ABSTRAKKondisi pandemi saat ini memaksa masyarakat untuk mengurangi sebagian aktifitas di luar rumah. Namun demikian bagi warga desa, dengan keterbatasan ekonomi yang ada, maka pengurangan kegiatan di luar akan sangat berpengaruh terhadap pendapatan mereka. Dengan adanya kondisi new normal, maka masyarakat sudah dapat beraktifitas kembali. Namun demikian terbatasnya informasi khususnya dalam menjaga dan meningkatkan imunitas tubuh, maka diperlukan sosialisasi pada masyarakat desa akan pentingnya imunitas tubuh di masa pandemi ini. Kedunggupit sebagai salah satu desa di Kecamatan Sidoharjo yang memiliki 9 dusun di Kabupaten Wonogiri Jawa Tengah juga terdampak oleh kondisi pandemi ini. Masyarakat desa khususnya pemuda yang sebagian besar bekerja di bidang pertanian, mau tidak mau harus tetap beraktifitas untuk dapat memperoleh penghasilan. Kegiatan pengabdian ini bertujuan memberikan wawasan pada generasi muda yang tergabung dalam Karang Taruna Kedunggupit Sidoharjo tentang bagaimana meningkatkan dan mempertahankan imunitas tubuh di masa pandemi ini.. Peningkatan imunitas ini meliputi pola hidup dan pola makan yang harus dilakukan. Generasi muda Kedunggupit khususnya Karang Taruna yang berjumlah 50 orang menjadi sasaran kegiatan ini. Kegiatan dilakukan dalam bentuk diskusi secara online maupun offline melalui group whatsapp dan pertemuan terbatas dengan pengurus Karang Taruna. Dari kegiatan ini generasi muda telah memperoleh pemahaman yang baik tentang apa yang harus dilakukan di masa pandemi ini, tidak hanya sebatas mematuhi protokol kesehatan, tetapi juga dalam mengatur pola hidup dan pola makan.     Kata kunci: pandemi; pola hidup; pola makan; karang taruna. ABSTRACTThe current pandemic condition forces people to reduce some of their activities outside their house. However, for villagers, with existing economic limitations, the reduction in outside activities will greatly affect their income. With the new normal condition, people can return to their activities. Kedunggupit as one of the villages in Sidoharjo District which has 9 villages in Wonogiri Regency, Central Java was also affected by this pandemic condition. Village communities, especially youths, who mostly work in agriculture, inevitably have to continue activities to earn income. This service activity aims to provide insight to the younger generation who are members of the Kedunggupit Sidoharjo Youth Organization on how to increase and maintain body immunity during this pandemic. This increase in immunity includes a lifestyle and a diet that must be done. Nearly 50 Kedunggupit young people especially youth organization were the target of this activity. Activities are carried out in the form of online and offline discussions through the WhatsApp group and limited meetings with the Karang Taruna management. From this activity, the young generation has gained a good understanding of what to do in this pandemic, not only in adhering to health protocols, but also in regulating their lifestyle and diet. Keywords: pandemic; lifestyle; diet; youth organization.

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Anthocyanin was developed into natural food colorant in microemulsion systems to improve their stability and readiness for food preparation. Anthocyanin has an antioxidant activity. The degradation of anthocyanin into small compound could increase the biological activity. Anthocyanin was extracted from black glutinous rice and prepared using food grade surfactant such as Tween 80, Tween 20, and Span 80. Microemulsion was then added into modified deMann Rogosa Sharp (MRS) medium as much as 5, 10, 15, 20 and 25 ppm. Lactic acid bacteria genus Pediococcus pentosaceus N11.16 were grown for 18–24 hours and were used as enzyme producers. This experiment was aimed to determine the stability of anthocyanin in microemulsion systems to enzymatic degradation. The modified MRS medium was added with microemulsion and incubated for 24 h. Phenolic content remained stable during the fermentation process in all treatments, while the highest antioxidant activity was found in the sample with 20 ppm of anthocyanin. Total acid-producing bacteria were also monitored during the incubation and the result showed that there was a decline in their growth. There was a significant change in the antioxidant activity during incubation.

<p>This research was aimed to determine the appropriate concentration of fermented and unfermented sorghum flour for bread making which received by the panelists. Sorghum flour was naturally fermented and then dried with cabinet dryer at 60 °C for 8 h. Substitution of sorghum flour either fermented and unfermented performed at various concentration i.e 10%, 20%, 30% and 40%. Organoleptic test results showed that white bread accepted by panelists was subtituted with fermented and unfermented sorghum flour in concentration of 10% and 20%. White bread with fermented sorghum flour substitution of 10% and 20% have moisture content of<br />28.702% and 34.392%, while white bread with unfermented sorghum flour has moisture content 28.660% and 31.857%. Ash content of white bread with fermented sorghum flour 10% and 20% were 0.823% and 0.638%, while white bread with unfermented sorghum flour 10% and 20% have ash content of 0.830% and 0.718%.<br />Fiber content of white bread subtituted with 10% and 20% fermented sorghum flour was 3.375% and 4,206% respectively whereas white bread with 10% and 20% unfermented sorghum flour have fiber content 3.008% and 3.873%. <br />Key words: fermentation, sorghum flour, white bread</p>

The risk of obesity and chronic diseases rises with the increase in one’s level of welfare. Among the influencing factors for such phenomenon are eating behavior and lifestyle. Modern lifestyle which demands that everything be done in an instant makes people consume food with the nutritional adequacy disregarded. The emergence of fast food and junk food in Indonesia has also exerted an influence on people’s consumption pattern. Some preventive and mitigating efforts can be made, one of which is provision of nutrition education. This research was aimed to determine the influence of nutrition education on the change of consumption knowledge, behavior, and habit of the students of Universitas Slamet Riyadi Surakarta. The respondents enrolled in this research were of the ages of 19–21 years. They were purposively selected on the basis that some of them were able to plan and select which food to be consumed. This research employed questionnaires during pre-test and post-test, with the respondents assigned to 2 groups of 32 students each. The first group received nutrition education, while the second received none. Results showed that the provision of nutrition education for college students didn’t influence students’ knowledge, attitude, and behavior when consuming food for both groups. The preference of the student college to food consumption probably influenced by another factors. It would need another study to evaluated factors that influenced the food preference of student college.