Stube HEMAT Yogyakarta once again collaborated with the KKN STPMD APMD student team led by Jerliyando George Korwa together with Karang Kauman youth to discuss Youth and Social Entrepreneurship (Friday, 6/09/2024) in Karang Kauman, Wijirejo, Pandak, Bantul. The solidarity of local youth in the Karang Youth Association (IRKA) community deserves appreciation, because through this community they can develop their potential as best they can. In this discussion, Trustha Rembaka from Stube HEMAT Yogyakarta explained the potential of Indonesia's demographic bonus which can be a blessing and a disaster. A blessing, if human resources have space to work, and a disaster if, at their productive age, they are unemployed and do not have sufficient skills.

Initially, participants learned about social entrepreneurship, where individuals or groups try to solve a social problem with an entrepreneurial approach or start a business that provides social benefits. Individuals who work as social entrepreneurs have the initiative and are ready to take risks in creating positive changes in society through their initiatives. In starting a social entrepreneurship, there are several key questions, such as, what social problems that attract the most? What solution ideas are offered to answer the social problems? What kind of changes are expected from these solutions? What kind of community empowerment is taken from implementing the solutions? What is the business strategy to support the change process? And, what are the indicators of success of the efforts made? So in social entrepreneurship, there are four important aspects, including creating business opportunities as a form of empowerment, profitable businesses to answer social problems, achieving long-term changes, and using a business and social approach. In this session, participants were introduced to several stories of young people who initiated social entrepreneurship to solve social problems around them.

Furthermore, Trustha revealed the social reality in Bantul and the participants observed them, likewise the number of the poor in Bantul is 126.93 thousand people (National Socio-Economic Survey, BPS DIY 2024), the Bantul regency government is only able to process 35 tons of waste/day out of 95 tons/day (DLH Bantul, April 2024), in 2023 there were 2,863 stunted babies in Bantul (Dinkes Bantul, 2024), 22,783 people were unemployed (BPS DIY, April 2024), 118 cases of violence against children, women and men (Women's Empowerment and Child Protection Service, Population Control and Family Planning - DP3APPKB Bantul, 2024), and a decrease in the number of farmers in Bantul from 62 thousand to 58 thousand (DKPP Bantul, 2023).

From this stage, in groups, the participants tried to find solutions to solve social problems independently and sustainably. One group learned about the waste problem, which they could do in their environment, namely by sorting waste and distributing it to collectors. The proceeds from the sale could be used for the organization's cash flow and to finance activities. Meanwhile, another group targeted the problem of stunting, which cannot be separated from economic and knowledge limitations. The idea arose about starting a yard garden for food sufficiency and literacy efforts for the closest family about nutrition and health of pregnant women. The idea also emerged for the community to become a space for self-development as an anticipation of juvenile delinquency, through self-skills such as public speaking, animal husbandry, and multimedia.

The spirit that exists in young people needs to get a positive space for expression, one of which is to move them as agents of change in their area. Continue to work with the provision of potential and social problems within the context of the local area. Viva young people! ***

The virtual discussion of Stube HEMAT Yogyakarta is a learning space for students and activists to share and equip each other with knowledge and information (Sunday, 5/8/2024). This discussion provided participants with  a comprehensive understanding to see the potencies around them, initiative steps, and how to start finding suitable partnerships for networking.

Rudyolof Imanuel Malo Pinda, S.Sos, M.A, an activist of Stube HEMAT Yogyakarta who has just completed his Master's studies at the Faculty of Social and Political Sciences of Gadjah Mada University (UGM) is happy to share the results of his research on tourism development in Sumba, using Community-Based Tourism (CBT) approach in Laiuhuk Hill, Wairinding for other fellow students. His research is a kind of contribution to develop his region, especially East Sumba, in which along with the development of technology, various information is easily to be accessed while public knowledge is growing, including tourist appeal for accessible  area that the public may know easily, one of which is Laiuhuk Hill in Wairinding, East Sumba.

In his presentation, Rudy revealed his starting point entering Laiuhuk Hill, such as, tourism is an asset that yield benefits for the community if it is managed properly for the social welfare, not negative effects as conflicts among communities regarding tourism management rights, environmental damage, even the marginalization of the local communities because of their limitations, and worst, tourism facilities are not  complete yet. For that, it is important to implement CBT in its management.

