 |
| The student representative of the University of Muhammadiyah Malang (UMM) who is successfully granted for the Student Creativity Program Funding by the Ministry of Education, Culture, Research and Technology. (Photo: Istimewa) |
Stunting is still one of the problems faced by society. Seeing this phenomenon, a team of students from Universitas Muhammadiyah Malang (UMM) innovated using artificial rice and innovative menus to reduce the stunting rate. Interestingly, this idea has successfully entered the Kemdikbud-Ristek (Trans.: Ministry of Education, Culture, Research, and Technology) 2023 student creativity program (PKM) funding.
One of the team members, Nisrina Nabila Nasywa, said that this PKM focuses on achieving the second aim of the Sustainable Development Goals (SDGs): reducing stunting. According to the data they obtained, more than 3,601 toddlers in Malang City are indicated to be stunted. This prompted them to develop the Stunting Free Zone with Gen Z innovation.
"Broadly speaking, we use artificial rice made from natural ingredients, namely flour from local beans such as cowpeas, koro beans, red beans, and others. Hopefully, the children's nutrition can be fulfilled well," said the student known as Riri.
In addition, she and her team also launched training on innovative menu-making, especially in the Tlogomas area. People were taught to make nuggets from tofu and to turn vegetables and tempeh into foods that appeal to children.
"The combination of artificial rice and innovative menus is our weapon to reduce stunting. The food that is eaten becomes more nutritious and nutritionally intact. The selection of Tlogomas as the location also considers the absence of similar training so far. So we hope that the mothers' knowledge will increase regarding food and nutrition for their children," said the student from Bali.
Also Read: Tips to Cook Healthy Qurbani Meat, Shared by This UMM Lecturer
Some of the things that Riri and the team have done are conducting surveys from village to village and Integrated Service Post. To date, they have also managed to get 21 partners and 7 integrated service posts in the Tlogomas area, Malang City. Her team will also attract competent lecturers to help provide new knowledge, including Psychology and Food Technology lecturers.
Finally, the student who has just entered the second semester hopes that the innovations made by his team can be a way to reduce the stunting rate. He emphasized that this program will not stop despite receiving recognition through Ministry of Education and Culture-Research funding. Her team plans to expand the program to other regions and locations. (imh/wil)
.jpeg)
