Penyuluhan tentang Risiko Bahan Tambahan Makanan pada Jajanan Sekolah di SMA Tebing Tinggi

Muharni Saputri; Nilsya Febrika Zebua; Kanne Dachi; Dea Anggreini; Siti Rahmi Ningrum; Ernawaty Ginting

doi:10.66249/mdpi.v1i2.93

Authors

Muharni Saputri Tjut Nyak Dhien University Author
Nilsya Febrika Zebua Tjut Nyak Dhien University Author
Kanne Dachi Author
Dea Anggreini Tjut Nyak Dhien University Author
Siti Rahmi Ningrum Tjut Nyak Dhien University Author
Ernawaty Ginting Tjut Nyak Dhien University Author

DOI:

https://doi.org/10.66249/mdpi.v1i2.93

Keywords:

education, food additives, school snakes, Tebing Tinggi Hidh School

Abstract

The consumption of school snacks containing harmful food additives remains a health issue among adolescents, primarily due to a lack of understanding regarding long-term risks such as digestive disorders, hyperactivity, and potential carcinogenic effects. This community service activity aims to improve the knowledge of high school students in Tebing Tinggi regarding the identification and risks of food additives in the snacks they frequently consume. The method used was interactive education using leaflets, posters, and simple demonstrations to identify artificial colors and sweeteners in snack samples. The target group for the activity was 60 students in grades 10 and 11. Evaluation was conducted through pre- and post-tests. The results showed an increase in the average knowledge score from 58.3 (pretest) to 86.7 (posttest), with 92% of students able to name at least three types of hazardous food additives (formalin, rhodamine B, and cyclamate) along with their effects. In conclusion, the educational session effectively increased students’ awareness of the risks of food additives in school snacks. This study recommends routine monitoring of school canteens and the integration of food safety materials into the curriculum.

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