No abstract

In the new normal era, many company leaders have restarted their business places for economic turnaround. The workplace has a major contribution to the spread of COVID-19 so efforts need to be made to break the chain of transmission. The workplace is a gathering place for a number of working populations and mobility is so high, work activities also lead to worker interaction. This community service aims to giving knowledge how to prevent COVID-19 transmission in offi ce or industry and giving knowledge how to make beverage rich in antioxidant and vitamin C to boost immune system. This community service consists of several steps including the preparation step which includes determining the time for the implementation of counseling, making material modules, making fl yers and distributing fl yers. The next step is the implementation step which includes the delivery of material, questions and answers regarding extension materials and demonstrations of making Lemongrass Coolant. The implementation step was done by zoom online media the fi nal step of this activity is evaluation by fi lling the questions using Google Form. The participants were 41 people who work as lecturer, human resources department, undergraduate students, government employees, etc. Prevention of COVID-19 transmission is carried out by complying with the guidelines for the Decree of the Minister of Health of the Republic of Indonesia Number HK. 01.07/MENKES/328/2020. Making Lemongrass Coolant as a healthy drink rich in antioxidants as an immune booster does not require expensive ingredients and is also easy to manufacture. The participants joined in this community service with enthusiasm as evidenced by the many questions asked to the speakers.

Tujuan penelitian ini adalah untuk mengetahui daya terima roti tawar yang dibuat dengan perbandingan tepung terigu, tepung mocaf dan tepung ubi jalar putih yang berbeda. Perlakuan tepung terigu:tepung mocaf : tepung ubi jalar putih pada penelitian ini yaitu (200:0:0) g, (160:40:0) g dan (160:0:40) g. Analisis yang dilakukan pada penelitian ini yaitu uji organoleptik menggunakan uji hedonik. Penelitian ini menggunakan Rancangan acak lengkap. Data yang diperoleh dianalisis dengan menggunakan ANOVA dengan uji lanjut DMRT pada taraf signifikansi 95%. Substitusi tepung terigu menggunakan tepung mocaf dan tepung ubi jalar putih berpengaruh terhadap daya terima dengan parameter warna, aroma, rasa, dan tekstur roti tawar. Tepung mocaf berpotensi sebagai pengganti tepung terigu dalam pembuatan roti tawar dibandingkan tepung ubi jalar. Parameter rasa dan tekstur roti tawar tepung mocaf pada uji organoleptik mendapatkan penilaian suka dari panelis. Sedangkan parameter rasa dan tekstur roti tawar tepung ubi jalar pada uji organoleptik mendapatkan penilaian agak suka dari panelis.

Objectives : The purpose of this study was to evaluate biscuit formulations from arrowroot flour and kepok banana for making high dietary biscuits according to BPOM regulation about high dietary fiber claim, also to study about starch digestibility and total sugar content of the biscuits. Methods : Variables of this study  was F1 (the ratio of arrowroot flour : kepok banana = 50:125 g), F2 (the ratio of arrowroot flour : kepok banana = 75:100 g) and F3 (the ratio of arrowroot flour : kepok banana = 100:75 g). Results : The results of this study were the F3 biscuits have the highest dietary fiber (15 %). All biscuits fulfill the high dietary fiber claim according to BPOM regulations. Invitro starch digestibilitiy of F1, F2 and F3 biscuits were  35,07 %, 33,15 % and 34,80 %, respectively. Total sugar content of F1, F2 and F3 biscuits were 34,27 %, 32,45 % and 26,85 %, respectively. F3 biscuits have the lowest total sugar content.

Roselle is a good source of phenolic and anthocyanin compound.