SNACK BEHAVIOUR OF ELEMENTARY SCHOOL STUDENTS IN BLANG MANGAT SUB-DISTRICT, LHOKSEUMAWE CITY
Keywords:
Snack Behaviour, Elementary School Children
Abstract
The study aimed to get an overview of the snacking behaviour of elementary school children in the Blang Mangat District Area of Lhokseumawe City. The research was quantitative with a descriptive survey method, conducted on 4 bases from July to December 2022. Samples of 288 people were taken using the Cluster Sampling technique. Data collection using questionnaires asked directly to selected respondents. Descriptive data analysis is presented in the form of tables and graphs. The results showed that respondents were predominantly female (52.4%), parental education was the highest school (51.4%) and private employment (83.7%). Pocket money is earned by 97% of children every day, with a frequency of once per day (90%) and an average pocket money of Rp. 5,000-10,000 (48.7%). There 14.9% of students bring lunch to school and generally (69.1%) buy snacks outside the school fence. Children buy a lot of food in the form of and noodles (68.8%) and tea drinks and syrup (79.8%). Students >80% do not wash their hands before and after eating and only about 30% of students consume food using clean spoons and containers. Conclusion Elementary school children in Blang Mangat sub-district almost all always get pocket money and only a few are provided with food from home. Children who bring provisions tend to eat healthy and nutritious food. Food and beverage snacks generally contain harmful food additives, both processed and packaged. Predominantly children buy snacks outside the school fence, consume them by hand and do not wash their hands before and after eating.
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References
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Bastami F., Zamani-Alavijeh F., Mostafavi F., (2019), Factors Behind Healthy Snack Consumption at School Among High-School Students: A Qualitative Study, BMC Public Health (2019) 19:1342.
Dayanara,I., Kawuri, R., Yulihastuti, DI., (2019), Keberadaan Bakteri Patogen pada Sampel Pangan Jajanan Anak Sekolah Dasar di Pulau Sapeken, Sumenep, Jawa Timur, Jurnal Biologi Udayana 23(2): 68-79.
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Puspitasari, L.P., (2013). Kualitas Jajanan Siswa di Sekolah Dasar, Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, Volume 2 Nomor 1, Maret 2013.
Rahmayani RD., Simatupang MM., (2019), Analisis Pengaruh Higiene Penjamah dan Sanitasi Makanan Terhadap Kontaminasi E. Coli pada Jajanan Sekolah, Jurnal Kesehatan Masyarakat Vol. 3, No. 2 Oktober 2019.
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Safrina, (2012), Perilaku Memilih Jajanan pada Siswa Sekolah Dasar di SDN Garot Kecamatan Darul Imarah Kabupaten Aceh Besar, Skripsi, Universitas Indonesia.
Saikhu Lalu Ahmad, Syuhriatin, Hasan Basri, (2021), Identifikasi Bahan Tambahan Pangan Berbahaya pada Pangan Jajanan Anak Sekolah yang Beredar di Kota Mataram, Lombok Journal of Science (LJS) Vol.3 No.3 Desember 2021, Page 36-44.
Sari SK., (2017), Penggunaan Bahan Tambahan Pangan oleh Para Pedagang Jajanan di Sekolah Dasar Kecamatan Padang Utara, Skipsi, Universitas Negeri Padang.
Sumargo B., (2020), Teknik Sampling, UNJ Press, Jakarta.
Ulilalbab A., Suprihartini C., (2018), Gambaran Perilaku Jajan pada Siswa Kelas IV-Vdi SDN Ngadirejo 3 Kota Kediri, Sriwijaya Journal of Medicine, Volume 1 No. 1, Januari 2018, hal 1-7.
Upreti, YR., Bastien, S., Bjonness, B Devkota, B., (2020), Socio-ecological Factors Associated with Snacking Behaviors of Basic School Students in Nepal, Current Research in Nutrition and Food Science Journal Vol. 8(3) 774-784.
Williamson VG., Dilip A., Dillard JR., Morgan-Daniel J., Lee AM., Cardel MI., (2020), The Influence of Socioeconomic Status on Snacking and Weight among Adolescents: A Scoping Review, Nutrients 2020, 12, 167.
Yudhayanti, D., Ernawaningtyas, E., (2018), Cemaran Mikroba pada Jajan Pasar yang Beredar di Sekolah-Sekolah Wilayah Ponorogo, Prosiding Seminar Nasional VI Hayati.
