AIM: This study aimed to evaluate the quality of biscuits formulated using chayote and mung bean flours to be used as health food products. METHODS: The thermogravimetric method was used to analyses proximate evaluation for moisture content, the dry ashing method was used to analyses ash content, and the Soxhlet method was used to analyses fat content. Crude protein was measured using the spectrophotometric method, while mineral content was measured using the atomic absorption spectrophotometric method. RESULTS: Proximate analysis obtained the highest water content value in F3 (5.298%) and the lowest in F5 (2.118%). The highest value of ash content was in F1 (2.87%) and the lowest was in F5 (1.42%). The highest value of carbohydrate content was in F5 (59.88%) and the lowest was in F2 (53.68). The highest value of fat content was in F1 (32.64%), and the lowest was in F5 (24.33%). The highest amount of protein content was in F5 (12.25%) and the lowest was in F1 (5.65%). Mineral analysis obtained the highest value of potassium content in F5 (429.12%) and the lowest in F1 (142.22%). The highest value of calcium levels was in F5 (69%) and the lowest was in F2 (26.8%). The highest amount of sodium levels was in F5 (417.39%). The highest iron content value was in F5 (14.06). CONCLUSIONS: The quality of the biscuit products made from chayote flour, green bean flour, and both formulations are in the good category with indicators that are acceptable for human consumption because they have high macronutrients and minerals.

Coconut pulp is a by-product of coconut milk which contains high protein and good nutrition. This study aimed to determine the iron (Fe) and zinc (Zn) levels in coconut pulp flour using atomic absorption spectrophotometry and determine the characteristics of coconut pulp flour using organoleptic tests. The results showed that iron (Fe) level was 44.075 mg/kg and zinc (Zn) was 24.2 mg /kg. The organoleptic characteristics of the pulp were white and brownish for the dry powder, coconut-scented, a powder-shaped texture, and normal taste. The highest percentage level of hedonic scale for each criterion was 64% preferred for color, 52% preferred for aroma, 48% preferred for texture, and 52% preferred for taste. Based on these results, coconut pulp can be an alternative local food to meet iron and zinc needs for humans. The processing of coconut pulp as food can be used as a substitute flour in making bread, cakes, cookies, and other food preparations.

It is no doubt that information technology has played significant importance in higher education in particular in the era of the 4.0 industrial revolution. The progress in technology is expected to support and facilitate the teaching and learning process. One information technology product that can be used is a learning management system (LMS) such as Schoology. Schoology offers all the tools in classroom management which are needed to create interesting content, support learning activities, and assess student understanding. However, the platform itself being used in a chemistry classroom is still rarely found. For this reason, the purpose of this study is to investigate chemistry classroom management using LMS Schoology. A quantitative-descriptive analysis was used to analyze data. Registered inorganic chemistry undergraduate students (n = 52) of semester IV participated in this study. The data was collected using a 28-items questionnaire which accumulated the perception of students regarding chemical class management using Schoology. The results of the study showed positive responses toward that management of teaching materials, management discussions, assignments, quizzes/exams, management of communication and ultimately interaction using LMS Schoology aced the chemistry classroom management.

Tanaman kelapa sebagai tanaman tropis, merupakan tanaman komoditi tumbuh dan berkembang dengan baik di Indonesia. Secara khusus, tanaman ini tumbuh di sepanjang pasir pantai dan secara umum dapat tumbuh di dataran tinggi serta lereng gunung. Salah satu wilayah penghasil kelapa yang melimpah adalah Sulawesi Tengah (Kabupaten Donggala). Ampas kelapa memiliki keunggulan sebagai pendukung kelestarian ketahanan pangan, hal tersebut ditunjang oleh potensi produksi yang tinggi. Untuk meningkatkan pemanfaatan limbah ampas kelapa salah satunya dapat dilakukan dalam proses pembuatan tepung. permasalahan yang dihadapi oleh mitra adalah Kurangnya informasi yang didapatkan oleh petani kelapa tentang pembuatan tepung ampas kelapa yang bernilai gizi dan dapat dimanfaatkan sebagai pengganti tepung terigu untuk produk pangan lainnya. Solusi pemecahan masalahnya dilakukan melalui pelatihan ataupun workshop dan bimbingan tentang pembuatan tepung ampas kelapa bagi para petani kelapa. Pembuatan tepung dari ampas kelapa dan olahan makanan sehat berbasis tepung ampas kelapa tersebut dapat meningkatkan kesehatan dan kesejahteraan masyarakat kecamatan tanantovea khususnya ibu-ibu.

BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits. AIM: The purpose of this study was to determine the levels of saponins and tannins in biscuits made from chayote and green beans. METHODS: Saponins and tannins in the samples were extracted and analyzed using the Gravimetric method. The tannin content of flour and biscuits based on chayote and green beans was analyzed spectrophotometrically. RESULTS: The results of the saponin analysis of biscuits made from chayote, flour, and chayote were 5.693%, 2.813%, and 2.574%. Meanwhile, the tannin levels were 1.143%, 4.308%, and 1.922%, respectively. The saponin levels in biscuits made from mung bean, flour, and mung bean obtained were 6.742%, 4.593%, and 4.315%, respectively, while the tannin levels were 4.464%, 3.250%, and 3.893%, respectively. From the sample of chayote and green bean flour biscuit formulation (1:1), the saponin content was 1.558%, while the tannin content was 3.436%. CONCLUSION: In mung bean flour and mung bean biscuits, the saponin content was higher than that of chayote flour and chayote biscuits. The increase in tannin content in the formulation (1:1) was derived from mung bean flour, because the tannin content in mung bean was higher than that of chayote.