The Study Program of Food Technology at Institut Teknologi Sumatera (Itera) held an interactive educational activity related to school snack safety as well as the practice of making yoghurt at SMP Negeri 3 Jatiagung, South Lampung, on Friday (10/4/2026).
This activity aims to improve students’ understanding of the importance of consuming healthy food as a step to prevent foodborne disease (foodborne disease).
The event began with an opening presented by the host, continued with a speech by the Food Technology Lecturers at Itera, Afrida Nurwulan, and the school representative, Deputy Head of School Novitasari.
In her speech, the school appreciated the implementation of the activity, which was assessed to provide educational benefits for the students. The opening ceremony was closed with the handing over of a plaque as a symbol of collaboration between the PKM team and the school.
The main activity began with a pre-test consisting of five true-false questions to measure students’ initial knowledge of healthy snacks, especially yoghurt. Then, the material was presented by the Food Technology Lecturers at Itera, Hanifa Bagus and Zada Agna Talitha.
The material presented included the importance of school snack food safety, the risk of consuming unhygienic food, efforts to prevent foodborne disease, and simple guidance on making yoghurt that can be practiced at home so that students become accustomed to consuming healthy food.
“We hope that students not only understand the importance of choosing safe snacks, but are also able to apply it in daily life,” said Zada.
As part of the interactive learning, the activity continued with a demonstration of making yoghurt using the direct fermentation method with a powdered bacterial starter or ready-to-consume yoghurt. This demonstration was guided by Food Technology Students at Itera, and also provided helpful tips during the process.
The students looked enthusiastic in following each stage until they understood the simple process of producing nutritious food products.
After all the material and practice were completed, a post-test with the same number of questions was conducted to evaluate the improvement in students’ understanding. The results showed an increase in knowledge among all participants, namely 29 students of class VIII-D, which indicated that this activity ran effectively.
Through this activity, it is hoped that students at SMP Negeri 3 Jatiagung increasingly understand the importance of choosing healthy and safe snacks, and are able to apply nutritious food consumption patterns in daily life as a preventive effort against foodborne disease.
This activity is also hoped to become the initial step in fostering awareness of the importance of healthy food from an early age on an ongoing basis.
