Indonesia, which is known as an agricultural country, has been blessed with abundant local food resources. However, the lack of references in processing local food products made this potential not optimal. With this reality, the 2016 students of the Catering Engineering Education (S1) and Catering Engineering (D3) study programs, Faculty of Engineering, Universitas Negeri Yogyakarta (UNY) presented "Culinary Innovations Based on Cereals to Encourage the Use of Local Food" in the 2019 Final Catering Project Exhibition at the UNY Auditorium ( 25/05/2019).

Dr. Nani Retnaningsih, M.Pd, as the Head of the 2019 Food Final Project, said that the theme was raised as a spirit to contribute to the nation's culinary development. "This culinary diversity must be maintained and developed so that it will last long," she said.

"On the other hand, culinary has a strategic role in strengthening national identity in international forums. Therefore, the Final Catering Project exhibition is an effort from the campus to provide evidence and references for processing local food ingredients from local into global food products with high taste," said Nani.

Processed products exhibited by students have gone through research for one semester with several stages, proposal preparation, recipe trial, recipe validation, panelist test, external judging, exhibition, and reporting. (hryo, ts-Arfian, Alina)

Source LInk : https://www.uny.ac.id/berita/inovasi-kuliner-berbasis-sarealia-untuk-mendorong-pemanfaatan-pangan-lokal