2. Zero Hunger

Collaboration to Preserve Dayak Culinary Traditions

Submitted by admin on Mon, 12/23/2024 - 19:08
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.
 
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2. Zero Hunger
4. Quality Education
11. Sustainable Cities and Communities
17. Partnerships For the Goals

UNY Research Reveals Dual Benefits of Minapadi System: Natural Pest Control and Sustainable Fish Feed

Submitted by admin on Mon, 10/14/2024 - 09:28
A team of researchers from Universitas Negeri Yogyakarta (UNY) has explored the potential of the Minapadi system—an integrated rice and fish farming model—as a dual solution for pest control and natural fish feed. Conducted from May to September 2024, the study investigated how insect populations in rice fields could serve as natural food sources for catfish, while also examining the system’s effectiveness in managing pest populations without chemical intervention.
 
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1. No Poverty
2. Zero Hunger
11. Sustainable Cities and Communities
12. Responsible Consumption and Production

UNY Empowers Bugel Farmers with Fish Farming Training to Strengthen Food and Nutrition Security

Submitted by admin on Mon, 08/12/2024 - 17:02
To support food and nutrition security among rural communities, a team from Universitas Negeri Yogyakarta (UNY) conducted a two-day training and mentoring program on household fish farming for residents in Bugel Village, Panjatan Subdistrict, Kulon Progo. The program, held on August 10–11, 2024, at the Bugel Village Hall, focused on promoting sustainable fish cultivation practices. The team—consisting of Prof. Dr. Tien Aminatun, S.Si., M.Si., Rizka Apriani Putri, S.Si., M.Sc., Dr. Fitri Rahmawati, M.P., Dr.
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1. No Poverty
2. Zero Hunger
11. Sustainable Cities and Communities
12. Responsible Consumption and Production
17. Partnerships For the Goals

Food processing innovation: biscuit made of tempe

Submitted by laksanawiditama... on Sun, 07/07/2024 - 16:18
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.
 
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2. Zero Hunger
3. Good Health and Well Being
4. Quality Education
12. Responsible Consumption and Production

Academic discussion between UNY and UNUD related to strawberry propagation by meristem culture

Submitted by laksanawiditama... on Mon, 01/15/2024 - 16:32

The Department of Biology Education of UNY invited expert Prof. Dr. Ir. Rindang Dwiyani, M.Sc. from the Faculty of Agriculture, Universitas Udayana (UNUD) Bali, to discuss the propagation of strawberries by meristem culture.

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2. Zero Hunger
4. Quality Education
17. Partnerships For the Goals

Turning Banana Peel Waste into Healthy Snacks

Submitted by laksanawiditama... on Mon, 12/18/2023 - 14:08
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.
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2. Zero Hunger
3. Good Health and Well Being
8. Decent Work and Economic Growth
11. Sustainable Cities and Communities
12. Responsible Consumption and Production

UNY preserves the traditional culinary through the Nusantara Culinary Festival

Submitted by laksanawiditama... on Tue, 06/13/2023 - 09:37

"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 (

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2. Zero Hunger
11. Sustainable Cities and Communities
12. Responsible Consumption and Production

Processing Coconut into Sweet and Savory Chips

Submitted by laksanawiditama... on Thu, 04/20/2023 - 14:10

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).

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1. No Poverty
2. Zero Hunger
11. Sustainable Cities and Communities
12. Responsible Consumption and Production
17. Partnerships For the Goals

Kacang Umpet, Kepuh Gunungkidul's Local Culinary Treasure

Submitted by laksanawiditama... on Tue, 04/18/2023 - 13:28

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.

Tags: 
1. No Poverty
2. Zero Hunger
3. Good Health and Well Being
8. Decent Work and Economic Growth
9. Industry Innovation and Infrastructure
11. Sustainable Cities and Communities
12. Responsible Consumption and Production
17. Partnerships For the Goals

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