Zero Hunger

Five students of Universitas Negeri Yogyakarta(UNY) have successfully processed tempe into toddler biscuits that are ready for consumption. The five students are Siti Nursipa Wulida (Culinary Education); Nur Evirda Khosyiati (Culinary Education); Rifki Refiyandi (Elementary School Teacher Education); Putri A. Panggabean (Accounting); and Syifaun Nuha A (Management). The toddler biscuits were named Bistbox.

Theodora Arydita, a student of Boga Technical Education UNY, has successfully processed soybean tempeh into donuts. The uniqueness of Dita's donuts is not only in the tempeh mixture. She also added moringa leaves to her donut recipe to create moringa leaf tempe fried donuts.  Moringa leaf tempe fried donuts are made as a nutritious snack for pregnant women. According to Dita, apart from the protein-rich tempeh, the high iron content in moringa leaves will also be very beneficial for the health of pregnant women.

"Hotdog is a long bun that is filled with sausage in the middle, then given vegetables or toppings according to taste. The tempeh sausage hotdog consists of hotdog bun/bread, tempeh sausage, lettuce, tomato, chili sauce, and mayonnaise sauce. I tried to localize this food into Tempe Sausage Hotdog," said Skolastika Damara Pradnyaparamitha, a student of Boga Technical Education UNY.

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.

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).