UNY preserves the traditional culinary through the Nusantara Culinary Festival

UNY preserves the traditional culinary through the Nusantara Culinary Festival

12
Jun
2023

"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.

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Processing Cassava into Contemporary Sawut Schotel

Processing Cassava into Contemporary Sawut Schotel

12
Jan
2023

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.

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