The electron transport chain (ETC) is a challenging topic due to the complexity of the reaction that occurs at the molecular level because the students cannot directly interact with the reaction at this level. The use of animated video and flipped learning in improving student understanding of this topic was evaluated. The students were randomly and equally divided into three groups. The first group was taught with a PowerPoint presentation, the second group was taught with an animated video, and the third group was taught through a combination of flipped learning and an animated video. The students were given a multiple-choice pre-test, three types of post-tests that assessed their memory, comprehension, and application (Bloom’s taxonomy cognitive levels 1–3), and a questionnaire. The results showed that both the animated video and flipped learning significantly increased their understanding, particularly for their comprehension and application. The students instructed through the combination of the animated video and flipped learning achieved the highest grade for all types of post-tests. However, from the students’ point of view, students from group 2 were the happiest and highly preferred the animated video instruction compared to the other groups.

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Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay.

Jumlah konsumen yang memesan makanan secara online kian meningkat, terutama pada saat pandemi COVID-19 berlangsung. Akan tetapi, dengan cara ini konsumen tidak dapat mengetahui penerapan higiene-sanitasi serta protokol kesehatan pada merchant (industri jasaboga) karena informasi tersebut tidak tersedia pada aplikasi. Tujuan dari penelitian ini adalah untuk mengetahui penerapan higiene-sanitasi, khususnya panduan produksi dan distribusi pada merchant best seller GoFood yang termasuk dalam kategori jasaboga A (A1, A2, dan A3) di Yogyakarta. Data diperoleh melalui observasi dan wawancara dengan menggunakan kuesioner pada 60 merchant di Yogyakarta. Industri jasaboga kategori A3 memiliki nilai penerapan higiene-sanitasi sebesar 70.07 dari 88 dengan kriteria sangat baik. Industri jasaboga kategori A1 dan A2 memiliki nilai penerapan higiene-sanitasi sebesar 39.67 dan 47.11 yang dikategorikan sebagai cukup baik. Enam dari delapan faktor yang diteliti, mempengaruhi perbedaan nilai penerapan higiene-sanitasi, diantaranya pengetahuan pemilik akan istilah higiene-sanitasi, pengetahuan pemilik akan peraturan higiene-sanitasi, pengalaman pemilik mengikuti sosialisasi higiene-sanitasi, jumlah karyawan merchant, sistem shift merchant, dan kepemilikan izin usaha merchant. Dari hasil tersebut, untuk meningkatkan penerapan higiene-sanitasi diperlukan sosialiasi mengenai cara produksi pangan yang baik dan peraturan yang berkaitan dengan penerapan higiene-sanitasi.

Indonesia is well-known for its diversity of culture, ethnicity, agricultural products and cuisine, including staple food, side dishes, snacks and beverages. This study aims to determine the profile of Indonesian traditional side dishes through the pattern of use between culinary areas, the variety of spices, cooking ingredients and cooking methods. In addition, the pattern of spices in Indonesian beverages, their categories, and the relationship among the uses of the spices are part of interest. The research was conducted by extracting secondary data from the Indonesian Culinary Database in the form of a matrix diagram. The obtained data were tested with Principal Component Analysis (PCA) method with the help of XLSTAT software in order to reduce the magnitude of the observed data dimensions without losing significant information illustrating the actual data. This research concluded that every culinary area had a significant correlation with the specific spice and ingredients and a positive correlation between one spice and another. This information can be a solid basis for product development and an essential strategy for introducing new products to be more readily accepted.