In March 2020 the public was shocked by the Covid-19 pandemic which began to spread to Indonesian territory. Covid-19 is caused by severe acute respiratory syndrome Coronavirus 2 (Severe Acute Respiratory Syndrome Coronavirus 2 or SARS-CoV-2) and is an infectious disease. Naturally, Covid-19 pandemic affects people's attitudes to adopt a healthier lifestyle. The research objective was to analyze the description of the attitudes and lifestyles of the Indonesian people during the Covid-19 pandemic. This study used a cross-sectional design with random sampling and data collection was done by distributing online questionnaires via WhatsApp. Data analysis used the univariate test with the number of respondents as many as 6.557 people. The results showed that the attitudes of respondents regarding the Covid-19 pandemic obtained 6.136 respondents agreed that Covid-19 could be controlled, 6.038 respondents agreed that Indonesia would be free from the coronavirus and 6.489 respondents agreed that consumption of balanced nutritional food, maintaining distance and washing hands properly can prevent the transmission of Covid-19. A total of 3,861 respondents did physical activity less than 3 times a week, 6.234 respondents processed their food, 3,309 respondents sometimes consumed fruit and vegetables, 5.111 respondents always washed their hands using running water and soap, 3.576 respondents sometimes sunbathing above 9 o'clock. Overall, the respondents' behavior towards pandemic conditions shows an optimistic attitude that they can avoid Covid-19 by making healthier lifestyle changes.

Meniran tea is a functional beverage that contains a variety of active components. Meniran tea contains a variety of active components including flavonoids which act as antioxidants. The purpose of this study was to study the formulation of meniran leaf tea (Phyllanthus niruri) as a functional drink. The design used in this study is an experimental design with a Completely Randomized Design (CRD). Meniran leaf tea formulation is done by mixing dried meniran leaves with dry black tea leaves with formulations 25%, 50%, and 75%. Organoleptic test results (hedonic and hedonic quality) were analyzed by statistical tests using the Kruskal-Wallis test, while antioxidant capacity data would be analyzed by ANOVA statistical tests. Analysis of antioxidant capacity was carried out using the Spectrophotometry method. Organoleptic test results showed that the hedonic quality parameters typical aroma tea is in the range (2,45 – 2,93), the typical aroma of meniran (2,86 – 3,10), bitter taste (3,76 – 4,45), taste foreign (2,83 – 3,38), and steeping color (1,52 – 3,21). The hedonic organoleptic test showed that the beverage aroma parameters were in the range (3,31 – 3,34), taste (1,96 – 2,55) and steeping color (3,07 – 3,65). Antioxidant capacity test shows that F3 functional drinks have the highest antioxidant content of 87,3%. Overall F1 meniran tea (25% meniran leaves, 75% black tea leaves) is the best formula based on organoleptic test results and antioxidant capacity.Teh meniran merupakan minuman fungsional yang memiliki kandungan berbagai komponen aktif. Teh Meniran mengandung berbagai komponen aktif diantaranya golongan flavonoid berperan sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mempelajari formulasi teh daun Meniran (Phyllanthus niruri) sebagai minumal fungsional. Desain penelitian ini yaitu eksperimental melalui Rancangan Acak Lengkap (RAL). Formulasi teh daun meniran dilakukan dengan mencampurkan daun meniran kering dengan daun teh hitam kering dengan formulasi 25%, 50%, dan 75%. Data hasil uji organoleptik (hedonik dan mutu hedonik) dianalisis dengan uji statistik menggunakan uji Kruskal-Wallis, sedangkan data kapasitas antioksidan akan dianalisis dengan uji statistik ANOVA. Analisis kapasitas antioksidan dilakukan dengan menggunakan metode Spektrofotometri. Hasil uji organoleptik mutu hedonik menunjukkan bahwa parameter aroma khas teh berada pada kisaran (2,45 – 2,93),  aroma khas meniran (2,86 – 3,10), rasa pahit (3,76 – 4,45), rasa asing ( 2,83 – 3,38), dan warna seduhan (1,52 – 3,21). Uji organoleptik hedonik menunjukkan bahwa parameter aroma minuman berada pada kisaran (3,31 – 3,34), rasa (1,96 – 2,55) dan warna seduhan (3,07 – 3,65). Uji kapasitas antioksidan menunjukkan bahwa minuman fungsional F3 memiliki kandungan antioksidan paling tinggi sebesar 87,3%. Secara keseluruhan teh meniran F1(25% daun meniran, 75% daun teh hitam) merupakan formula yang terbaik berdasarkan hasil uji organoleptik dan uji kapasitas antioksidan.

AIM: This study aimed to analyze the description of Indonesian undergraduate students’ food consumption patterns during the COVID-19 period. METHODS: The design used was cross-sectional with random sampling technique. The correlation test was Chi-Square and analyzed using univariate. The respondents involved were 17–24 years old with 5924 persons; active undergraduate students. Questionnaires were distributed using Google form. RESULTS: The results indicated a relationship between gender and major, education level, social status, and funds source (p = 0.000). However, sex and residence did not correlate (p = 0.16). The same was revealed between gender with consumption patterns, carbohydrates, animal protein, vegetable protein, vegetables, fruit, snacks, water, and supplements. CONCLUSION: Overall, during the new normal period of pandemic COVID-19 era, student food consumption patterns could be categorized as healthier lifestyle changes. Thus, the undergraduate students are suggested to maintain a diverse and balanced diet to boost their immunity optimally.

