Abstract
It is very important to introduce good food and snacks to students. This is useful for maintaining the health of students when consuming snacks in the school canteen. This service aims to increase students' knowledge and attitudes towards types of food that contain artificial sweeteners and dyes through simple demonstration methods. The service method is a pretest and posttest experimental research using test instruments and questionnaires. The population in this study were students at SMPN 5 Cianjur, West Java. The sample was selected randomly so that 37 students were selected. Data analysis using comparative descriptive. The results of this study were (1) a simple demonstration method could increase students' knowledge of the type of food based on n.gain dye 0.75 (high) and sweetener n-gain 0.69 (medium); (2) students' attitudes about food coloring and sweeteners are at a good level. (3) The relationship between the aspects of attitude and knowledge in this service includes the domain of disciplinary attitude towards sweeteners (0.92) and 0.442 dyes, the creative domain for sweeteners 0.789 and dyes 0.416, the domain of responsibility for sweetener aspects 0.279 and dyes 0.407. The introduction of food snacks through effective methods increases students' knowledge of sweeteners and food coloring that are healthy.
Highlights
Zat pewarna makanan telah digunakan dalam makanan selama berabadabad (Zhang, 2016), setidaknya zaman di mana penduduk Mesir kuno menggunakan kunyit untuk mewarnai berbagai makanan (Hisano, 2016)
(3) The relationship between the aspects of attitude and knowledge in this service includes the domain of disciplinary attitude towards sweeteners (0.92) and 0.442 dyes, the creative domain for sweeteners 0.789 and dyes 0.416, the domain of responsibility for sweetener aspects 0.279 and dyes 0.407
Atmospheric Pollution Causes Deterioration of Sweeteners of Treats and Decreases Competitiveness in the Food Industry of Coastal Baja California, Mexico
Summary
Kegiatan yang dilaksanakan pada tahap persiapan adalah a. B. Pengumpulan informasi awal tentang kondisi sosial, ekonomi budaya dan aspek-aspek lainnya yang dimiliki oleh mitra dan lingkungan terdekatnya. C. Pengumpulan informasi tentang masalah yang dihadapi mitra. D. Pengumpulan informasi tentang masalah yang dihadapi mitra dalam kaitan dengan bahaya makanan dan jajanan masyarakat. F. Penyusunan rancangan program lokakarya dan demonstrasi 2. Tahap pelaksanaan Kegiatan pada tahap pelaksanaan meliputi a. Penayangan beberapa berita-berita dari media televisi terkait penggunaan. BTP berbahaya misalnya mengenai penggunaan boraks, dan metanil yellow. C. Pelatihan membedakan pemanis/pewarna alami dan buatan melalui demonstrasi sederhana seperti pada gambar berikut. Memberikan evaluasi berupa tes dan skala sikap seperti pada gambar berikut. Pengolahan data kuantitatif dari hasil tes, skala sikap. B. Pengolahan data kualitatif dari hasil wawancara c.
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