Peningkatan Literasi Gizi Dan Diversifikasi Pangan Melalui Edukasi Pembuatan Cookies Berbasis Tepung Sukun 34 13
DOI:
https://doi.org/10.26623/tematik.v6i2.15805Kata Kunci:
cookies tepung sukun, diversifikasi pangan, literasi gizi, pangan lokal , remajaAbstrak
Cookies berbahan dasar terigu umumnya tinggi gula dan lemak namun rendah serat, sehingga kurang ideal bagi remaja. Kegiatan ini bertujuan meningkatkan literasi gizi, pengetahuan diversifikasi pangan, dan keterampilan pengolahan pangan lokal siswa SMA Negeri 2 Semarang melalui edukasi dan demonstrasi pembuatan cookies berbasis tepung sukun. Metode yang digunakan adalah penyuluhan dan demonstrasi yang dievaluasi melalui pre-test dan post-test pada 24 siswa. Hasil kegiatan menunjukkan rata-rata nilai pengetahuan siswa meningkat dari 8,29 menjadi 9,67, dengan 79,2% responden mengalami peningkatan skor. Peningkatan pemahaman terbesar terjadi pada materi diversifikasi pangan. Edukasi gizi melalui demonstrasi cookies tepung sukun terbukti efektif meningkatkan literasi gizi siswa dan pemahaman mengenai pemanfaatan pangan lokal sebagai alternatif yang lebih sehat. Upaya ini mendukung diversifikasi pangan sekaligus membekali siswa dengan keterampilan praktis dalam pemilihan pangan selingan yang berkualitas.
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