PANGAN FUNGSIONAL UNTUK PROYEK INDEPENDEN KKN-TEMATIK DI MASA PANDEMI COVID-19 - Nova Kurnia; Muhali Muhali; Hunaepi Hunaepi; Muhammad Asy'ari (SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan, 2021)
ABSTRAKPandemi covid-19 telah membuat manusia  banyak menderita penyakit hingga meninggal dunia di berbagai belahan dunia. Konsumsi pangan fungsional dapat memberikan manfaat kesehatan fisiologis dalam melawan dan terlindungi dari covid-19. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah mengenalkan pangan fungsional untuk proyek independen KKN-Tematik dalam program Merdeka Belajar Kampus Merdeka (MBKM). Melalui kegiatan proyek independen, mahasiswa dapat merancang pangan fungsional berbasis potensi desa sebagai produk akhir inovatifnya. Kegiatan pengabdian kepada masyarakat berlangsung pada tanggal 9 dan 16 September 2021 secara luring dan daring dengan menggunakan metode knowledge rasfer dan  Community development. Kegiatan ini terdiri dari tahapan persiapan, pelaksanaan, dan evaluasi. Evaluasi kegiatan dilakukan menggunakan rubrik penilaian tugas dan angket persepsi mahasiswa. Hasil kegiatan pengabdian kepada masyarakat menunjukkan bahwa 1) mahasiswa telah mampu memetakan potensi sumber daya alam desa; 2) mahasiswa sudah memahami konsep senyawa bioaktif; dan 3) mahasiswa dapat menggunakan referensi ilmiah sebagai dasar proyek. Tanggapan mahasiswa terhadap kegiatan pengabdian kepada masyarakat sangat positif. Kata kunci: pangan fungsional; proyek independen; KKN; pandemi covid 19 ABSTRACTThe COVID-19 pandemic has caused many people to suffer from diseases and die in various parts of the world. Consumption of functional foods can provide physiological health benefits in fighting and protecting against COVID-19. The purpose of this community service activity is to introduce functional food for the Thematic-KKN independent project in the Merdeka Learning Campus Merdeka (MBKM) program. Through independent project activities, students can design functional food based on village potential as an innovative final product. Community service activities take place on 9 and 16 September 2021 offline and online using the knowledge transfer and community development methods. This activity consists of the preparation, implementation, and evaluation stages. Evaluation of activities was carried out using the assignment assessment rubric and student perception questionnaires. The results of community service activities show that 1) students have been able to map the potential of village natural resources; 2) students already understand the concept of bioactive compounds; and 3) students can use scientific references as the basis for the project. Student responses to community service activities were very positive. Keywords: functional food; independent project; community service program; covid 19 pandemic