PENINGKATAN KESADARAN MAHASISWA TENTANG KESEIMBANGAN GIZI MELALUI PEMILIHAN PANGAN OLAHAN LOKAL

Mira Abdullah, Rossi Aulia Pratiwi, Nasywa Zatil Ashil

Abstract


Abstrak
Makanan olahan lokal menjadi pilihan banyak mahasiswa karena praktis, mudah diakses, dan memiliki cita rasa khas. Namun, kesadaran mahasiswa terkait kandungan gizi dan pentingnya keseimbangan nutrisi masih terbatas, sehingga berpotensi menyebabkan pola makan yang kurang seimbang dan defisiensi mikronutrien. Program pengabdian masyarakat ini bertujuan meningkatkan kesadaran mahasiswa S1 Gizi di Banda Aceh tentang keseimbangan gizi melalui pemilihan pangan olahan lokal yang aman dan bergizi. Kegiatan melibatkan 100 mahasiswa dengan metode workshop interaktif, demonstrasi praktik, dan distribusi modul edukasi tentang kandungan makronutrien, mikronutrien, kontrol porsi, dan keamanan pangan. Penilaian dilakukan melalui kuesioner pre-test dan post-test untuk mengukur perubahan pengetahuan dan praktik mahasiswa. Hasil menunjukkan peningkatan signifikan dalam pemahaman mahasiswa mengenai kandungan gizi, praktik pemilihan pangan yang higienis, dan kemampuan menyusun pola makan seimbang. Peserta juga melaporkan meningkatnya rasa percaya diri dalam memilih pangan sehat dan kesiapan menerapkan pengetahuan dalam konsumsi sehari-hari. Temuan ini menegaskan bahwa intervensi edukatif berbasis partisipatif efektif dalam meningkatkan kesadaran mahasiswa tentang gizi seimbang melalui pemilihan pangan lokal.
Kata kunci: pangan olahan lokal, kesadaran gizi, pola makan seimbang, praktik mahasiswa, keamanan pangan
Abstract
Local processed foods are widely consumed by students due to their convenience, accessibility, and distinctive taste. However, students’ awareness of nutrient content and the importance of a balanced diet remains limited, which can lead to unbalanced dietary patterns and potential micronutrient deficiencies. This community service program aimed to increase awareness among S1 Nutrition students in Banda Aceh regarding balanced nutrition through the selection of safe and nutritious local processed foods. The program involved 100 students and was implemented using interactive workshops, hands-on demonstrations, and educational modules on macronutrient and micronutrient content, portion control, and food safety. Pre- and post-intervention questionnaires were administered to assess changes in knowledge and practical skills. Results showed a significant improvement in students’ understanding of nutrient content, hygienic food selection practices, and ability to plan a balanced diet. Participants reported higher confidence in making healthier food choices and applying the knowledge in daily consumption. These findings demonstrate that participatory educational interventions are effective in enhancing student awareness of balanced nutrition through the selection of local foods.

Keywords: local processed foods, nutrition awareness, balanced diet, student practices, food safety

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References


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