ABSTRAKKondisi pandemi saat ini memaksa masyarakat untuk mengurangi sebagian aktifitas di luar rumah. Namun demikian bagi warga desa, dengan keterbatasan ekonomi yang ada, maka pengurangan kegiatan di luar akan sangat berpengaruh terhadap pendapatan mereka. Dengan adanya kondisi new normal, maka masyarakat sudah dapat beraktifitas kembali. Namun demikian terbatasnya informasi khususnya dalam menjaga dan meningkatkan imunitas tubuh, maka diperlukan sosialisasi pada masyarakat desa akan pentingnya imunitas tubuh di masa pandemi ini. Kedunggupit sebagai salah satu desa di Kecamatan Sidoharjo yang memiliki 9 dusun di Kabupaten Wonogiri Jawa Tengah juga terdampak oleh kondisi pandemi ini. Masyarakat desa khususnya pemuda yang sebagian besar bekerja di bidang pertanian, mau tidak mau harus tetap beraktifitas untuk dapat memperoleh penghasilan. Kegiatan pengabdian ini bertujuan memberikan wawasan pada generasi muda yang tergabung dalam Karang Taruna Kedunggupit Sidoharjo tentang bagaimana meningkatkan dan mempertahankan imunitas tubuh di masa pandemi ini.. Peningkatan imunitas ini meliputi pola hidup dan pola makan yang harus dilakukan. Generasi muda Kedunggupit khususnya Karang Taruna yang berjumlah 50 orang menjadi sasaran kegiatan ini. Kegiatan dilakukan dalam bentuk diskusi secara online maupun offline melalui group whatsapp dan pertemuan terbatas dengan pengurus Karang Taruna. Dari kegiatan ini generasi muda telah memperoleh pemahaman yang baik tentang apa yang harus dilakukan di masa pandemi ini, tidak hanya sebatas mematuhi protokol kesehatan, tetapi juga dalam mengatur pola hidup dan pola makan.     Kata kunci: pandemi; pola hidup; pola makan; karang taruna. ABSTRACTThe current pandemic condition forces people to reduce some of their activities outside their house. However, for villagers, with existing economic limitations, the reduction in outside activities will greatly affect their income. With the new normal condition, people can return to their activities. Kedunggupit as one of the villages in Sidoharjo District which has 9 villages in Wonogiri Regency, Central Java was also affected by this pandemic condition. Village communities, especially youths, who mostly work in agriculture, inevitably have to continue activities to earn income. This service activity aims to provide insight to the younger generation who are members of the Kedunggupit Sidoharjo Youth Organization on how to increase and maintain body immunity during this pandemic. This increase in immunity includes a lifestyle and a diet that must be done. Nearly 50 Kedunggupit young people especially youth organization were the target of this activity. Activities are carried out in the form of online and offline discussions through the WhatsApp group and limited meetings with the Karang Taruna management. From this activity, the young generation has gained a good understanding of what to do in this pandemic, not only in adhering to health protocols, but also in regulating their lifestyle and diet. Keywords: pandemic; lifestyle; diet; youth organization.

Biji Ketapang mengandung asam lemak tak jenuh dan protein yang tinggi. Biji ketapang berpotensi untuk dikembangkan menjadi yoghurt atau probiotik. Penelitian ini bertujuan untuk menentukan pengaruh dan karakteristik kimia dan mikrobiologi dari penggunaan jenis starter dan lama fermentasi pada yoghurt susu biji ketapang. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan pola 2 faktor. Faktor pertama variasi jenis starter yaitu S. thermophilus (St), L. bulgaricus (Lb) dan S. thermophilus-L. bulgaricus (St-Lb). Faktor kedua lama fermentasi yaitu 4, 6 dan 8 jam. Analisis data menggunakan Duncan Multiple Range Test didapatkan bahwa terdapat pengaruh nyata terhadap kadar protein, gula, lemak dan total asam namun tidak berpengaruh nyata terhadap total Bakteri Asam Laktat (BAL). Kadar protein tertinggi didapat dari perlakuan Lb dengan lama fermentasi 8 jam yaitu 13,56%, kadar gula total 23,27% pada perlakuan jenis starter St-Lb dengan lama fermentasi 8 jam, total asam 0,59% pada perlakuan St-Lb dengan lama fermentasi 8 jam, kadar lemak paling tinggi didapatkan dari perlakuan jenis starter St dengan lama fermentasi 4 jam yaitu 0,245%. Untuk menghasilkan yoghurt biji ketapang dengan kadar protein yang tinggi, maka susu biji ketapang sebaiknya difermentasi selama 8 jam menggunakan starter Lactobacillus bulgaricus. Adapun rata-rata nilai log dari total bakteri asam laktat cenderung stabil yaitu 7,35-7,75 CFU/ml.

