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Undergraduate Nutrition Science Study Program Holds Community Service Online
The current COVID-19 pandemic certainly does not dampen the spirit to continue to spread kindness. This was done by the Undergraduate Nutrition Science Study Program IIK Bhakti Wiyata by holding online community service activities (pengmas) on Wednesday (16/06/2021).
This online community service was filled with a webinar "Functional Food Processing Based on Local Food" with speakers Ana Nur Filiya, S.KM., MPH, Yoanita Indra Kumala Dewi, S.KM., M.Kes and Nining Tyas Triatmaja.,S.Gz. ,M.Si.
The implementation of this online community service received enthusiasm from the participants, which was indicated by comments and questions submitted during the activity.
Head of Undergraduate Nutrition Science Study Program IIK Bhakti Wiyata, Nining Tyas Triatmaja.,S.Gz.,M.Si. hopes that even though it is carried out online, participants can take advantage of local food as nutritional intake. "There are many food sources around us that we should be able to process and use. Healthy food doesn't have to be expensive, if we can process it it will have a very good impact on our food security. Like our lecturers who managed to process tempeh into snack foods such as flour cake and Moringa leaves. processed into biscuits and snack bars. Not only lecturers, currently the S1 Nutrition Science Study Program IIK Bhakti Wiyata has been equipped with an updated educational curriculum and teaching facilities so that Undergraduate Nutrition Science students can be skilled and innovate in processing local food such as tempeh into bakpau and this innovation has won the competition national," he concluded.