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TRAINING FOR MAKING GINGER AND TEMPE FOOD BARS AS PREVENTIVE PRODUCTS DURING COVID-19 ENDEMY AT THE STUDENT ASSOCIATION OF PUBLIC HEALTH AND NUTRITION INSTITUT KESEHATAN MEDISTRA LUBUK PAKAM. JPK 2022, 2 (1), 65-68. https://doi.org/10.35451/jpk.v2i1.1150.