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.

A group of KKNM-26381 students from Universitas Negeri Yogyakarta (UNY), assigned in Dusun Simping, Sidomoyo, Godean, Sleman, successfully introduced a high-nutrient local food innovation: tilapia (nila) fish noodles.

This program is one of the KKN flagship projects because it integrates nutrition education, diversification of fish-based processed foods, and community economic empowerment.

Three students from UNY have created an eco-friendly innovation to help farmers control pests effectively without relying on chemical pesticides.

Through the 2025 Student Entrepreneurship Development Program (P2MW) of the Ministry of Higher Education, Science and Technology, the team—consisting of Ihsan Muchlis Amirudin, Afwa Naela Fauzia, and Rose Pita Nur Afifah—developed a device called the Light Trap Insect (LTI). The LTI is a solar-powered automatic pest trap that supports sustainable agriculture.

The PPK Ormawa BEM FMIPA UNY team conducted a workshop for the community of Prawatan Village, Jogonalan District, Klaten Regency, focusing on catfish farming using an IoT-based integrated biofloc-hydroponic system. The event featured Ahmad Ardan Ardiyanto, owner of Dewaponik and a nationally recognized hydroponic practitioner and innovator, as the main speaker.

The workshop covered topics such as biofloc pond management, hydroponic maintenance techniques, and strategies for integrating both systems to support food security and enhance the village's economy.

Students of Universitas Negeri Yogyakarta (UNY) have developed an innovation in the livestock sector by conducting practical training on the production of environmentally friendly fermented animal feed at the Campus Animal Husbandry Laboratory. This activity serves as an applied learning platform to introduce students to natural-based and resource-efficient feed processing technologies.

Universitas Negeri Yogyakarta (UNY) has once again spread the spirit of social care by distributing food packages to orphanages, students, and the surrounding community. This simple yet meaningful action embodies the values of mutual cooperation and humanity that thrive within the campus environment.

Students at UNY once again demonstrated their role in delivering real solutions for society. Through the Student Creativity Programme – Application of Science & Technology (PKM-PI), a student team introduced “SmartCleaner: Solar-Powered Cleaning System & Ammonia Monitoring”, to assist the farmers’ group “Kelompok Tani Ngudi Makmur” in Gunung Manuk Village, Patuk District, Gunungkidul.

The innovation emerged from concerns over a classic issue faced by cattle farmers: the barn is difficult to clean regularly and high levels of ammonia gas pose danger to the livestock.

Students from the Community Service Programme (KKNM) group 27381 at UNY introduced a healthy-food innovation in the form of moringa leaf pudding in Dusun Bolon, Kalurahan Palbapang, Bantul Regency. The programme was initiated by ten students: Amelia Nur Hidayati, Milania Natasya Anggraeni, Novita Nanda Putri, Rayita Kumala Defi, Septian Nurma Revinta, Raden Rara Athalia Diva Reswara, Dwi Yusiana Latifah, Mugi Priyono, Adam Maulana Ar Rizky, and Pradito Naufal Ramadhani.

A group of UNY students successfully developed an environmentally friendly innovation: a biofungicide made from fermented rice straw and a microbial consortium, named BlasOryzin. The product is designed specifically to prevent blast disease in rice plants and to increase the resilience of the plants.

Students of the Bachelor’s program in Culinary Education (S1 Pendidikan Tata Boga), Faculty of Engineering, UNY, once again demonstrated their creativity at the “Culinary Innovation Festival 2025”, held at Garden Level 1 of Sleman City Hall. The event, held on Saturday, 21 June 2025, carried the theme “Fiberlicious” and served as a platform for the 2022 cohort to present their high-fibre culinary product innovations created in the Product Innovation course.