Zero Hunger

Coconut is one of the typical tropical plants found in Bojong 3 Village, Panjatan, Kulonprogo. Citra Ramadhani, a diploma student of Food Engineering UNY, tried to develop coconut processing innovations in the form of coconut chips. "The community has not optimally utilized raw coconut, so I took the initiative to process coconut into chips," said Citra on Thursday (20/4).

Peanuts are one of Gunungkidul's famous crops. Peanuts have many benefits, including reducing the risk of cancer, preventing the formation of gallstones, maintaining heart health, controlling blood sugar levels and helping to lose weight. So far, peanut processing has only been boiled or fried. The community service team of UNY students led by Afifah Nur Adila processed this local food into Kacang Umpet with many flavours. "The production of these beans was initiated by the women of Kepuh hamlet who are members of the Amanah MSME.

Yam is a plant that grows creeping above the ground, produces tubers in the soil, and can grow on less fertile land. Yam is grown in sandy, loose soil, contains lots of nutrients, has good drainage, and has a soil acidity of pH 5.5 - 7.5. Yam is one of the agricultural products found in almost all areas of Gunungkidul, including in Jelok Pacarejo Semanu where the community service location of the Faculty of Vocational UNY students is located. This point encourages them to utilize the local potential to be processed into alternative food.

Coconut is one of the tropical plants. The majority of regions in Indonesia must have plants whose fruits are multipurpose. Bojong Panjatan Kulonprogo is no exception, as almost all areas have coconut trees. This fact became the target of UNY Vocational KKN students in Bojong IV, who processed it into something different. The students processed it into pastries to utilize local food potential. In addition, this program can also help welcome the formation of MSMEs.

Do you still remember Janu Muhammad? The son of a vegetable seller in Sleman Market who graduated from the geography education program at the Faculty of Social, Legal and Political Sciences UNY with a GPA of 3.70 and continued his master's study at the University of Birmingham (UoB) majoring in Research in Human Geography, UK, England through an LPDP scholarship.

Sorghum is one of the cereal products that are widely grown in Indonesia. This type of cereal has a higher vitamin and mineral content than wheat, and even sorghum has a high antioxidant substance. Consuming sorghum can prevent diabetes. Although sorghum's benefits are abundant, its utilization is minimal, and it even ends up as animal feed. This fact attracted the attention of UNY students, who mixed it into sorghum compote cake. She is Tika Nur Affrimawati.

A team of UNY students consisting of Yustina Rahma Sari, Linda Oktafianingsih, Brina Gamelisa, Kiki Adisti, Rahayu, Tiar Rahmasanti, Arief Kurniawan, Fani Maulana, Muhammad Raihan A and Tria Adelia succeeded in processing banana stems into chips. "After harvesting bananas, banana tree trunks are cut down and rotted. People mostly have not used banana stems, so the stems have no economic value. Therefore, we are interested in making food innovations from banana stems," said Yustina Rahma Sari.

Breadfruit (a tropical fruit in Indonesia) is commonly consumed in Indonesia and has the potential to be developed into contemporary food products. This is due to the high nutritional value of breadfruit, and will be abundant during the harvest season. However, the community has not been able to cultivate it optimally. During the harvest season, A large amount of breadfruit is damaged and wasted because it is not cultivated or harvested properly. Those can affect the quality of the breadfruit including the fruit is bruised, the flash turns brown, and tastes bitter.

Cassava is one of the foods that are widely consumed by Indonesian. Almost all parts of cassava can be utilized, cassava leaves can be processed into vegetables, cassava tubers are also widely consumed and have great potential for raw materials for flour processing because they contain a lot of starch. Apart from the utilization of cassava for flour processing, there are still many other benefits in the form of cassava, mocaf flour, and processed cassava into snacks.

Cassava production in Indonesia is relatively abundant. Based on the FAO Statistical Database, Indonesia was the fifth world's biggest cassava producer in 2020, with a total output of 18.3 million tons. Five provinces in Indonesia that produce the most cassava are Lampung, Central Java, East Java, West Java, and Yogyakarta. The abundance of cassava production is why Universitas Negeri Yogyakarta (UNY) supports the development of cassava-based processed foods to strengthen food security. This point has motivated Rifqi Alauddin, a UNY Culinary Diploma student, to make Mocaf Pie.