Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education

Sumarto Sumarto; Ani  Radiati; Nelly  Seftiatullaeli

doi:10.29303/jppipa.v9i2.3021

Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education

Authors

Sumarto Sumarto , Ani Radiati , Nelly Seftiatullaeli

DOI:

10.29303/jppipa.v9i2.3021

Published:

2023-02-28

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Vol. 9 No. 2 (2023): February

Keywords:

Immunity, Nutritional education, Probiotics-prebiotics, SMEs, Yogurt

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Sumarto, S., Radiati, A. ., & Seftiatullaeli, N. . (2023). Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education . Jurnal Penelitian Pendidikan IPA, 9(2), 762–769. https://doi.org/10.29303/jppipa.v9i2.3021

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Abstract

The World Health Organization (WHO) and the Indonesian government were recommend increasing consumption of food that is safe, diverse and nutritionally balanced, as well as having functional components to increase people's immune system, especially during the Covid-19 pandemic. One of the food that has the potential to increase immunity is yogurt. Previously, research on the development of instant yoghurt flour products from local nuts and Manonjaya zalacca fruit had been carried out. The products of this research need to be downstreamed to Micro, Small and Medium Enterprises (MSMEs), so that it is expected to expand the use of these products to the public. The aim of the study was to determine changes in public knowledge about food consumption to increase the immune system of MSMEs through nutrition education interventions. This research type was a quasi-experimental research with a one group pre-post test design. Sampling was carried out purposively consisting of 15 MSME actors. The intervention provided was nutritional education using lecture and discussion methods as well as dissemination and downstreaming of one of the products resulting from research on yogurt flour from local nuts and Manonjaya salak using a demonstration method. Nutritional education media was a book about preventing the Covid-19 infection which has obtained a Copyright from the Ministry of Law and Human Rights with registration number 000389023. The results of measuring knowledge before counseling (pre-test) were 57.3+16.1. After counseling (post-test) the results were 73.8+17.9. Five of the 15 questions significantly increased the percentage answered correctly, namely regarding the types of research products from green and red beans containing probiotics, agents in the mechanism of spreading Covid-19, composition of food in a balanced nutritional cone, definition of probiotics, and examples of types of food as prebiotics . In addition, it is necessary to continue to provide assistance to MSME actors in the production of immunity-boosting food

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Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education

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