Background: Rebon shrimp (Acetes sp.) is a local food in the coastal areas of Southeast Asia that has good nutritional potential. It is a nutrient-rich food, high in protein, and beneficial to human health, but the utilization of rebon shrimp is still very low. Aims: This study aims to measure the proximate and mineral analysis of various rebon shrimp products that can be used as supplementary food, expected to be popularly used and consumed by the Indonesian people, particularly those of low economic income. Methods: The diversified products in this study are meatballs, floss, nuggets, fish sticks, and fish cakes made from Rebon Shrimp (Acetes sp.). The proximate levels were analyzed referring to the AOAC method, The mineral content Fe and Zn were analyzed using the AAS method. The Vitamins A and Vitamin C were determined by spectrophotometric methods and titrimetry methods. Results: This study revealed that rebon shrimp could be used in making children's healthy snacks. Snacks with rebon shrimp contributed to moisture (8.79 – 72.58 %), ash (5.06 – 10.29%), crude protein (20.41 – 27.93 %), crude fat (3.09 – 47.16%), and crude fiber (0.35 – 3.36 %). In addition, these foods also contained several important minerals and vitamins for the body, such as iron (9.47– 56.13 ppm), zinc (4.05– 40.02 ppm), Vitamin A (0.016 – 0.045%), and vitamin C (0.11 – 0.19%). Conclusion: Thus, rebon shrimp is potentially used as an alternative to local ingredients to improve the nutritional quality of children's food.

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Minuman tradisional yang berkhasiat obat tentunya sangat dekat dengan kehidupanmasyarakat Indonesia, salah satunya wedang uwuh. Wedang uwuh merupakan minuman herbalkhas Yogyakarta yang berbahan baku secang, kayu manis, kapulaga, jahe, pala, sereh, dancengkeh (Jatmika et al. 2017). Artikel ini bertujuan memberikan ulasan yang terkini dankomprehensif mengenai gambaran umum senyawa bioaktif dari herbal yang digunakan dalampembuatan wedang uwuh; serta bioaktivitas senyawa yang terkandung di dalamnya khususnyayang berkaitan dengan kesehatan, Review dilakukan secara deskriptif dari kajian berbagaiartikel ilmiah bebasis online mulai tahun 2012-2022 yang berkaitan dengan kandungan kimiaserta bioaktivitas herbal bahan pembuatan wedang uwuh. Secang, kayu manis, kapulaga, jahe,pala, sereh, dan cengkeh mengandung beberapa senyawa bioaktif golongan terpen, fenolik, dansenyawa metabolit sekunder yang mengandung nitrogen seperti alkaloid. Senyawa-senyawatersebut bekerja secara sinergis sehingga memiliki banyak manfaat kesehatan diantaranyaantioksidan, antimikroba, antivirus, antidiuretik, dan antidiabetes. Pemanfaatan secaratradisional khususnya diperoleh karena adanya daya antioksidan dan antimikroba, yang manadaya antioksidan tersebut dimanfaatkan dalam menambah daya tahan tubuh dan antimikrobauntuk mengatasi masalah pernafasan akibat infeksi bakteri.