Laiuhuk Hill is 25 kms away from the center of Waingapu City to the West. This hill has its uniqueness for its shape of winding hills with vast savanna grasslands, a distinctive atmosphere at sunrise or sunset, green  landscape during the rainy season and then brownish during the dry season, and the location is on the edge of the inter-regency road. Further, Rudy reminded the participants about the tourist appeals covering four aspects, namely Attraction, Accessibility (ease of access to the location), Amenities (availability of supporting facilities), and Ancillary (as an official institution that supports tourist attractions). Currently, the area's management is the responsibility of the local BUMDes, after receiving assistance from the Tourism Office. The future development process is still needed to attract more tourists to come and to give more benefit for the local community.

Attraction needs to be performed sustainably while access is already quite good with public transportation, main roads, visitor stairs, and footpaths to the location. There are also ‘loko-loko’ or gazebos and bathrooms for visitors, horse rentals, and typical Sumba cloth. Interesting ideas emerged during the discussion, such as the need to involve local craft groups that produce woven fabrics, accessories, local food, or various trinkets as souvenir. There are also several other ideas for a cultural festival in that place, tour guide training, and quaint-developed tour packages in collaboration with related agencies and tourism agents in Sumba.

In this case, young people need to participate actively to develope local potencies around them by taking real steps to start and finding suitable business partners as a network so that the potency of Laiuhuk Wairinding Hill can provide social and economic benefits optimally. ***

I'm just a cassava guy... Do the readers remember the song entitled “Singkong dan Keju” (Cassava and Cheese) launched by Bill & Brod in 1986? The song's lyrics are intriguing with the depiction of the disparity between cassava and cheese. It is clear in the listener's mind that there is a gap between a cassava guy with an image of simplicity and the cheese girl with an image of the upper class glamor and prestige. In the final conclusion of the song, it is stated that cassava and cheese are things with different level, so this song accidently instills a sense not to proud of cassava, which in Latin is called Manihot esculenta or Manihot utillissima.

The description above is a kind of paradox when we visited the D-9 cassava cheese outlet in Ledok-Ngaglik Village, Salatiga. With a modern design, the D-9 cassava cheese cafe is never lack of visitors who want to enjoy delicious processed cassava such as fried cassava cheese, ‘cemplon’, ‘combro’, ‘klenyem’, pastel, and various other cassava-based products. Visitors can feel full even without eating rice as the daily consumption.

Together with the women of RT 59, who like challenges, I explored the cassava village where D-9 cheese cassava is produced. The directions at the corner of the T-junction illustrate that this village is thriving with cassava production, there are directions to 'telo' brownies, cassava nuggets, cassava kriwil, gethuk, and ‘semesta’ (processed cassava). The production house is just about 300 meters from the cafe which can be reached on foot. There is a large house where employees start the production activities, from soaking, cutting, peeling, washing, sorting, frying and making various cassava production. Six and a half tons of cassava every day as the raw material is consumed by the D-9 cassava cheese cafe. It is not just a casual cassava business, but it could be said as ‘octopus business’ of the cassava business, started by  Hardadi selling fried cassava from his cart at the Pancasila field in Salatiga in 2009, which is currently able to recruit 120 employees with decent wages, even many female workers are recruited here. ‘The cassava guy’ has become king in Salatiga and even the echo of his business has made Kick Andi and Dedy Corbuzier (national presenter) invite him to Jakarta to tell about the success of his cassava business.

The D-9 cassava cheese cafe not only sells processed cassava, but also offers educational tours telling how the cassava is processed, as well as cassava cooking practice. A large hall above the cafe accommodated all of us to hear the history of the D-9's initiatives. The most interesting thing is that the name D-9, which is currently quite popular trade mark, is the name of a prison room where Hardadi lived for several months because of drugs abuse, which was a turning point in his extraordinary life change. Repentance, hard work, sincerity and collaboration with local agencies such as the Industry and MSMEs agency, tourism agency, agriculture ministry and other parties have made this business grow rapidly.

Being proud of local potency is the first step to develop everything. Please discover the local potency of each region and become a king, like the cassava guy who is currently a real king. ***

The holiday season is a good moment for collaboration between Stube HEMAT Yogyakarta with the branch church of Wonosari Javanese Church in Bendungan Karangmojo through a Vacation Bible School (Sekolah Alkitab Liburan - SAL) activity for Sunday School children. This activity integrates learning about the Bible, gardening, and life skills.

