12. Responsible Consumption and Production

Food processing innovation: biscuit made of tempe

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.
 

EFH UNY Recycling Workshop: Developing Children's Creativity Amidst Plastic Waste Crisis

Plastic waste is not only difficult to decompose or biodegrade, plastic waste that is eaten by animals such as fish will eventually be consumed by us in the form of microplastics. This is certainly dangerous both for the environment and for ourselves.

Turning Banana Peel Waste into Healthy Snacks

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.

Procurement of Goods/Services in UNY

One of the core principles of Universitas Negeri Yogyakarta (UNY) is sustainability. The UNY Code of Conduct, which aims to improve human health and safeguard the environment, must be adhered to by the food suppliers. As a fundamental component of our concept, our suppliers must likewise understand and share our dedication to sustainability and the environment. It is our responsibility to consistently motivate our suppliers to integrate sustainable development principles into their supply chains and internal business processes.

UNY preserves the traditional culinary through the Nusantara Culinary Festival

"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 (

Processing Coconut into Sweet and Savory Chips

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).

Kacang Umpet, Kepuh Gunungkidul's Local Culinary Treasure

Peanuts are one of Gunungkidul's famous crops. Peanuts have many benefits, including reducing the risk of cancer, preventing the formation of gallstones, maintaining heart health, controlling blood sugar levels and helping to lose weight. So far, peanut processing has only been boiled or fried.

Batik Motif of Telang Flower by UNY Students Ready to Go GlobalBatik Motif of Telang Flower by UNY Students Ready to Go Global

Telang flowers can grow as ornamental or wild plants with single blue-purple petals. Apart from being an ornamental plant, telang flowers have been traditionally known as an eye medicine and purplish-blue food coloring.

UNY and Wuling Motors Partnership on Technician & Customer Care Training

As a new player in the automotive, PT SGMW Sales Indonesia's sales have increased since 2017. In 2021, vehicle unit sales amounted to 23,290; in 2022, sales increased to 33,000. The increasing sales of vehicle units encourage PT Wuling Motor Indonesia to provide after-sales services by increasing sales and maintenance workshops throughout Indonesia.

Training on Making Purple Sweet Potato Sticks for Jelok Gunungkidul Community

Yam is a plant that grows creeping above the ground, produces tubers in the soil, and can grow on less fertile land. Yam is grown in sandy, loose soil, contains lots of nutrients, has good drainage, and has a soil acidity of pH 5.5 - 7.5.

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