Zero Hunger

Sumbersari Village, Purworejo Regency, is one of the banana-producing villages. Currently, some MSMEs specialize in processing bananas into chips. "Unfortunately, the waste in the form of banana peels is usually thrown away. Therefore, we initiated to manage banana peel waste into valuable foodstuffs through the Educreative Entrepreneurship class program," said Aji Aryo Prayoga, head of the UNY student community service team in Sumbersari village on December 15, 2023. The community gained knowledge of the production process, SWOT analysis, and marketing strategies through this class.

UNY student team continues to promote healthy food products with many benefits. Finda Triarsa, Anas Tri Yanati, Qothifah Nabila, Margaretha Echa Chrisnawati, Ervita Mutia Sari, Sekar Lestari, Kavita Diah Kusuma Astuti, Ananda Elya Riawan, Aldina Sari and Yuli Sulistiyono succeeded in developing and introducing Turmeric Brownies through training on making Turmeric Brownis for the people of Somodaran, Sleman Regency.

"So far, we only eat watermelon partially, while its rind is thrown away as waste. The white layer of watermelon rind has fresh greenish-white flesh that tastes fresh, contains water vitamins, and has many benefits for various diseases," said Ahmad Widi Nugroho on Friday (8/9).

Grouper fish farming has good prospects. But until now, farmers still face problems related to fish theft and high fish mortality rates due to inappropriate water conditions. These two problems prompted a team of UNY students to develop a Long Range (LoRa)--based floating net cage monitoring system with grouper theft detection features.

"The Festival Kuliner Nusantara UNY aims to preserve the existence of traditional Indonesia cuisine as well as to inform the public about the Diploma of Applied Food Engineering Study Program, Faculty of Vocational Studies, Universitas Negeri Yogyakarta (UNY)," said the Coordinator of Diploma of Food Engineering Study Program of UNY, Prihastuti Ekawatiningsih, M.Pd on Sunday (11/6) at Kulonprogo Cultural Park. One hundred nine students of Food Engineering Diploma were divided into 30 groups presenting various Indonesian traditional food.

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.