This idea came up from thoughts about early childhood development, namely pre-operational, where children learn about the environment around them that they see, touch, and feel based on their senses. This will encourage the development of thinking ability so that they can learn cognitively independently, behave well, and independently carry out daily activities. They can develop language skills and problem-solving.

Trustha Rembaka, S.Th., manager of the Stube HEMAT Garden, guided the series of SAL events for Sunday School children which were held for two days (Tuesday and Wednesday, June 25-26, 2024). Activities carried out on the first day included getting to know more about the Bible, the names of the books, and their authors, of which from the sixty-six books of the Old Testament and the New Testament there are around forty Bible writers with various backgrounds, from a healer, king, prophet, fisherman, teacher, tent maker, to a farmer and warlord. This also shows the message of the Bible itself about God's presence in a person's life, so that children also experience growth in faith. The next activity was to go around the Stube HEMAT garden to observe and record what plants and animals are in this garden. They specifically observed the types of harvests that could be obtained from plants, whether from the roots, stems, leaves, flowers, or fruit, which was continued by telling their findings. The closing activity on the first day was making orange beverage to hone their life skills, where they boiled water, squeezed oranges, added sugar, and make their desired tasted. Previously, they mentioned the types of oranges they had met before.

On the second day, Trustha introduced songs about the names of books to Sunday school children. This helps them remember the names of the books. In addition, by using colored cards with the names of the books, they sorted out which ones were included in the Old Testament and the New Testament. The cooking activity is filled with the practice of frying mushrooms. They distributed the tasks to clean the mushrooms, prepare the dough, and prepare the tools for frying. Each gets the opportunity to fry mushrooms in the beginning until to drain it. In the gardening activity, they learn about planting media and choosing the available plant seeds for them to grow, covering eggplants, tomatoes, celery, and chilies. They chose eggplants and tomatoes to be planted in polybags and taken home to be cared for at homes.

Although short, this event left an impression on the participants, as it’s expressed by Anggita, a fourth grade at BOPKRI Wonosari 2 Primary School, expressing her joy in learning at this event, being able to plant vegetables, and meeting friends. She also invited others to visit the Stube HEMAT garden.

Give children the opportunity to learn about spirituality, how to relate to nature, and to develop their life skills that equip them to live their lives in the future. Happy learning and growing kids! ***

One indicator of a developed country is that 14% of the population are entrepreneurs, whereas in Indonesia it is still below 4% (data from the Central Bureau of Statistics - BPS 2023). This requires efforts to encourage economic revival and the emergence of job opportunities, where students must also play a role in increasing the percentage of entrepreneurs in Indonesia. Among students themselves, there are several post-college options, such as civil servants, office employees, entrepreneurs, or continuing their studies.

In line with the above reality, Indonesia's Global Entrepreneurship Index (GEI) is ranked 75th out of 132 countries in the world. GEI itself is one of the parameters of the entrepreneurial ecosystem in a country, which measures community attitudes, resources, and infrastructure that form the entrepreneurial ecosystem in a country. There are 14 aspects measured, namely perception of opportunities (opportunity perception), skills in building a startup (startup skills), risk acceptance, networking, cultural support, opportunities to start a startup (opportunity perception), technology absorption, human capital, competition, product innovation, process innovation, high growth, internationalization and capital risk (risk capital).

In addition, the interesting findings of the Global Entrepreneurship Monitor (GEM), a survey-based research team on entrepreneurship around the world, regarding the Adult Population Survey, GEM provides an analysis of the characteristics, motivations, and ambitions of individuals starting businesses, and social attitudes towards entrepreneurship, namely that women entrepreneurs need to get more support. Experts in 37 of 48 countries rated social support for women as unsatisfactory, but 28 of 48 countries rated women entrepreneurs' access to resources as good. Another finding is the fear of failure for prospective entrepreneurs in creating new start-ups, especially women. At least two in five adults saw a good opportunity but did not start a business because they were afraid that it would fail, which appears in 35 out of 45 countries, including women who saw a good opportunity in business but did not want to start because they were afraid of failure.

Regarding the key point of women and entrepreneurship, Stube HEMAT Yogyakarta together with students had a direct dialogue with young people and business practitioners in Purworejo, Central Java (24/5/2024). In a dialogue held in the Angudi Laras Credit Union office hall, Rena, Verena Devi Andini's nickname, revealed that she was a young woman from Purworejo who was a student. However, she also manages a culinary business and works in a Credit Union office.

