Education of food Additional Materials on The Selection Types of Snacks Students Family Welfare Education University of Syiah Kuala

F Fadhilah, Yuri Gagarin, A Abdullah, Yuli Heirina Hamid, Laili Suhairi

Abstract


The background of this research is that there are still students at Family Welfare Education Study Program University of Syiah Kuala who consume snacks that are made from harmful additives. The purpose of this study was to determine the application of knowledge of food additives in the form of dyes, sweeteners, and preservatives in snacks, fruit, and beverages. The research method used is a descriptive method which will describe the actual situation the students Family Welfare Education Study Program. The population of this research is 100 students of Family Welfare Education Study Program who have studied Basic Chemistry and Nutrition. The sample used was determined by simple random sampling of 50 students. The results showed that the average number of students did not apply knowledge of food additives in the selection of daily snacks. Recommendations are given to students to be able to better apply knowledge of food additives in the selection of snacks.

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