The purpose of this study was to analyze the acceptance levels of lunch menu among students at SD Islam Tompokersan Lumajang include acceptance to the color, aroma, taste the food, the level of boredom and consumption levels lunch menu. Research design is used a descriptive quantitative research with cross sectional method. The data was collected by using analytical observation, interviews and questionnaires. Results showed that almost 53% of students stated that they liked the color of the lunch menu, whereas as many as 67% of students agreed with the aroma generated from the delicious lunch menu and could stimulate appetite. As many as 65% of students agreed that the food menu served had a good taste, meanwhile flatness level Grade VI students are higher than grade IV and V students, and 62% of students often do not spend food due to flatness with a less varied menu.

The purpose of this study was to analyze the acceptance levels of lunch menu among students at SD Islam Tompokersan Lumajang include acceptance to the color, aroma, taste the food, the level of boredom and consumption levels lunch menu. Research design is used a descriptive quantitative research with cross sectional method. The data was collected by using analytical observation, interviews and questionnaires. Results showed that almost 53% of students stated that they liked the color of the lunch menu, whereas as many as 67% of students agreed with the aroma generated from the delicious lunch menu and could stimulate appetite. As many as 65% of students agreed that the food menu served had a good taste, meanwhile flatness level Grade VI students are higher than grade IV and V students, and 62% of students often do not spend food due to flatness with a less varied menu.

Kecombrang drink is created using coriander powder, lemon juice, sugar, salt, and water to improve the taste of the kecombrang drink, which has a unique smell of kecombrang flowers. The purpose of this study was to look at the chemical and physical features of kecombrang drinks with different boiling times of 15 minutes, 20 minutes, and 25 minutes. This research method is an experimental study using RAL, three treatments, and two repetitions. One-way ANOVA was used to examine the data, using the Duncan Multiple Range Test (DMRT) as a follow-up test. The highest score of physical properties in kecombrang drink with color is brightness (L) 15 minutes, redness (a+) 25 minutes, and yellowness (b+) 15 minutes. The kecombrang drink’s chemical qualities (antioxidant activity, flavonoid content, tannin content, saponin content) and physical properties are affected by the variation in boiling time (color). The impact is that the longer the kecombrang flower is boiled, the more the chemicals in the kecombrang flower are dissolved into the solvent.

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