She manages a fried chicken culinary business with the ‘Lapak Chicken’ brand located in Purworejo. The spirit of business has emerged since high school by implementing the ‘just tip’ model, or small tip for entrustment services. It is still simple, namely when she goes to Yogyakarta or other cities she posts stories or statuses on social media and opens up opportunities for people to order goods or food.

In 2020, it will be a new step to start a culinary business based on fried chicken. She admits that there are many competitors in this segment, but she believes in her choice by developing marketing strategies, networks, and the uniqueness of the menu she markets. From her marketing strategy, she maximizes social media for promotions, greeting customers, and documenting her business. From the network, she takes a personal approach to customers, and communities and enters online applications. Meanwhile, from the menu, she highlighted the various toppings and chili sauces on the menu. Rena's entrepreneurship has not only provided income for herself but also opened up employment opportunities for other people, where currently she has two employees working for her. Rena's important note for students in starting and managing a business is to be brave and to fight the laziness.ote for students in starting and managing a business is to be brave and to fight the laziness.

On another occasion, the students also learned about the Angudi Laras Credit Union which was explained by Dyah Siwi Restuningsih, one of the administrators. She said that the Angudi Laras Credit Union was initiated by GKJ Klasis Purworejo (Javanese Christian Churches group in Purworejo regency) as a means for Economic Empowerment of the Congregation and Community. Starting on January 3, 2011, with  28 people and the capital less than 3 million, however currently it has 1.300 members with assets of around 12 billion rupiah. With the motto 'tuwuh' (grow), 'ngrembaka' (develop) and 'munpangati' (useful), CUAL is determined to build a quality life together.

With this dialogue, students will gain more insight into the world of work, and understand the challenges that exist whether they are workers or starting a business. Especially for female students, this interaction and dialogue can encourage and open their horizons, become learners, and consistently improve their quality. So the question is whether students can become owners of an entrepreneur? It turns out that they can! ***

Living in Waerebo, known as a unique area and a tourist destination, inspired Kresensia Risna Efrieno, or Isna, as she is called, to create a creative business by promoting t-shirts as souvenirs. Now, she is living in Yogyakarta and as a young activist she takes the initiative to produce t-shirt designs from Flores area and its surroundings. Isna produces t-shirts with the Bengkes Nai brand, which means ‘a hopeful heart’. By the brand she created, it is hoped that the t-shirt business can become a sustainable business and provide a better life.

Isna chose t-shirts because t-shirts are commonly worn by all ages people, from children to the elderly, and it may be accepted in various regions. Apart from that, the need for t-shirts can be said to be stable because they are flexible, have varied models, and are available in various price options. Even t-shirts  may become a trend and show a lifestyle. Apart from that, the consideration of pursuing a t-shirt business, among other things, is as a space for expression of the creativity that appears in t-shirt designs, the images, fonts and writing, color combinations, to certain messages. T-shirts have a wide market segment and have various functions such as fashion, daily wear, sports, special events, souvenirs, conveying messages, or showing certain communities. T-shirt production requires relatively affordable costs, meaning that the capital spent depends on the production quantity, t-shirt material, and type of design printing (screen printing, embroidery, or other techniques). T-shirts also promise profits, because, between production costs and selling prices, there is a sufficient margin as profit, if the business is managed well, effective targeting market segments, right in marketing strategies, and always up-to-date.

The production process of Bengkes Nai's t-shirt begins with brainstorming ideas, formulating design alternatives, and determining the t-shirt material and type of printing. As a first step, she promoted t-shirts with the iconic Waerebo design, t-shirts with typical Flores images, and t-shirts with wise words from the Manggarai area, in addition to t-shirts with other designs. One example of wise words on the t-shirt is Neka Hemong Kuni Agu Kalo, which means ‘Never Forget the Land of Birthplace’. T-shirt marketing is done through social media and direct sales in her hometown. One marketing strategy is producing t-shirts in limited quantities to create a sense of pride among consumers when they own them. Until now, Isna and her family have been marketing the t-shirts in their hometown to the local community and tourists who come to Waerebo.