Alcaire F., Antúnez A., Vidal A., Velazquez AL., Gim´enez A., Curutchet MR., Girona A., Ares G., (2021), Healthy Snacking in the School Environment: Exploring Children and Mothers’ Perspective Using Projective Techniques, Food Quality and Preference 90 (2021) 104173.
Anggiruling Dwikani Oklita, Ikeu Ekayanti, Ali Khomsan, (2019), Analisis Faktor Pemilihan Jajanan, Kontribusi Gizi dan Status Gizi Siswa Sekolah Dasar, JURNAL MKMI, Vol. 15 No. 1, Maret 2019.
Askarov Ibragim, Dilorom Xasanova, Gulmirakhon Umarova, Ugilkhon Tulanova, (2021), Classification of Food Additives by Chemical Composition, European Journal of Innovation in Nonformal Education(EJINE) Volume 2 Issue 3.
Bastami F., Zamani-Alavijeh F., Mostafavi F., (2019), Factors Behind Healthy Snack Consumption at School Among High-School Students: A Qualitative Study, BMC Public Health (2019) 19:1342.
Dayanara,I., Kawuri, R., Yulihastuti, DI., (2019), Keberadaan Bakteri Patogen pada Sampel Pangan Jajanan Anak Sekolah Dasar di Pulau Sapeken, Sumenep, Jawa Timur, Jurnal Biologi Udayana 23(2): 68-79.
Echols John M., Shadily Hassan, (2018), Kamus Inggris Indonesia, Gramedia Pustaka Utama Jakarta.
Gangrade N., Fleur K., Leak TM., (2022), Factors That Influence Snacking Behaviors of Adolescents From Urban Communities: A Qualitative Study, Journal of Nutrition Education and Behavior, Volume 54 Issue 6, 2022, pp. 521-531.
Ghufron DT., Engkeng S., Mandagi CKF., (2020), Faktor-Faktor yang Berhubungan dengan Perilaku Konsumsi Jajanan pada Peserta Didik di SD Negeri 52 Manado, Jurnal KESMAS, Vol. 9, No 1, Januari 2020.
Hess Julie M, Slavin Joanne L, (2014), Snacking for a Cause: Nutritional Insufficiencies and Excesses of U.S. Children, a Critical Review of Food Consumption Patterns and Macronutrient and Micronutrient Intake of U.S. Children, Nutrients 2014, 6, 4750-4759; doi:10.3390/nu6114750.
Hess Julie M, Slavin Joanne L, (2018), The Benefits of Defining “Snacks”, Physiology & Behavior, Volume 193 part B 1 September 2018, Pages 284-287.
Hidayat, Aziz Alimul, (2021), Cara Mudah Menghitung Besar Sampel, Health Books Publishing, Surabaya.
Kim, D W., (2018), Stomach Perforation Caused by Ingesting Liquid Nitrogen: A Case Report on the Effect of a Dangerous Snack, Clin Endosc 2018;51:381-383.
Kunto Yohanes Sondan, Bras Hilde, Ethnic Group Differences in Dietary Diversity of School-Aged Children in Indonesia: The Roles of Gender and Household SES, Food and Nutrition Bulletin 2019, Vol. 40(2) 182-201.
Mahmudiono W., (2020), Gadget Use, Pocket Money, and Snacking Habits of Children with and without Overweight/Obesity Problem in Surabaya-Indonesia, Systematic Reviews in Pharmacy Vol 11, Issue 11, Nov-Dec 2020.
Mailinda E., Lestari, RF., (2019), The Relationship Between Level of Knowledge and Attitude Towards Behavior in Choosing Healthy Snacks of 4th And 5th Grade Students, Enfermeria Clinica 29 (S1): 81-84.
Marangoni Franca, Daniela Martini, Silvia Scaglioni, Michele Sculati, Lorenzo Maria Donini, (2019), Snacking in Nutrition and Health, International Journal of Food Sciences and Nutrition Vol. 70 2019 Issue 8.
Melinda L., Kurniawan D., Pramaningsih V., (2022), Identifikasi Pemanis Buatan (Siklamat) pada Penjual Minuman Es Teh Keliling di Sekolah Dasar Kelurahan Melayu Kecamatan Tenggarong, Environmental Occupational Health and Safety Journal Vol.3 No.1 Juli 2022.
