Peningkatan pengetahuan dan ketrampilan menyediakan makanan sehat dan hand sanitizer alami dalam menghadapi pandemic Covid19

Abstract

The covid 19 pandemic has not ended and there are still many people who have not received the vaccine scheduled by the government so all citizens must remain vigilant against Corona 19 virus infection. Viral infection is a self-limiting disease that can heal itself if our immune system is strong. There are many things that can increase the immune system, one of which is nutritional intake from food and proper processing methods. Fulfillment of macro nutrition in the form of energy and protein sources can be obtained from animal and vegetable sources, while micronutrients in the form of vitamins and minerals can be obtained from meat, fish, vegetables, colored fruit or not. The content of micronutrients that increase immunity is in the form of antioxidants contained in vitamins A, B, C, E, zinc, Fe and several other minerals. Washing hands with soap or hand sanitizer is a government program to prevent the spread of the covid 19. The high cost of hand sanitizers and the scarcity of goods have led to creative ideas to empower people in making hand sanitizers that are cheap, easy to obtain and safe for all ages. The aim of this community service is to provide understanding to the community about sources of nutrition to increase the body's immune system and how to properly process food ingredients without damaging nutritional content and improve skills in processing food ingredients and making hand sanitizers from environmentally friendly natural ingredients that can be taken from around us. Community service can be carried out well, the community feels very helped by the counseling and training provided. Evaluation of activities is carried out by assisting the community's creativity in processing nutritious food and making hand sanitizers with natural ingredients around our environment.

Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education

“…The nutrition education intervention activity was similar but with a different target, namely to the youth group which was carried out in Wonogiri, Central Java in the socialization of increasing immunity in the face of the Covid-19 pandemic (Mustofa & Suhartatik, 2020). In addition, similar interventions have also been carried out in education on how to process food to prevent Covid-19 from being carried out to the community, although no quantitative evaluation was carried out on changes in the respondent's knowledge (Murdiana et al, 2021). Similar interventions given to groups of micro, small and medium enterprises have also been provided with nutritional education methods in increasing knowledge and practices of food safety in the city of Tasikmalaya (Sumarto et al, 2018).…”

Pemantauan Sebaran Mahasiswa Dikampus Saat Pandemi Covid19 Menggunakan Metode Share Location

“…Masyarakat juga diberi pengetahuan mengolah makanan bergizi dan membuat handsinitizer dengan bahan alami (Murdiana et al, 2021) dalam era baru ini. Selain itu, pada era baru ini pelayanan dan cara memberikan pelayanan sedikit demi sedkit mengalami perubahan dengan memanfaatkan technology informasi (Munawar, 2021) untuk meminimalkan interaksi.…”

Sosialisasi dan Edukasi Jamu Instant sebagai Produk Kearifan Lokal Peningkat Sistem Imun

“…Pandemi Covid-19 masih menjadi perhatian utama dunia, karena belum ditemukannya obat untuk menyembuhkan penyakit ini, namun sudah terdapat vaksin yang diberikan kepada masyarakat. Vaksin yang diberikan di Indonesia masih belum cukup untuk menciptakan kekebalan masyarakat atau herd immunity, sehingga masyarakat diharapkan dapat menjaga daya tahan tubuh dengan konsumsi makanan yang bergizi dan mengkonsumsi senyawa bioaktif yang memiliki aktivitas antiviral dan imunomodulator/immune booster (Utami et al, 2022) (Murdiana, Sinangjoyo, et al, 2021) serta menjaga kesehatan tubuh dengan mencuci tangan (Murdiana, Sagala, et al, 2021). Obat tradisional yang sering disebut dengan jamu merupakan warisan nenek moyang yang mempunyai khasiat secara empiris (Ikaditya et al, 2018).…”