The t-shirt business is a learning process, how to come up with new ideas, design impressive designs, and market creatively so that the product is accepted by consumers. The most important thing is the woman’s courage to step up to start a business that deserves appreciation and support. Keep moving forward and be creative through Bengkes Nai T-shirts! ***

The Stube HEMAT Garden in Gunungkidul received a visit from a group of youth from Surakarta, precisely from the youth GKJ Gebyog (Javanese Christian Church). They were interested in observing oyster mushroom cultivation, from how to pioneer and start an oyster mushroom business, as an alternative activity they could do both collectively in their community and individually. Actually, it answered their curiosity because for some time they had seen posts about oyster mushrooms and the Stube HEMAT garden on Instagram and WhatsApp. Finally, they realized the study visit on Saturday, April 27, 2024.

Trustha Rembaka, the manager of the Stube HEMAT Garden and the owner of the ‘Mas Koko Mushroom’ of the oyster mushroom house, warmly welcomed their arrival. From the introduction, it was revealed that they often held culinary sales and the profits were for youth community activities. Well, who knows, oyster mushrooms could be an alternative that they would try in the future. Trustha explained the concept of the Stube HEMAT Garden as a learning medium for anyone interested in food and integrated food availability or integrated farming.

Regarding oyster mushroom cultivation, Trustha revealed that this business is still in a small-scale, as there are still baglogs under 1000. Oyster mushrooms are the choice because they are easy to grow and simple to care for, the local market share is still open and tends to increase; and healthy. The oyster mushroom planting medium or baglog contains soft powder but non-sap wood, bran, and mill lime with a certain composition, put in Polypropylene (PP) plastic, then install the baglog cover ring. The sterilization process by steaming the baglog for 6-8 hours. After cooling, the mushroom seeds are inserted into the baglog through the neck of the baglog and then just let it incubate to fill the baglog.

For the mushroom houses, you can use an idle room or build a room to place the baglog to grow. It is important to maintain the condition of the mushroom house at the temperature of 22-28° C and a humidity of 70-90% by fogging the floor or ground and on the baglog. If the mycelium has filled the baglog, it is time to open the baglog cover and make additional holes for the oyster mushroom growth path. Oyster mushrooms can be picked 3-5 days after sprouting and the oyster mushroom harvest only lasts 10 hours at room temperature, and 2-3 days in the refrigerator. Oyster mushrooms themselves can be marketed in the form of fresh mushrooms, or processed such as mushroom satay, mushroom soup, mushroom meatballs, crispy, chips, and other processed products.

The discussion became more interesting when discussing budgeting, outside of the construction needs and equipment, the cost per thousand baglogs is IDR 2.5 million, while the potential harvest per baglog is 3 ounces / 0.3 kg (minimum). With a 10% risk of failure to grow, the calculation obtained from 0.3 kg x 900 baglogs is 270 kilograms. With farmer prices in Yogyakarta ranging from IDR 15,000, the results per two months are IDR 4,05 million. Regarding marketing, of course, producers do various sales methods both offline and online orders, product promotions from the closest environment, community, and network, and distributing to markets, small-scale vegetable sellers, and nearby restaurants. The next activity is harvesting oyster mushrooms. One by one, they observed the mushroom house, mushroom racks, and baglogs, including how to harvest oyster mushrooms. Some of them were skilled at picking but some seemed hesitant to pick the mushroom, but it did not reduce the excitement of the current study visit.

At the end of the visit, Eunike Sari, one of the participants expressed her impressions, as follows "This is my first time visiting the ’Mas Koko Mushroom’ of mushroom house, the first impression I felt was that it was very nice to have a large garden like this, so that, it can be used as a business field that generates income in addition to meeting the needs of my own family. I am grateful to be able to come directly so that I can pick my oyster mushrooms with the best choices of course. Thank you Stube HEMAT mushroom house and garden, for allowing me to visit and harvest oyster mushrooms with good quality."

A new step has its challenges, by opening the mind more broadly and finding various alternatives to work on, someone will dare to step forward to take opportunities and do them with sincerity.***

Attending Inclusive Workshop on Kampala Principles in Indonesia

The Kampala Principles are guidelines for business and civil society to achieve the SDGs. The Kampala Principles emerged from the Global Partnership for Effective Development Cooperation (GPEDC) meeting in Kampala, Uganda (March 2019). GPEDC itself was founded in 2011 in Busan, South Korea, as a platform for stakeholders that aims to increase the effectiveness of development cooperation and to contribute to achieve the Sustainable Development Goals (SDGs).