Morrisan, (2017), Metode Penelitian Survey, Penerbit Kencana, Jakarta.
Muhasidah, (2019), Healthy Food With Children Learning Achievements at Makassar City Elementary School, International Journal Of Scientific & Technology Research Volume 8, Issue 11, November 2019.
Murni SS, Syamsianah A, Mufnaetty, (2016), Perbedaan Asupan Energi Makanan Jajanan dan Status Obesitas berdasarkan Status Ekonomi Keluarga pada Siswa SDN Sambiroto 01 Kota Semarang, Jurnal Gizi. 2016;5(1):44-51.
Nurdiyanti H., Wahyuningtyas W., (2019), Hubungan Pengetahuan Gizi dan Pekerjaan Orang Tua dengan Perilaku Kebiasaan Jajan Siswa MI Nurul Islamiyah Tahun 2017, Jurnal Medika Respati Vol. 14 No 4 Oktober 2019.
Paratmanitya, Y., Aprilia, V., (2016), Kandungan Bahan Tambahan Pangan Berbahaya pada Makanan Jajanan Anak Sekolah Dasar di Kabupaten Bantul, Jurnal Gizi dan Dietetik Indonesia Vol. 4, No. 1, Januari 2016: 49-55.
Puspitasari, L.P., (2013). Kualitas Jajanan Siswa di Sekolah Dasar, Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, Volume 2 Nomor 1, Maret 2013.
Rahmayani RD., Simatupang MM., (2019), Analisis Pengaruh Higiene Penjamah dan Sanitasi Makanan Terhadap Kontaminasi E. Coli pada Jajanan Sekolah, Jurnal Kesehatan Masyarakat Vol. 3, No. 2 Oktober 2019.
Rifka, T. (2015). Hubungan Pengetahuan dan Sikap Mengenai Jajanan Aman Dengan Perilaku Memilih Makanan Jajanan Pada Siswa Kelas V SD Negeri Cipayung (Skripsi). Depok: Universitas Indonesia.
Safrina, (2012), Perilaku Memilih Jajanan pada Siswa Sekolah Dasar di SDN Garot Kecamatan Darul Imarah Kabupaten Aceh Besar, Skripsi, Universitas Indonesia.
Saikhu Lalu Ahmad, Syuhriatin, Hasan Basri, (2021), Identifikasi Bahan Tambahan Pangan Berbahaya pada Pangan Jajanan Anak Sekolah yang Beredar di Kota Mataram, Lombok Journal of Science (LJS) Vol.3 No.3 Desember 2021, Page 36-44.
Sari SK., (2017), Penggunaan Bahan Tambahan Pangan oleh Para Pedagang Jajanan di Sekolah Dasar Kecamatan Padang Utara, Skipsi, Universitas Negeri Padang.
Sumargo B., (2020), Teknik Sampling, UNJ Press, Jakarta.
Ulilalbab A., Suprihartini C., (2018), Gambaran Perilaku Jajan pada Siswa Kelas IV-Vdi SDN Ngadirejo 3 Kota Kediri, Sriwijaya Journal of Medicine, Volume 1 No. 1, Januari 2018, hal 1-7.
Upreti, YR., Bastien, S., Bjonness, B Devkota, B., (2020), Socio-ecological Factors Associated with Snacking Behaviors of Basic School Students in Nepal, Current Research in Nutrition and Food Science Journal Vol. 8(3) 774-784.
Williamson VG., Dilip A., Dillard JR., Morgan-Daniel J., Lee AM., Cardel MI., (2020), The Influence of Socioeconomic Status on Snacking and Weight among Adolescents: A Scoping Review, Nutrients 2020, 12, 167.
Yudhayanti, D., Ernawaningtyas, E., (2018), Cemaran Mikroba pada Jajan Pasar yang Beredar di Sekolah-Sekolah Wilayah Ponorogo, Prosiding Seminar Nasional VI Hayati.
Published
2023-04-15
How to Cite
Taufiq, S. (2023). SNACK BEHAVIOUR OF ELEMENTARY SCHOOL STUDENTS IN BLANG MANGAT SUB-DISTRICT, LHOKSEUMAWE CITY. Jurnal Scientia, 12(02), 1235-1244. https://doi.org/10.58471/scientia.v12i02.1331
