Peanut oil has fairly low oxidation stability compared to some other vegetable oils, so it is easily damaged. The Accelerated Shelf-Life Testing (ASLT) method can be used to determine the shelf life of peanut oil due to oxidative damage. The purpose of this study was to determine the shelf life of cold-pressed and hot-pressed peanut oil in polypropylene (PP) bottles based on the peroxide value at room temperature (25 °C). The research method used was a simple linear regression method followed by an approach through the Arrhenius equation to determine the shelf life. The storage temperature variations used were 30 °C, 40 °C, and 50 °C with a frequency of testing 5 times for 14 days of incubation. The results showed that the shelf life of peanut oil was 23 days for cold pressing and 18 days for hot pressing.

Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.

No abstract

Adlay starch has great potential as a cereal starch, but it has several weaknesses, namely a low swelling volume, low solubility, and low stability. The purpose of this study was to improve the characteristics of adlay starch, such as porosity, functional properties, and pasting properties, through starch modification using freeze moisture treatment (FMT) and ozonation. This study consisted of several treatments, namely FMT, ozonation, and a combination of FMT + ozonation. The results show that the FMT and ozonation generally increased water absorption capacity, swelling volume, solubility, and number of pores of the starch granule. The pasting properties showed an increase in the viscosity of the hot paste and caused a decrease in the gelatinization temperature, breakdown, and setback viscosity. FMT 70% + ozonation produced modified adlay starch with a porous granular surface, swelling volume value of 21.10 mL/g, water absorption capacity of 1.54 g/g, a solubility of 9.20%, and an increase in the amorphous structure but did not cause the emergence of new functional groups. The combination of FMT + ozonation was effective in improving the functional, pasting, and physicochemical properties of adlay starch.

ABSTRAK  Kurangnya konsumsi buah dan sayur merupakan resiko ke-10 tertinggi dari angka kematian di dunia. Konsumsi buah dan sayur dapat mengurangi risiko terkena penyakit tidak menular. Upaya dalam meningkatkan kesadaran konsumsi buah dan sayuran dapat dilakukan dengan peningkatan pengetahuan dan modifikasi mengkonsumsi sayur dan buah dengan cara diolah menjadi juice. Oleh sebab itu tujuan umum dari kegiatan pengabdian kepada masyarakat ini adalah memberikan Pendidikan Kesehatan tentang manfaat juice buah dan sayur dalam pencegahan penyakit tidak menular dan kronis. Metode pelaksanaan kegiatan ini adalah Pendidikan dalam bentuk penyuluhan kesehatan mengenai penyakit tidak menular, kandungan gizi buah dan sayur, manfaat mengkonsumsi buah dan sayur, serta memberikan tester juice. Jumlah peserta yang hadir sebanyak 10 orang masyarakat umum, dan 7 orang mahasiswa. Hampir seluruh peserta mengatakan tidak pernah membuat juice sayur. Hasil evaluasi kegiatan terdapat peningkatan pengetahuan terkait manfaat jus sayur. Peserta yang hadir memilih juice yang berwarna orange selain hijau pada awalnya, namun setelah mencoba peserta menyebutkan bahwa ternyata rasa juice berwarna hijaupun sangat enak. Diharapkan informasi yang telah disampaikan dalam bentuk pendidikan kesehatan ini dapat meningkatkan kesadaran masyarakat dalam konsumsi buah dan sayur. Kata kunci: Jus Buah Dan Sayur, Pencegahan, Penyakit tidak menular, Penyakit Kronis  ABSTRACT Lack of consumption of fruits and vegetables is the cause of the 10th highest risk of death globally. Consumption of fruits and vegetables can reduce the risk of non-communicable diseases. Community can increase awareness of fruit and vegetable consumption by increasing knowledge and modifying the consumption of vegetables and fruit by processing them into juice. Therefore, the general goal of this community service activity is community empowerment in preventing non-communicable and chronic diseases through the production and consumption of healthy veggie juice. The topic of education program includes the importance of preventing non-communicable diseases, the nutritional components of fruits and vegetables, and the benefits of consuming fruits and vegetables. Following the education programs we provided some veggie juice testers. The number of participants who attended was ten people living in the community and seven students. Almost all participants said they never made vegetable juice. The results of the activity showed an increase in knowledge regarding the benefits of vegetable juices. Participants chose the yellow or orange color juices  other than green at first, but after trying it, they said that it taste was very good and tasty. It is hoped that the information that has been conveyed in the form of health education can increase public awareness in the consumption of fruits and vegetables. Keywords: Healthy Veggie Juice, Prevention, Non-communicable Diseases