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.

Indonesia is ranked in the top 3 as the largest fish-producing country in the world, after China and India. However, the Balitbang of the Ministry of Maritime Affairs and Fisheries explained that per capita fish consumption in Indonesia has only reached 25.77 kg. This figure is relatively low when compared to other countries, where one of the causes of the low consumption of fish is the price which is still relatively high. This high price is due to the lack of efficient technology and methods of freshwater fish farming currently used.

Cassava peel is usually a waste that is rarely processed. To encourage the utilization of cassava peel waste, a team of UNY students consisting of Widakdo (Biology), Rahayu Iswanti (Chemistry), Vina Marfu'ah (Sociological Education), Wahyu Karunia Putra (Mechanical Engineering Education), and Silviani Dian Aisya (Accounting) initiated the manufacture of "Miesi", healthy noodles from cassava peel.

Cassava (Manihot esculenta) is an abundant food ingredient in Indonesia. The tubers of this plant are usually boiled, fried, or processed into tapai. However, Nurhuda Ihram Faihan, a student of UNY's Applied Culinary Study Program, managed to process this food ingredient into Cream Puff Cassava with a millennial style.

Aloe vera grows a lot in Sitimulyo. "Unfortunately, people rarely use them, so many of these plants are left to rot and even thrown away. For this reason, we are trying to process them into chips and drinks," said Mustofa Agil from the Sitimulyo Youth Organization.