Indonesia still faces a challenge in achieving an appropriate complementary feeding (CF) practice for the child aged 6 to 24 months. However, this condition became more critical due to the COVID-19 (coronavirus disease-2019) outbreak. The social limitation policy, market disruption, and changes in income may change the state of family food security and altering child CF practices. Besides, infant age, mother education and occupation, information availability, and CF knowledge may also affect the practice. Therefore, we aimed to explore the CF practice and its related factors during the COVID-19 outbreak through an online cross-sectional study of the mothers of children aged 6 to 24 months in Daerah Istimewa Yogyakarta. The results showed that a child’s age ( P = .019), household food security ( P = .006), and mother’s CF knowledge ( P = .002) had an association with CF practices. We concluded that a child’s age, household food security, and mother’s CF knowledge are the determinant factors for appropriate CF practices during the outbreak.

Background: Various water-borne diseases have been seen in developed and developing countries, like  Coliform bacteria in food and drink due to their poor making.Objective: This study aims to estimate the hygiene factors and examine the content of Coliform bacteria and in Thai Tea drinks in Yogyakarta Municipality.Methods: A cross-sectional method was used in all Thai Tea product sellers in Yogyakarta Municipality from September to November 2020. A total of 30 sellers were included, and 30 different types of Thai Tea products were tested using the Most Probably Number (MPN) method at the Health and Calibration Laboratory Center, Yogyakarta, Indonesia. Descriptive statistics, Chi-square, and Fisher exact test were used for data analysis.Results: Laboratory tests showed half of Thai Tea products contaminated with Coliform bacteria more than MPN/100ML. Of all Thai Tea sellers, about 83.3% of them were never hygiene food sanitation training. Findings also show that the seller’s hygiene sanitation was significantly associated with the existence of Coliform bacteria in Thai Tea (Crude OR=0.44, 95% CI=0.20-0.98). The sellers with poor sanitation facilities were four times more likely to have Coliform bacteria in their Thai Tea products (Crude OR=4.0, 95% CI=1.41-11.35). Meanwhile, hygiene food sanitation training and location of selling did not have a significant relationship with the presence of Coliform in Thai Tea.Conclusion: In sum, the existence of Coliform in Thai Tea drinks in the city of Yogyakarta is influenced by the hygiene sanitation and sanitation facility. Training on personal hygiene for each seller is necessary to obtain Thai Tea products that contain Coliform bacteria according to standards. This is very useful to do to reduce food-borne disease. This study was funded by Ahmad Dahlan University, Yogyakarta, Indonesia.

Vitamin K is a vitamin fat-soluble with the main function as an anticoagulant. The active form of vitamin K can be divided into two categories, namely vitamin K1 (phylloquinone) can be found in photosynthetic plants and vitamin K2 (menaquinone) comes from bacteria, source in foods we can found this in fermented foods like natto or soybean product which fermented by Bacillus natto. This literature review was conducted through searching in database like PubMed, and Elsevier using keywords like vitamin K, Immune system, and inflammation. The role of vitamin K in physiological functions is well known worldwide, such as blood coagulation, bone metabolism, and regulation of several types of enzymes. Apart from this role, vitamin K also acts as a cofactor in several plasma proteins, so this vitamin can influence immune responses. Recent studies have found vitamin K links to inflammatory diseases. Vitamin K also induced autophagy pathway. However, information regarding the role of vitamin K in the immune system is limited.

Soybean tempeh and <em>gembus </em>tempeh are traditional foods that have long been known in Indonesia, which in a modern way are classified as functional food. Various studies related to the antioxidant activity of soybean and <em>gembus </em>tempeh has been reported. This study aimed to compare the antioxidant capacity of soybean tempeh and <em>gembus </em>tempeh that are circulating in the community. The results of the research are expected to be an evaluation of soybean tempeh and <em>gembus </em>tempeh quality available in the market. The results of this research are expected to be an evaluation of soybean tempeh and <em>gembus </em>tempeh quality available in the market. The research design was a cross-sectional experimental study to measure antioxidants activity of 31 soybeans tempeh and 29 <em>gembus </em>tempeh. Sample of this study was selected through simple random sampling technique. The measurement of antioxidant activity carried out was the 2.2-diphenyl 1-picrylhydrazyl (DPPH) method; ethanol extraction of 95%. Results revealed that the antioxidant activity of <em>gembus </em>tempeh was significantly higher than soybean tempeh; (32.521; 19.831) vs., (17.016; 13.195), respectively.