Chocolate Ice Stick Sebagai Inovasi Produk Makanan untuk Peningkatan Gizi Anak-Anak Pada Madrasah Ibtidaiyah Al-Fitrah Lanraki Makassar

Penulis

  • Suryanti Suryanti
  • Niniek F. Lantara

DOI:

https://doi.org/10.33096/balireso.v11i2.438

Kata Kunci:

child nutrition, healthy snack, chocolate ice stick.

Abstrak

Nutritional problems among school-age children remain a major issue in Indonesia, including in Makassar. The prevalence of unhealthy snack consumption negatively affects children’s health, learning concentration, and academic achievement. This Community Service Program (PKM) aimed to improve nutritional awareness and practical skills among students, teachers, and parents through the innovation of Chocolate Ice Stick at Madrasah Ibtidaiyah Al-Fitrah Lanraki Makassar. The program consisted of nutrition education, product demonstration, hands-on practice, and packaging. Results revealed improved nutritional knowledge, enhanced skills in preparing healthy snacks, and greater interest among children in consuming nutritious foods. The Chocolate Ice Stick was found to be practical, affordable, and appealing to students, making it a promising alternative for healthy school snacks. This program not only addressed nutritional challenges but also fostered collaboration between schools, teachers, and parents in promoting healthier dietary habits.

Referensi

Fauzi, A., Putra, R., & Lestari, N. (2021). Formulasi makanan fungsional berbasis cokelat untuk anak usia sekolah. Jurnal Teknologi Pangan, 15(2), 45–53.

Kementerian Kesehatan RI. (2021). Laporan Riset Kesehatan Dasar. Jakarta: Kemenkes RI.

Rahman, H., & Wulandari, S. (2022). Edukasi gizi untuk meningkatkan kesehatan anak sekolah dasar. Jurnal Gizi dan Pangan Sehat, 10(1), 25–32.

Utami, R., & Hasanah, L. (2024). Strategi pemenuhan gizi anak usia sekolah melalui produk pangan inovatif. Jurnal Pendidikan dan Kesehatan Anak, 5(2), 80–88.

Diterbitkan

2026-10-22

Terbitan

Vol 11 No 2 (2026)

Bagian

Articles

Lisensi

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