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. JURNAL PENGMAS KESTRA (JPK), [S. l.], v. 2, n. 1, p. 65–68, 2022. DOI: 10.35451/jpk.v2i1.1150. Disponível em: https://ejournal.medistra.ac.id/index.php/JPK/article/view/1150. Acesso em: 15 mar. 2026.