<p>Corona virus or severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a virus that attacks the respiratory system. The disease due to this infection is called COVID-19. Corona virus can cause respiratory system disorders, acute pneumonia, and death. Prevention of coronavirus can be started from ourself. One of the things that can we do is to know the current information about the Covid-19 pandemic on the WHO website and through public health authorities. WHO advises all of us to avoid novel Covid-19 virus infection by maintaining our health and protecting others.One of them is by doing hand washing using a handsanitizer. These handsanitizers are a new habit and need to be done consistently. In order to prevent the maximum transmission, we must use a handsanitizer appropriately. It is intended that the worship process at the mosque can continue and also to prevent the transmission of Covid-19. This method of community service is the manufacture and distribution of handsanitizer and education of the use of a good and correct handsanitizer to the residents around the mosque. The Community Service Activities Program carried out can provide benefits to the community in the knowledge of using Handsanitizer correctly in preventing the transmission of novelcorona virus (Covid-19).</p><p> </p><p><strong>Keyword</strong> : Covid-19, Handsanitizer, prevention</p>

Jamu Pegel Linu is one of the most popular herbs in Indonesia and oftenly the producers added medicinal chemicals (BKO) so that the resulting therapeutic effect is more effective. One of the BKO added is mefenamic acid. The added content of mefenamic acid can cause harmful side effects such as seizures and can even cause coma. This study aimed to detect the BKO content of mefenamic acid in Jamu Pegel Linu distributed in Pekalongan region. This research was a descriptive study with purposive sampling. The sample used was all Jamu pegel linu that were distributing in Pekalongan region that were included the inclusion and exclusion criteria. The analytical method used is Thin Layer Chromatography (TLC) with a mobile phase in the form of ethyl acetate: methanol: ammonia (80:10:10). Spotting detection was carried out under UV light at λ 254 nm. The results of the spots obtained were compared with a comparison standard. To ensure the results obtained are confirmed using the color reaction method. The results of testing of 27 samples by TLC method obtained there are 3 (three) samples of herbal medicine giving positive results indicated by the similarity of rf values with comparative standards. The results obtained were tested qualitatively with color reagents to strengthen the results.

Minyak goreng termasuk dalam 9 bahan pokok makanan yang dibutuhkan oleh masyarakat sehingga tingkat kebutuhan minyak goreng sangat tinggi. Minyak goreng dapat mengalami kerusakan akibat reaksi oksidasi dari suatu pemanasan. Salah satu pemicu terjadinya reaksi oksidasi adalah pemanasan. Minyak yang dipanaskan akan turun kualitasnya atau bahkan menjadi rusak. Masyarakat banyak menggunakan minyak goreng dengan lama pemanasan yang tidak lama dan digunakan secara berulang. Hal ini akan mempengaruhi kualitas dari minyak goreng tersebut. Minyak goreng dengan kualitas jelek, apabila dikonsumsi dapat menimbulkan penyakit hipertensi, jantung, dan stroke. Penentuan kualitas minyak dapat dilakukan dengan mengukur bilangan penyabunan yang terdapat pada sampel minyak goreng. Tujuan penelitian ini yaitu mengetahui hubungan lama pemanasan terhadap kualitas minyak goreng yang ditinjau dari bilangan penyabunan. Sampel yang digunakan adalah minyak goreng curah yang banyak dikonsumsi oleh konsumen dan dari produsen yang berbeda di Kota Pekalongan. Pengambilan sampel menggunakan metode purposive sampling. Pengujian ini mengacu pada syarat mutu minyak goreng berdasarkan SNI 7431 : 2015. Angka penyabunan pada minyak goreng sesuai SNI 7431 : 2015 adalah 180-265 mg kOH/g. Penetapan angka bilangan penyabunan digunakan metode titrasi asidi alkalimetri. Hasil pengujian bilangan penyabunan pada kelima sampel yaitu 183.2-240.22 mg NaOH /gram. Hasil tersebut tidak melebihi batas standar yang ditetapkan oleh SNI 7431 : 2015 yaitu 180-265 mg. Namun jika dilihat dari parameter lama pemanasan seluruh sampel mengalami kenaikan bilangan penyabunan pada tiap kenaikan lama pemanasan. Dengan demikian dapat disimpulkan bahwa semakin lama minyak goreng dipanaskan, maka akan semakin besar pula tingkat kerusakan dan penurunan kualitas dari minyak goreng tersebut.

<p>Indonesian society consume cooking oil in high quantities. This is caused, the cooking oil used in cooking maturation process to improve the taste. The value of free fatty acids is one of parameters to determine quality of cooking oil. Values higher fatty acid in the human body can increase the levels of bad fats or called LDL ((<em>Low Density Lipoprotein</em>), which triggers the emergence of heart disease. This study aims to determine  the purity and quality of cooking oil in Pekalongan City.hypertension and cancer.</p><p>Tests of saturated fatty acid numbers are carried out, referring to the Indonesian National Standard (SNI) 01-3741-2013. Terms of good quality oil in alkalimetry method  not more than 0.6 mgKOH / g.  The sample in this study was a sample of bulk and packaged cooking oil in the Pekalongan region.</p>Samples obtained were 19 packaged cooking oils and 6 bulk cooking oils. The test results indicate that the fatty acids of the 25 samples tested were in the range of 0.040 to 0.5 mgKOH / g sample. Overall samples meet the required standard of SNI 01-3741-2013 that is not more than 0.6 mgKOH / g sample. so it can be concluded that the quality of cooking oil sold in the Pekalongan region is good.

<span>Formaldehyde and Boris acid are dangerous preservatives which are added to many types of food by irresponsible traders Formaldehyde is used because the price is relatively cheap and it can make food last a long time, while borax can also increase suppleness and give a savory taste. The use of formaldehyde and borax additives violates RI Regulation No. 033 of 2012 concerning prohibited food additives. The danger of continual exposure to formaldehyde and borax can cause respiratory irritation, nausea, vomiting, diarrhea, cell changes / cell death that can lead to cancer and death. The purpose of this study was to determine the presence of formalin in several types of food circulating in the city / district of Pekalongan from 2018 to 2019. The samples used were wet noodles, meatballs, salted fish, tofu, and brains. Formalin testing was carried out qualitatively using Schiff reagents by observing the color changes that occur. And qualitative testing of borax by flame test and turmeric test. The results showed that in 2018 and 2019 the level of use of formalin was high with a percentage above 40% and the use of boric acid around 12.5-13.33% so it could be said to be unfit for consumption and not good for health.</span>