Kelor merupakan tanaman yang memiliki banyak manfaat sebagai bahan makanan dan obat – obatan. Kelor berkhasiat sebagai stimulan jantung dan perdaran darah, antitumor, antihipertensi, antihiperlipidemia, antioksidan, anti diabetik antibakteri, dan ant jamur. Komponen proksimat meliputi kadar air, kadar abu, karbohidrat, protein dan lemak. Serat pangan meliputi bagian bahan makanan yang tidak dapat di hidrolisis oleh enzim-enzim pencernaan. Komponen proksimat dan serat pangan merupakan dasar dari pengembangan suatu pangan fungsional. Tujuan penelitian ini yaitu untuk mengidentifikasi dan menentukan kadar komponen proksimat dan serat pangan yang terdapat pada tepung daun kelor yang berasal dari kabupaten kupang-NTT. Metode pembuatan tepung daun kelor dengan cara daun kelor di blansing kemudian dikeringkan dibawah sinar matahari lalu di blander dan di ayak. Analisis kandungan proksimat di lakukan di Laboratorium SIG, Bogor. Hasil analisis kandungan proksimat diperoleh hasil kadar air 6,96%, kadar abu 10,59%, kadar lemak 7,28%, kadar protein 27,27%, kadar karbohidrat 47,96%. Hasil analisis kandungan serat pangan diperoleh hasil 35,34%.

Abstrak Morbiditas atau kesakitan covid-19 merupakan tanda dan gejala yang terjadi jika seseorang terindikasi mengalami penularan coronavirus. Hal ini dikarenakan oleh sistem imunitas pada tubuh seseorang tersebut melemah. Sistem imun yang baik dapat menghalau berbagai virus yang masuk ke tubuh, salah satunya Coronavirus. Dalam bidang gizi, antioksidan dikenal sebagai zat gizi yang mampu meningkatkan dan memaksimalkan kinerja dari sistem imunitas tubuh. Selain itu, status gizi seseorang juga menentukan bagaimana sistem imun ini bekerja. Penelitian ini bertujuan untuk mengetahui pengaruh dari status gizi dan konsumsi pangan terhadap biomarker Covid-19. Penelitian ini akan menggunakan kuesioner terstruktur untuk mengambil data terkait konsumsi pangan sumber antioksidan, mengukur status gizi responden secara langsung dan mengaitkan hasilnya dengan morbiditas penanda covid 19. Hasil yang ditemukan adalah Terdapat pengaruh kedua faktor yaitu status gizi dan konsumsi pangan terhadap morbiditas penanda Covid 19. Faktor yang lebih berpengaruh terhadap penanda morbiditas Covid 19 adalah konsumsi pangan sumber antioksidan.

Stunting is a serious public health problem and its prevalence remains high, especially in developing countries. Stunting is caused by a lack of nutritional intake for a long time in the first 1000 days of life, which is a critical period. Posyandu is a form of Community Based Health effort (UKBM) carried out by, from, and with the community, to empower and provide convenience for the community to obtain health services for mothers, infants, and toddlers. This community service activity aims to improve the knowledge and skills of cadres in preventing stunting and in Baby and Child Feeding counseling. This activity was carried out on February 21, 2022. The activity lasted for 3 hours and the participants who attended the training were 40 training cadres located in the Kuripan Utara Village Office Hall. The participants were very enthusiastic about participating in every material given in the training. The cadres of the training participants received clarification on various questions regarding nutrition that had been developing with an inaccurate understanding. Participants also became more aware of Baby and Child Feeding toddlers and could do counseling.

The description of the nutritional status of children under five represents the degree of public health. Indonesia is experiencing multiple nutritional problems, namely the problem of undernutrition has not been completely resolved, the problem of overnutrition (obesity) appears. Nutritional status is influenced by unbalanced energy intake and infectious diseases. This is due to the level of education, knowledge, parenting patterns that are  inappropriate and bad environmental sanitation. The biggest problem faced by the community is the low level of knowledge and skills of mothers about nutrition. This study aims to determine the relationship between mother's level of knowledge about nutrition and the nutritional status of children under five in Lembah Sari Village, West Lombok. This type of research is an observational study with a cross sectional approach. The sample in this study were mothers who have toddlers (aged 6-60 months) and their babies, totaling 55 people. Sampling technique with cluster random sampling. The results obtained based on the chi square test showed that there was a significant relationship between the mother's level of knowledge about nutrition and the nutritional status of children under five in Lembah Sari Village, West Lombok Regency with a p-value of 0.015. The results of the analysis of the relationship between the level of knowledge related to nutrition and the nutritional status of children under five, that was found that 7 respondents with less knowledge had poor nutritional status (46.67%). Two respondents with good knowledge had poor nutritional status (5%), while 8 respondents with poor knowledge had good nutritional status (53.33%) and 38 respondents with good knowledge had good nutritional status (95%). Conclusion: there is a relationship between the mother's level of knowledge about nutrition and the nutritional status of children under five in Lembah Sari Village, West Lombok Regency. Suggestion: it is necessary to add other variables that can affect the level of knowledge of mothers and caregivers regarding the nutritional status of children under five years.

This community service activity aims to find solutions for problems faced by the people of Batu Kumbung Village in improving family economy, by making various processed products based on local food (catfish). Fresh water fishery products found in Batu Kumbung Village are very abundant, especially catfish. The people of Batu Kumbung Village already have a joint business group, but the products produced are still very limited. In this regard, then it is necessary to provide catfish water processing skills to the community in Batu Kumbung Village so that it is expected to increase knowledge and skills that can used to improve the economy. Methods used in this activities, are: Providing training material modules to be implemented; The presentation of the material is in accordance with the contents of the recipe book plus material on food nutrition, hygiene and sanitation, kitchen management, and product packaging and online marketing related to the business to be run. The output target of the activity is that participants can increase their knowledge and skills skills in producing various catfish; Participants are able to organize and manage the business them properly and sustainably; the presence of a variety of local food-based specialty preparations which can be used as souvenirs for consumers.