor, crunchy texture, and good nutritional value, making them a promising healthy snack. From an economic perspective, this innovation can open up new entrepreneurial opportunities, improve household income, and expand the diversification of local food products. Environmentally, utilizing banana pseudostems for value-added products helps reduce organic waste that would otherwise go unused. Thus, the innovation of processing banana pseudostems into chips contributes not only to improving community health and welfare but also supports sustainable development through productive use of agricultural waste.

Jenang Jubung is a typical snack from Gresik City. Its shape is unique and different from jenang in general. Jenang jubung tends to have a chewy, soft, savory, and sweet taste. This study aims: 1) To determine the effect of mocaf flour substitution on the organoleptic properties (chewy, shape, aroma, color, texture, and taste) of jenang jubung. 2) To determine the best nutritional value of Jenang Jubung. This type of research is an experimental study with 3 treatments consisting of 3 levels of mocaf flour substitution 25%, 50%, 75%. The data collection method was carried out by organoleptic testing with a total of 35 panelists consisting of 7 trained panelists and 28 semi-trained panelists. Data analysis used was to find the mean value, single Anova (One Way Anova), and duncan. Furthermore, laboratory tests were carried out on the best products to determine energy, carbohydrates, fiber, protein, fat, ash content, vitamin B1 (thiamine), vitamin B6, vitamin E, vitamin C, potassium minerals, magnesium minerals, phosphorus minerals, calcium minerals, iron minerals, water content. The results of the analysis showed 1) Mocaf flour substitution had a significant effect on (chewy, shape, aroma, color, texture, and taste); 2) The nutritional content of the best jenang jubung was obtained energy 365.80kcal; carbohydrate 51.09%; fiber 2.91%; protein 9.86%; fat 12.91%; ash content 1.05%; vitamin B1 (thiamine) 1.08Mg; vitamin B6 0.92Mg; vitamin E 1.32Mg; vitamin C 4.08Mg; potassium mineral 5.11Mg; magnesium mineral 19.81Mg; phosphorus mineral 105.80Mg, calcium mineral 11.81Mg; iron mineral 2.11Mg; water content 22.16%.