Healty Food

Amanda Prahastiwi, a 2021 D4 Culinary Arts student at Universitas Negeri Yogyakarta (UNY), has introduced an innovative culinary creation called Kebwul, short for kebab thiwul. This dish combines traditional Indonesian flavors with a modern twist by using instant thiwul flour for the kebab wrap, filled with Padang-style grilled chicken and cassava with green chili sambal. The innovation aims to offer a more nutritious and distinctly Indonesian version of the widely popular kebab.

Tempe Crackers has evolved into a source of pride for Ika Dewi Puspita Sari, a Culinary Arts student at Universitas Negeri Yogyakarta (UNY). This innovative snack stands out as a healthy alternative to conventional snacks, utilizing tempe flour—a "superfood" known for its high nutritional and protein content—rather than wheat flour. The result is a product that is not only delicious but also nutritious, free from preservatives, and safe for daily consumption.

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.

The aloe vera plant is well-known as a plant that is useful for skin and hair health. However, a team of UNY students from the vocational faculty of UNY succeeded in developing other benefits of aloe vera as a healthy drink and food for the community.

This innovative product originated from community service activities in Domban Village, Sleman. The UNY student team and KWT Ngundi Rahayu Domban succeeded in developing candied drinks and cendol.

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.