UNU Jogja Promotes Local Economic Transformation Through Food Innovation in Sendangsari Village, Pajangan, Bantul

Bantul, Yogyakarta — A team of lecturers from the Food Technology and Management Study Programs of Nahdlatul Ulama University (UNU) Jogja carried out a community empowerment program for the Women Farmers Group (KWT) Tri Manunggal in Sendangsari Village, Pajangan District, Bantul. The program, themed “Local Economic Transformation,” received competitive funding under the Community Service (PKM) scheme from the Ministry of Education, Culture, Research, and Technology (KEMENDIKTI SAINTEK RI).

“This program is one of UNU Jogja’s initiatives to drive local economic transformation through PKM activities,” said Subekti Hartiningsih, STP., M.Sc., a supervising lecturer from the Food Technology Study Program.

As part of the program, the UNU Jogja team initiated two main training activities. The first was the production of low-purine emping melinjo on August 28. Emping melinjo is a traditional Indonesian snack made from the seeds of the melinjo tree (Gnetum gnemon). The training introduced a special soaking method using vinegar to produce healthier, safer emping. “This method results in emping that is safer for consumption and of higher quality,” Subekti explained.

The second activity, held on August 21, was a diversification workshop on frozen cassava croquettes. In this training, cassava—often considered a modest commodity—was processed into a modern snack with higher market value. Thanks to vacuum-sealed packaging technology, the product is more practical, has a longer shelf life, and is appealing to urban markets. “By processing cassava into frozen croquettes, women farmers can turn local food commodities into high-value products that meet urban demand,” Subekti added.

Beyond product innovation, UNU Jogja also strengthened the group’s capacity in digital marketing, product branding, and household financial literacy. A total of 35 participants took part in digital marketing and branding training led by Diah Ayu Puspaningsih, S.T.P., M.Sc., a lecturer from the Food Technology Study Program. “Product diversification such as frozen croquettes will only be optimal if supported by digital promotion, strong brand management, and disciplined financial records,” she explained.

In addition, Ir. Suhada from the Management Study Program provided financial literacy training by introducing simple bookkeeping methods such as household profit and loss statements and balance sheets. This approach is expected to help group members manage assets, liabilities, and net worth more effectively.

The chair of KWT Tri Manunggal, Ifa Nurviani, expressed her appreciation for the program. “We not only learned to process emping and frozen croquettes more hygienically, but also how to package attractively and manage household finances. We are now more confident that our products can compete in wider markets,” she said.

Through this initiative, UNU Jogja reaffirms its role as a university that not only provides academic education but also acts as a driver of local economic transformation. The program is expected to foster a competitive, environmentally friendly, and sustainable farming business ecosystem. [Latifah]