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Ilmu Sosbud

Socialization of Healthy Cooking Food to Maintain Nutrition to Achieve Ideal Weight and Height

12 Desember 2022   01:55 Diperbarui: 12 Desember 2022   02:22 201
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Ilmu Sosbud dan Agama. Sumber ilustrasi: PEXELS

The analysis of differences in the results of the pre-test and post-test per question. Based on the picture, it can be seen that all respondents' results have increased from each question indicator. If seen from these results the use of PowerPoint media can still be used in conveying material to the public because it has high effectiveness. The use of power points as an educational medium for healthy cooking food facilitates understanding for the people of Cigugur Girang Village, Parongpong, Indonesia, has a positive impact on respondents' perceptions and understanding in order to increase their knowledge (Oktavianingtyas et al., 2018; Anggraeni & Maryanti, 2021; Millatina et al., 2022).

The results of the t-test analysis: Paired Two Sample for Means. Pre-test has an average value of 43.5 out of 10 data. The post-test has an average value of 99.5 out of 10 data (see Table 4). The average t-test of two paired samples, shows that T count (-6.35) is smaller than T table (2.26) shows T Count < T table means the students' post-test scores increased significantly (Nasution & Ichsan, 2020).

From each data analysis has been carried out, it can be seen that the power point media has a positive impact on increasing the understanding of the people of Cigugur Girang Village, Parongpong, Indonesia. The use of PowerPoint media in delivering healthy cooking food material in this study obtained effective results based on the N-Gain value. The effectiveness of giving actions using PowerPoint media is significant based on the results of the t-test.

CONCLUSION

The research has been conducted aims to determine the effect of using animation media in educational outreach activities regarding healthy cooking food in order to maintain nutrition in the residents of Cigugur Girang Village, Parongpong, Indonesia. There are 3 main steps carried out in this study, namely (i) taking the pre-test; (ii) educational action through power point media; and (iii) taking post-test. The results showed an increase between the average value of the pre-test and post-test, starting with a value of 43.5.5 to 95.5. N-Gain calculation is done to determine the effectiveness of the actions taken. The results show the average N-Gain value is 56% (N-Gain > 40%). The provision of educational socialization through power point media regarding healthy cooking food is effective for the people of Cigugur Girang village, Parongpong, Indonesia. The effectiveness of the PowerPoint media is influenced by the pre-test score that is obtained which is quite small. The community's initial knowledge about healthy cooking food is still inadequate. The t-test was performed in this study. Based on the results of the t-test, it is known that T count (-6.35) < T table (2.26). Thus, the students' post-test scores increased significantly.

ACKNOWLEDGMENT

We acknowledged Bangdos, Universitas Pendidikan Indonesia. This study is a part of community service (Program: community service program Thematic Literacy 2022 (11 July- 10 August 2022 group 71) Institute for Research and Community Service (LPPM), Universitas Pendidikan Indonesia. 

REFERENCES

Barr, A., Hanson, A., and Kattelmann, K. (2020). Effect of cooking classes on healthy eating behavior among college students. Topics in Clinical Nutrition, 35(1), 62-70. 

Bernardo, G. L., Jomori, M. M., Fernandes, A. C., Colussi, C. F., Condrasky, M. D., and Proenca, R. P. D. C. (2017). Nutrition and culinary in the kitchen program: A randomized controlled intervention to promote cooking skills and healthy eating in university students–study protocol. Nutrition Journal, 16(1), 1-12.

Bouchoud, L., Sadeghipour, F., Klingmüller, M., Fonzo-Christe, C., and Bonnabry, P. (2010). Long term physico chemical stability of standard parenteral nutritions for neonates. Clinical Nutrition, 29(6), 808-812.

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