The UNY student team consisting of Guntur Andreansyah, Aziz Putra Setyawan, Adellyazahra Ayu L, Ainun Khairunisa and Lathifa Khalisa Abid under the guidance of Mathematics Education Department lecturer, Husna 'Arifah, M.Sc won first place in the "Indonesian Student Entrepreneurship Innovation Competition (LIKMI) #3". The competition, which took place on March 2, 2024, became a vehicle for 483 teams from 140 universities to present innovative ideas about entrepreneurship.

"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.

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.