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

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

Dani Setia Heno1, Asep Bayu Dani Nandiyanto2

1 Departemen Manajemen Industri Katering, Universitas Pendidikan Indonesia, Indonesia

2 Departemen Pendidikan Ilmu Pengetahuan Sosial, Universitas Pendidikan Indonesia, Indonesia

*Corresponding Author: danisetiaheno3@upi.edu

ABSTRACTS

This study aims to determine the effect of socialization of healthy food education to help maintain nutrition in food in order to achieve ideal body weight in children in Cigugur Girang Village, Parongpong, Indonesia. The study was conducted on 10 residents of the village of Cigugur Girang Parongpong, Indonesia. The age range of the respondents is 20-40 years. Respondents consisted of 1 male and 9 female. The research was conducted in 3 stages, namely (i) pre-test; (ii) education through PowerPoint media; and (iii) post-test. The pre-test average was 43.5 and the post-test average was 99.5. The comparison of pre-test and post-test showed an increase in respondents' knowledge after taking action. The results of the N-Gain calculation show that the average N-Gain value is 56.5% (N-Gain > 40%) indicating that power point media is an effective way of educating healthy food cooking for the community. The community's pre-test scores are already very good, knowledge about healthy food is known to the public. Based on the results of the t-test, it is known that T count (-6.35) < T table (2.26). The students' post-test scores increased significantly. Thus, with the completion of this research, it is hoped that many people will know about how to cook food in a healthy way to preserve food and children can reach their ideal weight and height. 

Keywords: Cooking techniques, Healthy cooking, Nutritional content, Ideal weight and height, Children's health.

INTRODUCTION

Cooking is a process of handling food ingredients from raw to ready to eat food ingredients which in the process occurs the application of temperature which aims to make food easier to digest in our bodies Healthy cooking techniques are how to create delicious dishes without sacrificing the nutritional content of the food, or without adding excessively less important elements in cooking, such as saturated fat, salt, or flavouring. To create healthy food, proper cooking techniques are needed to maintain the nutritional content of food. The temperature of food storage and processing is an important point that we must pay attention to so that the quality of food and its nutritional content is maintained (Minantyo, 2011). 

Danger zone or referred to as the danger zone is an important term for storing food so that cases of food poisoning do not occur. The temperature of food storage and processing is an important point that we must pay attention to so that the quality of food and its nutritional content is maintained. Danger zone or referred to as the danger zone is an important term for storing food so that cases of food poisoning do not occur. Danger zone or danger zone is storing food in a temperature range between 5 to 60 degrees celsius (Elis, 2021).

The study aims to determine the effect of educational socialization using PowerPoint media on the level of understanding of healthy cooking in residents of Cigugur Girang Village, Parongpong, Indonesia as a research sample. The novelties of this research are (i) research conducted on the effect of socialization of healthy cooking education to the community in Cigugur Girang Village, Parongpong, Indonesia; (ii) the education process on healthy cooking food is carried out using power point media; and (iii) research focusing on healthy food cooking techniques to maintain nutrition in the food served more specifically and in detail.

METHOD

Research Subject

The research subjects are residents of Cigugur Girang Village, Parongpong, Indonesia. We took a sample based on a sample of the selected area in the village of Cigugur Girang. Respondents amounted to 10 people. The age range of the respondents is 20 – 40 years. Respondents consisted of 1 male and 9 female (see Figure 1). Respondents on average work as housewives with a total of 5 housewives, 3 students, 1 entrepreneur and 1 employee. Table 1 shows the details of the job data and the age of the respondents.

Research Design Analysis

Research data collection was carried out by distributing questionnaires using Google Forms to residents of Cigugur Girang village, Parongpong, Indonesia. There are 3 stages in data collection, namely (i) distribution of pre-test questionnaires; (ii) providing educational actions through power point media; and (iii) distribution of post-test questionnaires. The data processing approach used is a quantitative approach. We made 20 questions pre-test and post-test. Table 2 shows the pre-test and post-test questions in this study. Making questions focused on education about healthy cooking food. The types of pre-test and post-test questions are types of right and wrong answers. The scoring of the answers is marked as 5 points for correct answers and 0 points for incorrect answers with a total score of 100 points. 

Table 2. Pre-Test and Post-Test Questions.

1. Did you know that healthy cooking can help you achieve your ideal weight and height.

2. Steaming food is healthier than boiling because steaming can reduce the risk of breaking down the nutritional content of food ingredients.

3. Do you know the importance of using safe cooking utensils to produce healthy dishes?

4. Do you know how to cook low-calorie foods?

5. Do you know the cooking techniques that need to be avoided?

6. Do you know why you should start implementing healthy cooking?

7. Dangerzone is the temperature range in which foodborne bacteria can grow which is an important indicator in healthy and safe cooking?

8.Do you know that the proper minimum temperature for cooking vegetable raw materials is 57 degrees Celsius, poultry is 74 degrees Celsius, red meat is 68 degrees Celsius and fish is 63 degrees Celsius in order to reduce the risk of harmful growth of pathogens in foodstuffs?

9. Do you know the dangers of pathogens that grow on food raw materials can cause various diseases when cooking at the wrong temperature?

10. Do you know how to minimize the risk of contamination while cooking?

11. Do you know about the right way of reheating food to maintain the nutritional content of food?

12. Are you aware of the dangers of inappropriate repeated reheating of food?

13. Do you know how to properly store cooked food?

14. Do you know about normal child growth?

15. Do you know about 5 important nutrients for growth in children?

16. Do you know about the function of protein?

17. Do you know the dangers of underweight children?

18. Do you know the dangers of a child who is overweight?

19. Do you know the solution for underweight and overweight children?

20. Do you know about the nutritional needs of children during their growth period?

N-Gain Nilai Value Analysis

The normalized gain or N-Gain value analysis aims to determine the effectiveness of using certain methods or actions in one group pretest posttest design research. The formula used in calculating the N-Gain value is shown in Equation (1).

N Gain= (Skor Post-test-Skor Pre-test)/ (Skor Ideal-Skor Pre-test) (1)

Where the ideal score is the maximum value that can be obtained by the respondent when filling out the pre-test and post-test questions. There are several categories of N-Gain value acquisition that can be used as a template for determining the final result. Table 3 shows the breakdown of N-Gain value acquisition categories according to Prastiwi and Nurita, 2018. 

RESULTS AND DISCUSSION

Table 4 shows the results of the gain value analysis. The calculation of the gain value is carried out to show the quality of improving the skills possessed by each respondent after an action is taken (Serevina et al., 2018). Based on the data in Table 4, it is known that the average N-Gain value is 0.56 (56%) indicating that the method or treatment carried out by the use of PowerPoint media in healthy cooking food education activities is very effective. With a minimum N-gain score of 0.14 (14%) and a maximum of 0.95 (95%). In line with research conducted by Anshori and Wulandari (2020) which states that if the N-Gain presentation value is > 40%, then it is included in the category of effective interpretation. The results of the effectiveness of the PowerPoint media are influenced by the respondents' initial pre-test scores which are quite small. This shows that knowledge about healthy cooking food that is useful for maintaining nutrition is not well known in the community.

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. 

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