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Knee osteoarthritis (OA) is one of the leading causes of disability among the elderly population. This degenerative joint disease is characterized by progressive damage to the articular cartilage and structural alterations of the knee joint, resulting in pain, reduced mobility, and diminished quality of life. This Community Service Program (PKM) aimed to promote early detection of knee OA through simple radiological screening as a preventive strategy to reduce the risk of musculoskeletal disability. The activity was conducted at Asisi Church, South Jakarta, involving 87 participants aged 54–87 years (mean 70.77 ± 7.32 years). Radiological examination was performed using standard anteroposterior knee X-rays, and results were classified according to the Kellgren–Lawrence grading system. Findings revealed that 98.9% of participants exhibited radiological signs of OA, predominantly grade II (60.9%), followed by grade III (21.8%), grade I (11.5%), and grade IV (4.6%), while only 1.1% showed normal results. Female participants (74.7%) predominated across all OA grades, indicating hormonal and biomechanical influences on disease progression. The mean age increased with OA severity, supporting the degenerative theory that aging leads to decreased chondrocyte function and cartilage elasticity. In addition to screening, participants received education on weight management, muscle strengthening exercises, and injury prevention. The results demonstrate that simple radiological screening is an effective, practical, and cost-efficient community-based approach for early detection of knee OA. Integrating such preventive strategies within primary care systems could significantly reduce the burden of disability among the elderly population.

Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.

The objective of this research is to analyze the improvement in quality values between classes that use the Cooperative Learning Method tipe TGT (Team Games Tournament) with the DirectInstruction class at Jakarta 51 High School grade XI MIPA conduct research from april until may 2019. This research method used the quantitative research methods type of quasi experimental thatfocus on the mastery of Elasticity concept in science in seeing the influence of cooperative learning models using the TGT type. The results of the study are described using a purposive sampling that compares the differences in 2 (two) classes, namely the experimental class through the Team Games Tournament learning model and the control class through the Direct Learning model in students and then measures the mastery level of Elasticity concept.