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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, vol. 2, no. 1, pp. 65–68, Jun. 2022, doi: 10.35451/jpk.v2i1.1150.