Local food can be used as an alternative to additional food for toddlers, namely food bars. The study was conducted in June-November 2017. The design of this research was experimental using a completely randomized design (CRD). The food bar formulation was mixed with 20g and 25g tuna, while 20g and 25g mackerel fish. Organoleptic test data were analyzed using ANOVA. Proximate analysis of food bars using the AOAC method. Food bars' essential amino acid content was carried out using LCMS and total microbial analysis using the ALT method. Food bar analysis selected from the test results by semi-trained panelists and consumer panelists is f4 with 25g tuna mixing with indicators of color (p= 0,000), aroma (p= 0,003), taste (p= 0,040), and texture (p= 0,167). Food bar in 100 grams contains: energy 470,77 kcal, 15,65% protein, 24,13% fat, 47,74% carbohydrates, 2.14% ash, and 10.33% water. The results of the total microbial test on the food bar showed a value of 4,5 x 102 cfu/g and an Aw value of 0,86. Food bar formula F4 is a formula selected by panellists that contain ten high essential amino acids

Telang flower (Clitoria Ternatea L.) is one of the herbal plants that can be used as a functional drink in the form of tea which has a high antioxidant content. This study aims to analyze the effect of shape, temperature, and brewing time on organoleptic properties and antioxidant activity of Telang flower herbal tea. The design of this study was an experimental study with a factorial randomized design. Tea brewing was distinguished by 3 factors, namely shape, temperature, and brewing time. Panelists used in this study were semi-trained panelists to assess organoleptic as many as 30 people. The organoleptic test used was a hedonic test and hedonic quality based on color, aroma, and taste attributes were assessed using a 5 scales questionnaire. The shape of the flower used in this study was the shape of a whole flower (B) and a smooth flower (H). The temperature (M) used consisted of 3 levels, namely M1 (750C), M2 (850C), and M3 (950C). The brewing time (T) used consisted of 2 levels, namely T1 (5 minutes)17 and T2 (9 minutes). Statistical analysis in this study was ANOVA and Duncan's further test was used to analyze the effect of shape, temperature, and brewing time on hedonic quality and hedonic. HM1T2 treatment is a formula chosen by the panelists based on the attributes of color, taste, and aroma. Based on the analysis of the antioxidant capacity of the selected HM1T2 was 135,29 ppm (moderate antioxidant activity). The conclusion of this study showed that the panelists preferred the treatment of HM1T2, namely smooth flowers with a temperature of 75oC and a brewing time of 9 minutes based on the attributes of color, taste, and beverage aroma.ABSTRAKBunga telang (Clitoria Ternatea L.) merupakan salah satu tanaman herbal yang dapat digunakan sebagai minuman fungsional berupa teh yang memiliki kandungan antioksidan yang tinggi. Penelitian ini bertujuan untuk menganalisis pengaruh bentuk, suhu, dan lama penyeduhan terhadap sifat organoleptik dan aktivitas antioksidan teh herbal bunga telang. Desain penelitian ini adalah eksperimental studi dengan rancangan acak faktorial. Terdapat tiga faktor penyeduhan yang diamati, yaitu bentuk, suhu, dan lama penyeduhan. Panelis yang digunakan dalam penelitian ini adalah 30 panelis semi terlatih untuk menilai sifat organoleptik. Uji organoleptik yang digunakan yaitu uji hedonik dan mutu hedonik berdasarkan atribut warna, aroma dan rasa yang dinilai dengan menggunakan kuesioner 5 skala. Bentuk bunga yang digunakan pada penelitian ini yaitu bentuk bunga utuh (B) dan halus (H). Suhu (M) yang digunakan terdiri dari 3 taraf yaitu M1 (750C), M2 (850C), dan M3 (950C). Lama penyeduhan(T) yang digunakan terdiri dari 2 taraf yaitu T1 (5 menit) dan T2 (9 menit). Aktivitas antioksidan dianalisis menggunakan metode DPPH. Hasil uji organoleptik dan aktivitas antioksidan dianalisis menggunakan metode ANOVA dan uji lanjut Duncan. Perlakuan HM1T2 merupakan formula terpilih oleh panelis berdasarkan atribut warna, rasa, dan aroma. Berdasarkan analisis kapasitas antioksidan terpilih HM1T2 yaitu sebesar 135,29 ppm (aktivitas antioksidan sedang). Kesimpulan pada penelitian ini menunjukkan bahwa panelis lebih menyukai perlakuan HM1T2 yaitu bunga bentuk halus dengan suhu 75oC dan lama penyeduhan 9 menit berdasarkan atribut warna, rasa, dan aroma.Kata kunci: bentuk, suhu, lama penyeduhan, teh bunga telang