The Marine Economics Program of Stube HEMAT Yogyakarta inspires students to think about marine as well as entrepreneurial activities to gain economic benefits. This is a form of Stube HEMAT Yogyakarta's support for students to have the courage to make breakthroughs and to be creative having experimented with marine products, even to be marine-based entrepreneurs.

Several students took the initiative to run marine-based businesses according to their interests, including Sarlota Wantaar, who started a business of tuna fried rice and squid fried rice. She chose this business because rice is a daily need, and focused to students as a market segment. She promotes the products by online and by order. Daniel Prasdika initiated the ‘pempek’ business, for him pempek is familiar because he comes from Lampung. Prasdika collaborated with Asti and Wisnu to produce pempek mackerel. The challenge of making pempek is finding the right composition of flour and sour sauce. In addition to the main dish, there are seafood-based accompaniments, such as Daniel who developed ‘pindang’ sambal, a combination of chilies and pindang fish with selected spices. As an agriculture student, he prioritizes organic chili which he buys directly from farmers, and offers spicy level for his chili sauce. In marketing, he sets a price of 15.000 per bottle, an affordable price for students.

An alternative marine-based food as a dessert was chosen by Kresensia Efrieno who produces pudding with a marine theme. As an attraction for her pudding, she made several layers of transparent jelly and sea fish-shaped jelly at a selling price of 2.500 per cup. Furthermore, Eufemia Sarina produces pindang fish 'risoles' which are sold @ IDR 10.000 per package (3 pieces). These risoles consist of ready-to-eat risoles in frozen products, so the consumers may consume them at different times. Not to forget, for drinks, Trustha Rembaka makes seaweed fruit ice consisting of papaya, pineapple, chayote, and seaweed. The seaweed used is Eucheuma Cottonii which is beneficial because it contains fiber, nutrients, vitamins, calcium, and minerals. These ice products are served fresh or frozen in the form of lolly ice.

In marine-based business processes, students learn how to process food and its appearance, promote products, and manage business finances. Stube HEMAT Yogyakarta facilitates students with capital loan support as needed to start a small business. From the business process carried out, students got various profit percentages ranging from the smallest 10% to some reaching 100%. With various models of promotion and selling persuasion, students have experience how to deal with consumers, serving market desires, maintaining product quality, and determining prices.

These experiences enrich not only insight of Indonesia's marine and marine products but also foster an entrepreneurial spirit. They can practice it based on their interests and abilities, either when they are still in Yogyakarta or later when they return to their place of origin. Students, please take another look at Indonesia's oceans and take advantage of the diversity of marine products to increase welfare. Happy innovating! ***