Covid-19 is a disease that is transmitted through a virus that attacks the human respiratory system and appeared in early 2020. During the Covid-19 pandemic, people, especially teenagers, were required to increase their immune systems. This study aimed to determine the effect of frying time on the quality of strawberry chips as a healthy snack during the COVID-19 pandemic. The design used was a basic Completely Randomized Design (CRD), by analyzing the results of the organoleptic test using the Kruskal-Wallis test followed by the Mann-Whitney test. The content analysis was selected from the highest treatment value, namely P3 with 4,62 percent water content, 1,73 percent ash, 1,52 percent protein, 17,88 percent fat, 14,44 percent carbohydrates, 8,34 percent fiber, and vitamins C 62,8 mg/100g. The calorie contribution of selected strawberry chips per 40 grams was 223 kcal. In conclusion, the frying time has an effect on the quality of the strawberry chips which has a big effect on the organoleptic characteristics and vitamin C.

Strawberries are a nutrient-dense fresh fruit, but their use is restricted and they are quickly damaged due to their high water content. Therefore, innovation in strawberry processing is required so that the range of strawberry-processed goods is wider and has a longer shelf life, such as instant pudding. This study examined the effects of substituting strawberry powder to produce instant pudding with the highest nutritional and organoleptic qualities. The experimental design of the study includes four treatments, F1 (2%), F2 (4%), F3 (6%), F4 (8%), and F0, each of which contains a different dose of strawberry powder (control). The research was conducted at the Saraswati Indo Genetech laboratory in Bogor and the culinary and dietetics laboratory at Binawan University. Using Microsoft Excel 2019 and SPSS, the normality test (Kolmogorov Smirnov) and the Kruskal-Wallis test were applied to the organoleptic test results data. The results of the Kruskal Wallis test indicated a significant effect; the Mann-Whitney test was then conducted. The results revealed that instant pudding significantly altered color, flavor, texture, and odor. The most popular product is the F4 formulation, which contains 8% strawberry powder. The instant pudding has a water content of 75,62%, an ash content of 0,72%, protein content of 2,84%, a fat content of 1,25%, and carbohydrate content of 19,56%, according to an approximate analysis. It was impossible to determine the vitamin C content of the instant pudding because it was not recognizable.

Stunting, undernutrition, and malnutrition are unresolved nutritional problems for children under five in Indonesia. In the Sukmajaya sub-district, the proportion of underweight children under five is 3.43%, stunting toddlers is 2.73%, and wasting toddlers is 1.58% in 2020. Based on observations, the cause of this problem is the lack of knowledge of mothers about the importance of monitoring the nutritional status of toddlers. at posyandu. In addition, posyandu cadres have not yet carried out anthropometric measurements according to WHO standards. This socialization activity was carried out to increase the knowledge of mothers of children under five on the importance of monitoring weighing toddlers and increase the knowledge of cadres on how to measure anthropometry of toddlers properly and correctly. The results of the activities achieved from this activity are that there is a significant increase in knowledge for mothers of children under five in the Sukmajaya District.