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All Journal Prosiding University Research Colloquium Proceeding of International Conference on Biology Education, Natural Science, and Technology
Nurul Istiqomah
Universitas Muhammadiyah Surakarta
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics

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PROGRAM GIZI ANAK SEKOLAH (PROGAS) DI SD MUHAMMADIYAH 22 SRUNI: GENERASI SEHAT DAN PRODUKTIF Lutfiana Arum Putri Marini; Muhammad Arif Putra Setiawan; Nurul Istiqomah; Anggi Luckita Sari; Estin Yuliastuti
Prosiding University Research Colloquium Proceeding of The 19th University Research Colloquium 2024: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Kekurangan atau kelebihan gizi pada anak-anak dapat menyebabkan keterlambatan dalam pertumbuhan fisik, mental, dan intelektual. Edukasi kesehatan adalah proses yang menjembatani antara informasi kesehatan dan praktik kesehatan. Tujuan dari penelitian ini adalah untuk meningkatkan pengetahuan tentang pentingnya untuk makan, makanan yang sehat sesuai porsi yang dibutuhkan. Pendekatan untuk menangani masalah gizi melibatkan berbagai upaya, termasuk pendidikan gizi dengan prinsip-prinsip keanekaragaman pangan, perilaku hidup bersih, aktivitas fisik, dan pemantauan berat badan. Keanekaragaman pangan diilustrasikan melalui isi piring atau piring-T. Anak usia sekolah memiliki motivasi besar untuk belajar, sehingga edukasi gizi perlu diberikan sedini mungkin, seperti yang dilakukan di SD Muhammadiyah 22 Sruni melalui pendekatan edukasi kesehatan dengan media
Potency of Ear Mushroom and Shrimp Head as Natural Flavoring on Variations of Drying Temperature Titik Suryani; Nurul Istiqomah
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2024: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Natural flavoring is a flavoring made from edible mushrooms as a flavor enhancer food of powder or liquid form. Ear mushrooms and shrimp heads contain high protein and glutamic acid and can be used as natural flavoring and give additional savory taste of food. The objective of this research was to analyze the total protein content and organoleptic quality of natural flavoring components of ear mushrooms and shrimp heads at various drying temperatures. This research method used a completely randomized design (CRD) and two treatment components. The first component was the ratio of ear mushroom and shrimp heads: (25g:75g), (50g:50g), and (75g:25g). The second component was different drying temperatures of 40°C and 50°C. The research results showed that the highest content of total protein and the best organoleptic quality of natural flavoring in the K1T2 treatment (25g ear mushrooms + 75g shrimp heads with 50°C drying temperature) was 35.67% ie dark brown color, savory taste, delicious aroma, very soft texture, and liked.
Co-Authors Anggi Luckita Sari Estin Yuliastuti Lutfiana Arum Putri Marini Muhammad Arif Putra Setiawan Titik Suryani