Latar belakang: Imunitas tubuh yang kuat dibutuhkan agar terhindar dari paparan virus, bakteri dan parasit. Asupan gizi yang dapat meningkatkan imunitas tubuh yaitu antioksidan. Rempah dan kurma merupakan salah satu pangan sumber antioksidan. Tujuan: Menganalisis aktivitas antioksidan dan kandungan gizi biskuit rempah dengan penambahan sari kurma untuk imunitas tubuh. Metode: Penelitian ini merupakan studi eksperimental menggunakan Rancangan Acak Lengkap (RAL). Terdapat lima formula biskuit rempah dengan perlakuan yang berbeda yaitu F0 (tanpa sari kurma), F1 (20 gram sari kurma), F2 (30 gram sari kurma), F3 (40 gram sari kurma), F4 (50 gram sari kurma) yang diujikan kepada 30 panelis semi terlatih. Analisis data menggunakan uji Anova dan uji lanjut Duncan. Analisis aktivitas antioksidan menggunakan metode AEAC, dan analisis kandungan gizi menggunakan uji proksimat. Hasil: Hasil penelitian menunjukkan bahwa F2 dengan penambahan sari kurma 30gram merupakan formula yang paling disukai panelis dengan aktivitas antioksidan (IC50) 513,8 ppm, kandungan energi 478 kkal/100 g, kadar protein 4,69%, dan kadar lemak total 25,09%. Simpulan: Biskuit rempah terpilih dengan penambahan sari kurma 30 gram, memiliki aktivitas antioksidan sangat lemah (513,8 ppm) dengan kadar protein, kadar air, dan kadar abu yang belum memenuhi SNI biskuit.

The decline in the number of COVID-19 does not return people's conditions to the period before the pandemic. Efforts to prevent the spread of the coronavirus are still being carried out by implementing health protocols and keeping the body's immunity in top shape, one of which is by consuming balanced nutritious foods high in antioxidants. The research aims to develop high-antioxidant biscuits made from local flour and spices as a functional snack to increase the body's immune system. The research was held from September 2021 until January 2022 at the Faculty of Medicine and Health Universitas Muhammadiyah Jakarta. The research design was experimental, using a Completely Randomized Design (CRD). The biscuit formulation process was carried out by substituting wheat flour with purple sweet potato flour at five different ratios (4:0, 3:1, 2:2, 1:3, 0:4) and adding seven types of spices (Ginger, Cinnamon, Turmeric, Kencur, Lemongrass, Curcuma, and Cloves) with the same amount for each formula—a total of 30 semi-trained panelists in the sensory test. Data were analyzed using Kruskal Wallis. Proximate analysis and antioxidant analysis using the AOAC method and DPPH method. The results showed that the selected formula based on the sensory test was F2 with a ratio of wheat flour to purple sweet potato flour of 2:2. The hedonic test showed that there were significant differences in the color, texture, and aftertaste on biscuits (p=0,000, p=0,031, p=0,023 respectively). F2 is the formula the panelists chose, which has nutrition facts that meets SNI biscuits (2011) and has intense antioxidant activity (14,6 ug/mg).

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Covid-19 pandemic that is happening in Indonesia and throughout the world has caused changes in people’s eating habits. Food and beverages which can increase immunity become the main focus for the community during this pandemic. This study aimed to analyze the drinking habits on the immunity of SMA Muhammadiyah 25 Pamulang students. This study used a cross-sectional design. There were 78 subjects at the age of 16-17 years old who are 12th grade of SMA Muhammadiyah 25 Pamulang. Drinking habits were collected into 11 beverages types and divided into three categories (1: tea, coffee, and boba drinks; 2: fresh milk, powdered milk, sweetened condensed milk, ice cream containing milk, and yogurt; 3: date juice, honey, and traditional herbal medicine). Data were analyzed descriptively by applying the univariate test method. The results show that 66,67% of subjects consumed boba drinks more often. 32,05% of subjects always consumed coffee, and the last 39,74% of subjects rarely consumed tea. Furthermore, there are 62,82% of subjects more often consume ice cream, 25,64% of subjects constantly consume powdered milk, and 47,44% of subjects rarely consume fresh milk. Hereafter, there are 64,10% of subjects who always consume date juice. subjects often consume honey (47,44%) as well as traditional herbal medicine (46,15%). Subjects drink various beverages such as tea, milk, and their processed products, date juice, honey, and traditional herbal medicine to increase their immunity due to nutrient and antioxidant contents, to protect themselves from virus infection, including Covid-19.

