No abstract

Pandemic has affected various sectors and caused alteration in many fields. Dietary behaviour might change due to COVID-19 pandemic. Previous studies related to dietary behaviour during COVID-19 pandemic had been done in several countries. However, there is limited study on consumption pattern in Indonesia during pandemic. Our work focused on observing the changes in dietary behaviour of Indonesian during COVID-19 confinement. In order to reach the purpose, a cross-sectional study was conducted by using online questionnaire distributed using social media. The information of respondents related to socio-demographic and situation during confinement were gathered. Furthermore, respondents were also inquired about the consumption of vegetable, fruit, supplement and vitamin, soft drink, snack, and jamu or empon-empon during COVID-19 confinement. The results will be useful for industries and government due to the lack of information related to dietary behaviour during COVID-19 confinement in Indonesia. The results found an increasing and decreasing consumption of certain food group due to economic situation, stress and anxiety, and also food accessibility. COVID-19 confinement also changed the way in preparing meal. This condition was also affected by the increasing of respondents’ awareness on healthier lifestyle. A longer observation accompanied by Body Mass Index information is able to illustrate the impact of dietary behaviour during COVID-19 pandemic on chronic disease tendency.

<p><strong>The busyness and lifestyle of modern society today tends to like instant things, including choosing food products. This is because packaged food products are more practical, easy to carry, widely available, and easy to consume. An analysis is needed regarding the level of knowledge and compliance of the community, especially the academic community of University Al-Azhar Indonesia (UAI) in this regard, so that the community can increase knowledge and compliance in reading packaged food labels when consuming or buying a product. The design of this study used a descriptive correlational design with a purposive sampling technique. Respondents in this study were a sample of UAI's still active academicians consisting of lecturers, educators, and students. The number of respondents in this study were 69.5% women and 30.5% men. In terms of age, most were 18-35 years old (93.90%). Respondents get the most source of food label information through online and print media. The priority of respondents when buying packaged food products is mostly choosing the name of the product (41.46%), then paying attention to the halal logo (37.80%). The priority level and respondents' knowledge when buying a packaged food product were mostly in the good category (75.61%). Respondent compliance level is also in good category (48.78%). The results of this study indicate that many respondents, namely UAI academicians, are accustomed to reading food labels when buying a packaged food product.</strong></p><p><strong><em>Keywords</em></strong> – <em>Community</em>, <em>Compliance, Food Label, Knowledge, Overview</em></p>

<div class="translate-tooltip-mtz hidden"><div class="header"><div class="header-controls"><p><em>Masker yang tersedia dan digunakan oleh tenaga kesehatan saat ini harus dipakai berlapis- lapis dan membuat tidak nyaman bila dipakai dalam waktu yang lama, dengan permasalahan tersebut maka diperlukan alat perlindungan diri (APD) yang aman sekaligus nyaman digunakan. Berdasarkan hasil diskusi diketahui permasalahan mitra adalah kurangnya APD khusus bagi dokter dan tenaga kesehatan lainnya yang secara langsung menangani pasien Covid 19 dan sebagian besar menggunakan masker sekali pakai, serta kurangnya APD yang memadai dan nyaman bagi dokter atau perawat yang berusia lanjut, yang terpaksa berhenti melakukan layanan karena kurangnya peralatan pelindung diri. Solusi yang diberikan Universitas Al Azhar Indonesia adalah membuat dan mendistribusikan alat APD yang dapat mengurangi penggunaan masker sekali pakai, dan alat yang dibuat dan didistribusikan harus memiliki kenyamanan dan keamanan yang baik terutama pada tenaga kesehatan yang berusia lanjut. Program ini meliputi persiapan alat, pendistribusian dan evaluasi. Hasil dari solusi yang di berikan adalah Universitas Al Azhar telah mengembangkan produk dari hasil penelitian yaitu “Respira PAPR V.1” untuk mengurangi penggunaan masker sekali pakai pada tenaga kesehatan di rumah sakit dan instansi Mitra. Berdasarkan hasil evaluasi, produk ini memberikan rasa aman dan nyaman pada penggunanya terutama pada tenaga kesehatan yang berusia lanjut hal ini. Jumlah Produk PAPR yang didistribusikan sebanyak 30 unit di enam rumah sakit dan instansi kesehatan. Secara umum produk “Respira PAPR V.1” dapat diterima oleh mitra dan dapat dimanfaatkan mitra dalam pelayanan kesehatan. Saran untuk program selanjutnya adalah produk “Respira PAPR V.1” ini dapat dikembangkan untuk meningkatkan kenyamanan penggunaan terutama pada desain dan fitur-fitur.</em></p><p><strong>Kata kunci: </strong><em>APD, PAPR, Produk, Rumah sakit, Masker</em></p></div></div></div>

<p><strong>Making dry noodles from red bean flour substitution is one way to reduce the consumption of wheat flour in Indonesia and this dry noodle can be a functional food product. This study aims to determine the best substitution formula of red bean flour favored by panelists and to determine the results of physicochemical testing of the resulting dry noodles. The ratio of flour used between wheat flour and red bean flour is 90%:10%, 80%:20%, and 70%:30%. This study used a Completely Randomized Design (CRD) with Duncan's further test. The results of the analysis of variance based on physical and chemical tests on dry noodles were not significantly different for each treatment at the 5% level. Meanwhile, the organoleptic test showed a significant difference in color (before and after the presence), but no significantly different in texture, aroma, and taste. The 10% red bean flour substitution treatment resulted in dry noodles which were favored by the panelists. This noodle has 86,07%±1,90 water absorption, 4,95%±0,12 cooking loss, 9,16%±0,45 water content, 2,15%±0,89 ash content, 7,62%±0,87 protein, 1,01%±1,14 fat, 80,04%±1,01 carbohydrates, and 3,88%±1,05 dietary fiber. Panelists on color before launching (somewhat like); color after (rather like); texture (rather like); aroma (slightly like), and taste (slightly like). Dry noodles with the addition of 10% red bean flour can be said to be a functional food source of fiber because the dietary fiber is 3.88%. This also shows that the fiber content of dry noodles substituted with red bean flour can be a source of functional food.</strong></p><p><strong><em>Keywords</em></strong> – <em>Physicochemistry, Characterization, Dried Noodles, Dietary Fiber, Red Bean Flour</em></p>