• From Challenge to Achievement: Rhoudhotun Fadhillah Redefines Possibilities in Education
    Posted: December 27, 2024, 5:12 pm

    In an inspiring moment for Universitas Negeri Yogyakarta (UNY), Rhoudhotun Fadhillah, a student of the Special Education (PLB) Program, confidently stepped into her thesis defense to present a groundbreaking study. The session, held at the Faculty of Education and Psychology (FIPP) on Friday, December 27, 2024, marked a milestone—not just for Rhoudhotun but also for inclusive education.

    Rhoudhotun’s research, titled "Improving Reading Skills Using Wordwall Media for Students with...
  • From Challenge to Achievement: Rhoudhotun Fadhillah Redefines Possibilities in Education
    Posted: December 27, 2024, 5:12 pm

    In an inspiring moment for Universitas Negeri Yogyakarta (UNY), Rhoudhotun Fadhillah, a student of the Special Education (PLB) Program, confidently stepped into her thesis defense to present a groundbreaking study. The session, held at the Faculty of Education and Psychology (FIPP) on Friday, December 27, 2024, marked a milestone—not just for Rhoudhotun but also for inclusive education.

    Rhoudhotun’s research, titled "Improving Reading Skills Using Wordwall Media for Students with...
  • Collaboration to Preserve Dayak Culinary Traditions
    Posted: December 23, 2024, 7:08 pm
    A collaboration between the Universitas Negeri Yogyakarta (UNY) and the Education and Culture Office of North Kalimantan Province has resulted in the publication of a book highlighting the unique culinary traditions of the Dayak community. The book is an outcome of extensive ethnographic research aimed at documenting and preserving the culinary heritage of the Dayak people, which holds a significant place in their cultural identity.
     ...
  • Collaboration to Preserve Dayak Culinary Traditions
    Posted: December 23, 2024, 7:08 pm
    A collaboration between the Universitas Negeri Yogyakarta (UNY) and the Education and Culture Office of North Kalimantan Province has resulted in the publication of a book highlighting the unique culinary traditions of the Dayak community. The book is an outcome of extensive ethnographic research aimed at documenting and preserving the culinary heritage of the Dayak people, which holds a significant place in their cultural identity.
     ...
  • Collaboration to Preserve Dayak Culinary Traditions
    Posted: December 23, 2024, 7:08 pm
    A collaboration between the Universitas Negeri Yogyakarta (UNY) and the Education and Culture Office of North Kalimantan Province has resulted in the publication of a book highlighting the unique culinary traditions of the Dayak community. The book is an outcome of extensive ethnographic research aimed at documenting and preserving the culinary heritage of the Dayak people, which holds a significant place in their cultural identity.
     ...
  • Collaboration to Preserve Dayak Culinary Traditions
    Posted: December 23, 2024, 7:08 pm
    A collaboration between the Universitas Negeri Yogyakarta (UNY) and the Education and Culture Office of North Kalimantan Province has resulted in the publication of a book highlighting the unique culinary traditions of the Dayak community. The book is an outcome of extensive ethnographic research aimed at documenting and preserving the culinary heritage of the Dayak people, which holds a significant place in their cultural identity.
     ...
  • Food processing innovation: biscuit made of tempe
    Posted: July 7, 2024, 4:18 pm
    To strengthen food security, UNY encourages various innovative efforts in processing various alternative food ingredients. Five UNY students consisting of 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) successfully developed tempe-based biscuits for toddlers named Bistbox.
     
    Bistbox is made using tempe and all...
  • Food processing innovation: biscuit made of tempe
    Posted: July 7, 2024, 4:18 pm
    To strengthen food security, UNY encourages various innovative efforts in processing various alternative food ingredients. Five UNY students consisting of 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) successfully developed tempe-based biscuits for toddlers named Bistbox.
     
    Bistbox is made using tempe and all...
  • Food processing innovation: biscuit made of tempe
    Posted: July 7, 2024, 4:18 pm
    To strengthen food security, UNY encourages various innovative efforts in processing various alternative food ingredients. Five UNY students consisting of 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) successfully developed tempe-based biscuits for toddlers named Bistbox.
     
    Bistbox is made using tempe and all...

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