Abstract Lifestyle is a subset of secondary human requirements that can shift with the times or a person's desire to alter himself. Consuming unhealthy meals that have a significant impact on blood sugar levels, such as fast food, soft drinks, and other forms of food, is one of the lifestyle modifications. Fiber-rich, low-glycemic-index, sodium-free snack bars for diabetics should be manufactured from natural components. Diabetic snack bars, such as diabetes, have been developed specifically for diabetics. This study aims to make snack bars with low gluten so that they are safe for consumption by everyone, including those who are prone to diabetes mellitus. The study used an Experimental (Posttest Only Design) research design with three treatments of 1 mg, 1.5 mg, and 2 mg of butterfly pea flower extract. Then an analysis of antioxidant activity, protein, fiber content, total sugar, fat carbohirat, texture, and a prganoleptic test was carried out which included color, aroma and taste. Based on the results of the analysis, the results of F1 were obtained as the best formulation.

Abstract Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower powder concentration and variation of drying temperature affects the antioxidant activity and color intensity.

The efforts in dealing with COVID-19 in various aspects are continuously being carried out, such as the photocatalytic process. Interestingly, TiO2 plays an important role as an environmentally friendly photocatalyst with a visible and UV absorption range. The increase in the antiviral performance of this compound is further maximized by formulating TiO2-based composites and doping it to reduce the bandgap. This review aims to determine the challenges of TiO2-based composite as a visible active photocatalyst material for SARS-CoV-2 antiviral. It presents a discussion of the photocatalytic function of TiO2, by comparing the secondary data obtained from viruses that have been successfully degraded by the SARS-CoV-2. The literature search led to the analysis of the photocatalyst quality, structure, composition, and the degraded viruses. This comparison was based on the photocatalyst’s general constituents, such as protein and RNA. The virus morphology as observed in the secondary data was successfully destroyed by hydroxyl radicals resulting from the photocatalytic processes. It was observed that TiO2 photocatalyst generated ROS, capable of inactivating various viruses, therefore, it has the potential in fighting against the SARS-CoV-2. Moreover, further research is needed in photocatalyst design, its role, and the overall mechanism of virus inactivation.

Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.