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

One indicator of antihypercholesterolemic candidates is their inhibitory activity on 3hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase enzyme. This study aimed to analyze the HMG-CoA reductase inhibitory activities of Cajanus cajan leaves, Zingiber officinale var Amarum and Zingiber officinale var Rubrum. C. cajan leaves and two types of Z. officinale were extracted using the maceration method with three solvents: distilled water, 70% ethanol and 96% ethanol. All nine types of resulted extracts were then analyzed for bioactive compounds and tested for the HMG-CoA reductase inhibitory activity using the HMG-CoA reductase analysis kit (BioVision’s K588-100). It was carried out in vitro using a colorimetric microplate reader with a wavelength of 340 nm at 37°C. The results showed that the extracts contained flavonoids, tannins, saponins and steroids. The nine extracts showed inhibitory activities on the HMG-CoA reductase enzyme. The three extracts showed the highest inhibitory activity; 70% ethanolic Z. officinale var Amarum extract (47.87%), aqueous Z. officinale var Rubrum extract (40.62%) and 70% ethanolic C. cajan leaves extract (39.38%). These results indicate that the three extracts have a medium inhibitory level of HMG-CoA reductase. The study suggested that the three types of extracts could be used as antihypercholesterolemic candidates such as antihypercholesterolemic functional food.

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

Background : Chronic Energy Deficiency (KEK) still occurs in adolescents, including due to incorrect understanding of nutrition and health, body images, or lack of access to healthy food. Various efforts to overcome the problem of SEZ in adolescents include providing food that contains high energy and protein, which can be obtained from camerungu rolls made from purple sweet potato with the addition of red beans which contain high energy and protein.Methods : The manufacture of camerungu rolls and organoleptic tests were carried out at the Laboratory of Food Technology, Department of Nutrition, Mataram Health Polytechnic. Proximate test analysis at the Laboratory of Mataram University used experimental methods with laboratory experiments with a completely randomized design (CRD) consisting of 5 levels each 3 times repetition, namely the addition of red bean flour (5%, 10%, 15%, 20%, 25%. Result : Based on the results of the hedonic test that has been carried out, the best treatment is t5: 25% with the addition of red bean flour, the color of the camerungu roll cake is brownish gray, with a distinctive aroma of red bean flour, red bean taste and sweet, and has a soft texture. The average yield of nutrients is Water: 39.86%, Ash: 1.73%, Protein: 4.49%, Fat: 17.13%, Carbohydrates 36.79%.Conclusion : There is a significant effect of adding red bean flour to the parameters of aroma, taste, and texture of camerungu rolls (p <0.005). Meanwhile, the color parameter has no significant effect on the addition of red bean flour (p> 0.005).Pendahuluan : Kurang Energi Kronis (KEK) masih banyak terjadi pada remaja diantaranya disebabkan oleh pemahaman yang salah terkait gizi dan kesehatan, body images, atau ketiadaan akses terhadap makanan sehat. Berbagai upaya untuk mengatasi masalah KEK pada remaja diantaranya menyediakan makanan yang mengandung energi dan protein tinggi , yaitu dapat diperoleh dari bolu gulung camerungu berbahan dasar ubi jalar ungu dengan penambahan kacang merah yang mengandung tinggi energi dan  protein.Metode : Penelitian ini telah dilakukan pada bulan Oktober 2020. Pembuatan bolu gulung camerungu dan uji organoleptik dilakukan di Laboratorium Ilmu Teknologi Pangan Jurusan Gizi Politeknik Kesehatan Mataram. Analisis proximat di Laboratorium Universitas Mataram menggunakan metode eksperimental dengan percobaan laboratorium dengan Rancangan Acak Lengkap (RAL) terdiri atas 5 aras masing-masing 3 kali pengulangan yaitu penambahan tepung kacang merah (5%,10%, 15%, 20%, 25% dari berat seluruh bahan.Hasil : Berdasarkan hasil uji hedonik yang telah dilakukan didapatkan perlakuan terbaik adalah t5 : 25% penambahan tepung kacang merah dihasilkan warna bolu gulung camerungu abu kecoklatan, dengan aroma khas tepung kacang merah, rasa kacang merah dan manis, serta memiliki tekstur yang lembut. Hasil Uji Daya Terima dari 30 remaja disajikan 60 gram per orang dan terdapat 26 orang (87%) yang dapat menerima dengan baik dan 4 orang (13%) dengan daya terima kurang yang artinya bolu gulung camerungu dapat diterima. Hasil rata-rata kandungan zat gizi Air: 39,86%, Abu: 1,73%, Protein: 4,49%, Lemak: 17,13%, Karbohidrat 36,79%.Kesimpulan : Ada pengaruh penambahan tepung kacang merah yang signifikan terhadap parameter aroma, rasa, dan tekstur bolu gulung camerungu (p<0,005). Sedangkan parameter warna tidak ada pengaruh penambahan tepung kacang merah non signifikan (p>0,005).