PENINGKATAN PENGETAHUAN KONSUMEN DAN SOSIALISASI MAKANAN HALAL DAN TOYIB DI SEKOLAH DASAR MUHAMMADIYAH 3 WIROBRAJAN, YOGYAKARTA
PENINGKATAN PENGETAHUAN KONSUMEN DAN SOSIALISASI MAKANAN HALAL DAN TOYIB DI SEKOLAH DASAR MUHAMMADIYAH 3 WIROBRAJAN, YOGYAKARTA
DOI:
https://doi.org/10.22219/janayu.v3i1.16963Keywords:
Halal foods, Healthy foods, food additives, consumer knowledgeAbstract
Government regulations require halal product distribution in Indonesia have been regulated in the Halal product law No 33 in 2014. Based on these rules, all producers have to market and distribute halal goods. The goal of halal is to produce healthy food. However, the big problem is that this rule has not been fully realized. In 2021, many products are not clear whether they are halal or not. Therefore, the socialization of halal food for consumers is very important to support government regulations. In this case, the consumers who are in a religious environment from one of the big Islamic organizations. The Basic score of consumers’ knowledge is very good, they have a score above 75. After promotion, the consumers’ knowledge increased. Besides, consumers also understand food additives. Based on these results, the government should drive the consumers and producers to pay attention to their religion because it can increase awareness of halal and toyib products.
Downloads
References
Atherstone, C., Smith, E., Ochungo, P., Roesel, K., and Grace, D. 2015. Assessing the Potential Role of Pigs in the Epidemiology of Ebola Virus in Uganda. Transboundary and Emerging Diseases, 64(2): 333–343. doi:10.1111/tbed.12394
FAO. 2019. Buku Kegiatan - Pangan Sehat Itu Penting. Roma. 24 pp. Lisensi: CC BY-NC-SA 3.0 IGO
Huda, Q. A., dan Andrias, D. R. 2016. Sikap dan Perilaku Membaca Informasi Gizi pada Label Pangan serta Pemilihan Pangan Kemasan, Media Gizi Indonesia, 11(2): 175–181
Kurniasih, 2012, Persepsi tentang Makanan Sehat pada Anak Usia Sekolah di SDN 02 Duren Sawit Jakarta Timur, Skripsi, Ilmu Keperawatan UI, Jakarta
Perdana, F dan Hardinsyah, 2013. Analysis of Type, Amount, and Nutritional Quality of Breakfast among Indonesian Children, Jurnal Gizi dan Pangan, 8(1): 39—46
Verdiana, L. dan Muniroh, L. 2017. Breakfast Habit Correlate with Learning Concentration among Students at Sukoharjo I Malang Elementary School, Media Gizi Indonesia, 12(1): 14–20
Wulandari, M., dan Handarsari, E., 2010. The Influence of Addition of Rice Bran to Protein Consentration and Organoleptic Characteristic, Jurnal Pangan dan Gizi Vol 01 No. 02: 55-62.
Yu, J., Lv, X., Yang, Z., Gao, S., Li, C., Cai, Y., and Li, J. 2018. The Main Risk Factors of Nipah Disease and Its Risk Analysis in China. Viruses, 10(10), 572:1-12. doi:10.3390/v10100572
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.