Students of the Community Service Program (Kuliah Kerja Nyata or KKN) from Yogyakarta State University (UNY), placed in Potronanggan Village, Tamanan, Bantul, held a training program on making tempe nuggets as part of their community engagement activities. The training aimed to encourage residents' creativity in processing local food ingredients and help increase family food security. The activity involved local residents, especially the PKK (Family Welfare Movement) women of Potronanggan Village.

The UNY KKN team involved consisted of Reina Asri, Anggita Ayu Pangestia, Andrean Danu Wardana, Sandi Achmad Fahrezi, Mutia Fajri Rohmani, Frido Ronggo Sanjaya, Nathania Aurelia Dewanti, Fatin Almas Pramono, Lulus Irzha Dewi Handayani, and Muhammad Rifqi Asyraf.

The Head of the KKN team in Potronanggan Village, Frido Ronggo Sanjaya, stated that this activity is a form of student contribution to improving community skills. "We hope this training does not stop at today's practice, but can be continued by residents as new knowledge for family meals or as a small business opportunity. Our KKN program is indeed directed to provide a tangible impact that can be sustained after we finish our duties," he explained on Friday (28/11/25).

As the person in charge of the activity, Nathania Aurelia Dewanti led the training, starting from ingredient preparation and recipe demonstration, to practical assistance for the residents. Nathania explained that tempe was chosen as the main ingredient because it is easy to find in the village and is rich in nutritional value. "We want to present an innovative, healthy, and child-friendly tempe preparation. Tempe nuggets can be a practical side dish alternative, as well as potentially being developed as a home business product," she said.

The training began with an introduction to the ingredients and the benefits of tempe as a source of plant-based protein and fiber. The students then demonstrated the steps for making tempe nuggets, starting with steaming the tempe for 10–15 minutes, mashing it together with sautéed shallots and garlic, and mixing the dough with grated carrots, scallions, bread flour, eggs, salt, and pepper. After the dough was formed, participants were asked to shape the nuggets as desired before coating them in flour and frying them until golden brown.

The residents of Potronanggan Village looked enthusiastic in following every stage. The mothers discussed appealing nugget shapes, how to achieve a soft texture, and tips for making the nuggets last longer if they were to be sold as a frozen product. The KKN students assisted the residents one by one to ensure every participant correctly understood the processing techniques. In addition to providing training, the KKN team also provided a tempe nugget recipe module that participants could take home. The module contained a list of ingredients, steps for making them, and storage tips so that residents could practice again at home.

Mutia Fajri Rohmani added that tempe nuggets have a significant economic opportunity. "The raw ingredients are cheap, the process is easy, and they are well-liked by children. If developed into a frozen product, mothers can sell them to neighbors or nearby stalls," she said. The tempe nugget making program received appreciation from the village officials and residents who attended. They hoped similar activities would continue to be held during the KKN period to enrich household skills.

Through this training, the UNY KKN students successfully created an educational, applicable, and beneficial collaboration for the community. Innovation in processing local food ingredients like tempe nuggets is expected to be an initial step in developing family-based creative economies in Potronanggan Village.