Anthocyanin is a group of bioactive compound found to be abundant in black glutinous rice. It has been widely studied for their health beneficial effect. Hydrolysis of anthocyanin glycoside into anthocyanidin and sugar by β,D-glucosidase is presumed to be the first step in anthocyanin metabolism. Enzymatic degradation of anthocyanin was reported to produce not only more stable compounds, but also healthier compounds with better bioavailability. Some species of Lactic Acid Bacteria showed β,D-glucosidase activity. The research aims to study the functional property's change's of anthocyanin extracted from black glutinous rice as an antioxidant compound after being fermented using Lactobacillus plantarum Mut 7. The results showed that fermentation process did not give a significant effect to the antioxidant activity of black glutinous rice anthocyanin. The antioxidant activity as determined by Radical Scavenging Activity and Ferrous Reducing Activity Power value were 59.2% (6 hours of incubation, 30 mM anthocyanin) and 96.7% (5 hours of incubation, 10 mM anthocyanin). The lactic acid bacterial count increased up to 2 log cycle after being fermented for 5 hours.

Anthocyanin was developed into natural food colorant in microemulsion systems to improve their stability and readiness for food preparation. Anthocyanin has an antioxidant activity. The degradation of anthocyanin into small compound could increase the biological activity. Anthocyanin was extracted from black glutinous rice and prepared using food grade surfactant such as Tween 80, Tween 20, and Span 80. Microemulsion was then added into modified deMann Rogosa Sharp (MRS) medium as much as 5, 10, 15, 20 and 25 ppm. Lactic acid bacteria genus Pediococcus pentosaceus N11.16 were grown for 18–24 hours and were used as enzyme producers. This experiment was aimed to determine the stability of anthocyanin in microemulsion systems to enzymatic degradation. The modified MRS medium was added with microemulsion and incubated for 24 h. Phenolic content remained stable during the fermentation process in all treatments, while the highest antioxidant activity was found in the sample with 20 ppm of anthocyanin. Total acid-producing bacteria were also monitored during the incubation and the result showed that there was a decline in their growth. There was a significant change in the antioxidant activity during incubation.

Anthocyanin was a bioactive compound which has an anti-infl ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis. Initial step for anthocyanin metabolism was hydrolyzed to anthocyanidin (aglikon) by β-D-glucosidase. Pediococcus pentosaceus N11.16 is known to be one of bacteria which has a capability to hydrolyze black glutinous rice anthocyanin extract. The aims of this research were to study the fermentative characteristics of MRS containing black glutinous rice anthocyanin medium (MRSm+Anthocyanin) using lactic acid bacteria P. pentosaceus N11.16. The results showed that P. pentosaceus N11.16 could grew well in this medium. Total acid producing bacteria increased untill 2 log cycle with antioxidant activity (%RSA) 75% and the Fe 3+ ion reducing capacity 36.75%. Phenolic compound in the MRSm+ anthocyanin was 584.05 mg asam galat/100 mL after being fermented for 16 hours. Phenolic compound in MRSm+anthocyanin medium were higher than MRSm or control medium (MRS). Beta glucosidase activities of the bacterial cell tend to be higher in theMRS anthocyanin medium than MRS without sugar and control medium.Keywords: Anthocyanin, black glutinous rice, lactic acid bacteria, antioxidant ABSTRAKLangkah awal dalam metabolisme antosianin, komponen bioaktif utama yang terdapat dalam beras ketan hitam, adalah hidrolisis menjadi antosianidin (aglikon) dengan memanfaatkan enzim β,D-glukosidase. Pediococcus pentosaceus N11.16 merupakan salah satu bakteri yang telah diisolasi dan teruji kemampuannya untuk menghidrolisis antosianinberas ketan hitam. Penelitian ini bertujuan untuk mempelajari karakteristik fermentatif medium fermentasi yang mengandung antosianin beras ketan hitam menggunakan bakteri asam laktat P. pentosaceus N11.16. Penelitian dilakukan dengan cara menguji kemampuan tumbuh isolat dalam medium MRS yang dimodifi kasi (MRSm) dengan penambahan antosianin beras ketan hitam. Hasil menunjukkan bahwa bakteri P. pentosaceus N11.16 mampu tumbuhdengan baik dalam medium MRS yang mengandung antosianin beras ketan hitam. Kenaikan mencapai 2 log cycle dengan aktivitas antioksidan (%RSA) mencapai 75% dan kemampuan menangkap logam mencapai 36,75%. Total fenol medium MRSm+antosianin mencapai 584,05 mg asam galat/100 mL medium setelah 16 jam fermentasi. Totalfenol medium MRSm+antosianin cenderung lebih tinggi daripada MRSm atau kontrol (MRS). Aktivitas enzim β glukosidase sel bakteri cenderung lebih tinggi pada medium MRSm+antosianin daripada MRSm atau kontrol (MRS).Kata kunci: Antosianin, beras ketan hitam, bakteri asam laktat, antioksidan