Anemia merupakan permasalahan yang sering terjadi terutama pada kelompok rentan seperti ibu hamil. Anemia yang umum terjadi yaitu disebabkan karena kurang asupan zat besi. Salah satu dampak yang terjadi pada ibu hamil yang mengalami anemia yaitu menyebabkan berat bayi lahir rendah (BBLR) dimana dapat beresiko menyababkan stunting di kemudian hari. Tujuan dari kegiatan pengabdian masyarakat ini untuk meningkatkan pengetahuan ibu hamil mengenai pencegahan anemia kehamilan. Metode yang digunakan yaitu penyuluhan menggunakan media booklet kepada sebanyak 17 orang ibu hamil di Kantor Kelurahan Padasuka. Evaluasi dari kegiatan penyuluhan diukur menggunakan kuesioner pre-test dan post-test yang diisi oleh ibu hamil. Berdasarkan data yang sudah di analisis diketahui bahwa terjadi peningkatan rata-rata skor yaitu dari skor pre-test sebesar 62,4 menjadi 69 pada skor post-test. Sehingga dapat disimpulkan bahwa terjadi peningkatan pengetahuan ibu hamil setelah diberikan penyuluhan.

Agricultural sector only contributed 14.43% of total GDP despite labor from this sector is the largest labor force in Indonesia. Cocoa is one of the leading commodities in agricultural sector, sub sector plantation. One of the ways to improve the productivity of cocoa is giving an attention about the good nutrition and good health of the cocoa farmer that have been widely known as a factor to improve work productivity of farmers. This study is cross-sectional study. The objective of this study was to analyze the relationship between nutritional status, health status, food consumption, and lifestyle to work productivity. The subjects were 58 male cocoa farmers in two districts of Polewali Mandar aged 18-65 years old. Most of subjects (39.7%) have a normal nutritional status and 10.3% of subjects are central obesity. Then, 46.6% of subjects have a pre-hypertension. There is no relationship between nutritional statuses to work productivity. Then, there is a relationship between health status (blood pressure) and amount of cocoa picked per day (kilograms) and health status (central obesity) and number of absent days to plantation due to sick

Abstrak: Pandemi Covid-19 membuat masyarakat harus selalu meningkatkan imunitas tubuhnya agar tetap sehat dan terhindar dari virus ini. Imunitas tubuh tergantung pada kecukupan baik kuantitas maupun kualitas gizi. Beberapa zat gizi yang berperan dalam memperkuat sistem imun antara lain antioksidan, protein, vitamin, mineral. Zat tersebut banyak terdapat dalam rempah-rempah dan sayuran yang dapat dibuat menjadi jamu dan olahannya. Pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan sasaran mengenai antioksidan dan jamu serta olahannya yang selanjutnya diharapkan akan dapat meningkatkan imunitas tubuh. Metode pengabdian masyarakat dilakukan dengan cara edukasi dan pelatihan yang dilakukan kepada 23 siswa dan siswi di SMA Islam Harapan Ibu, Pondok Pinang, Jakarta Selatan. Evaluasi dilakukan dengan memberikan pretest dan posttest kepada sasaran. Hasil dari evaluasi yaitu terdapat peningkatan pengetahuan sebesar 25%.Abstract: COVID-19 pandemic has made the society to always maintain their immune system in order to stay healthy and not being infected by the disease. The body immune system depends on the quality and quantity of the nutrition it consumes. Some nutrition substances that will improve the immune system are antioxidants, protein, vitamins, minerals. Those substances are abundantly available in spices and vegetables that can be processed into Jamu. This community service is aimed to increase the awareness regarding antioxidants and herbs and at the same time to increase the immune system. The method that is implemented for this Community Service is through providing education and training for the 23 students in Harapan Ibu Islamic Senior High School, Pondok Pinang, South Jakarta. An evaluation was then conducted by providing the students a pretest and post test. Results of the evaluation shows an increase of knowledge by 25%.

Elderly is a group susceptible to non-communicable diseases due to a decrease in the function of the body's organs and a decrease in the body's immune system. Education related to balanced nutrition and health & nutritional status checks of the elderly are carried out to reduce the risk of non-communicable diseases such as obesity and hypertension in the elderly. The targets involved are elderly people from the Pamulang WoodBall Club (PWbC) Community, South Tangerang City. Education related to balanced nutrition for elderly is provided by lecture and discussion methods using leaflet. Meanwhile, a health & nutritional status checks was carried out by measuring weight, height and blood pressure. The percentage increase in target knowledge related to balanced nutrition is 41.4%, so it can be concluded that there was an increase in knowledge of balanced nutrition in the elderly. Most of the elderly were overweight (30.4%) and obese (30.4%) and had pre-hypertension (43.5%) and hypertension (26.1%).