The point of achieving the SDGs became a concern for Stube HEMAT to take part in the online workshop initiated by YAKKUM about Inclusive Workshop and Dialogue on Kampala Principles in Indonesia: Opportunities for Collaboration between Government - Private - Civil Society Organizations for Development Effectiveness (Thursday, 18/04/2014). YAKKUM is a member of GPEDC in Indonesia that took part in monitoring training on the extent to which the government and private sector involve civil society in development cooperation, as emphasized by GPEDC and the Kampala Principles as its guidelines, YAKKUM received a mandate to report progress in Indonesia after last year's monitoring.

In her presentation, Rita Tri Haryani from the YAKKUM Rehabilitation Center explained that the meeting was aimed to socialize the results of the Kampala Principle Assessment survey and consultation in Indonesia and to initiate inclusive dialogue for opportunities for effective partnership cooperation between the Government, the Private Sector and civil society organizations. So, it is hoped that stakeholders will know the gaps in the implementation of the Kampala Principles, especially regarding cooperation between the private sector and civil society organizations, and strengthen effective partnership cooperation between government, the private sector, and civil society organizations in development cooperation.

She continued, that the Kampala Principles include: 1) inclusive state ownership by strengthening coordination, alignment, and capacity development at the state level; 2) results and impacts following sustainable development targets through schemes that benefit all parties; 3) inclusive cooperation by building trust through inclusive dialogue and consultation; 4) transparency and accountability by measuring and disseminating sustainable development results; 5) goals that no one is left behind, by identifying, sharing and mitigating risks for all parties.

The next resource person, Rokhmad Munawir from YAPPIKA (Foundation for Strengthening Indonesian Community Participation, Initiatives and Partnerships) explained that YAPPIKA is engaged in policy advocacy and improving public services in Indonesia. In his presentation, one of the programs was presented, namely safe schools, where education is a basic right, schools become inclusive and safe places, by improving the quality of school sanitation, school facilities, and freedom from violence. Moreover, he also revealed that the various donors who participated in supporting program activities came from the public, institutional donations, philanthropy, corporate CSR, and multi funding.

Beta Wicaksono, from Exxon Mobil Cepu Limited Community Relations, said that the company's oil mines cover the Cepu, Tuban, and Bojonegoro areas, so the company's priority is to develop communities in these three areas, in line with regional development plans. There are several forms of corporate social responsibility, including increasing human resources through teacher training centers, training woven craftsmen, including quality control from craft market providers, providing sanitation and biogas installations, and renovating local markets.

From this meeting, the idea emerged to create more intense communication between civil society organizations in the form of coordination and sharing information on opportunities for cooperation with the government and the private sector, so that civil society organizations become more solid and the community life improves. ***

The initiation of a garden and learning site in Gunungkidul is one of Stube HEMAT Yogyakarta's steps to apply theory and practice from its programs, such as food diversity, water use, integrated agriculture, and social entrepreneurship. Students and whoever can learn while doing practise here according to the topic of interest.

Some of the learning platforms include integrated agriculture, such as diversity of food crops by planting crops based on the harvest, such as harvesting roots in the form of cassava and spices; harvesting stalks such as sugar cane; harvesting leaves such as mustard greens, spinach, cassava leaves, kale, and katuk; harvesting flowers such as papaya and kecombrang; harvesting fruit, such as eggplant, tomatoes, chilies, long beans, and loofah.

Another learning facility is a tarpaulin pond for raising fish as a source of food and protein, while the water can be used to water plants. Why use tarpaulin? It addresses the challenges of soil conditions in Gunungkidul which tend to be chalky and has high porosity, so it needs appropriate tools to prevent water from seeping quickly. Another challenge in farming activities is watering that’s more suitable using drip watering because it is calculated to be more efficient in energy and water need than the drip and puddle method. Here, students can learn various watering techniques and assemble installations, so they can choose and implement a system that is suitable with the soil condition of the place where they live.

Oyster mushrooms are cultivated in the mushroom greenhouse complementing the food diversity in this garden with the production of fresh oyster mushrooms. 100 grams of Oyster mushrooms contain nutrients of 30 kcal energy, 1.90 g protein, 0.10 g carbohydrates, 5.50 vitamins B1, B2 and dietary fiber (https://besargizi.com/gizi/detailproduk /472/nutritional-value-of-fresh-oyster-mushrooms). Students and whoever interested can explore oyster mushroom cultivation, and learn to process oyster mushrooms into crispy mushrooms, mushroom chips, mushroom powder, and mushroom floss.

As a supporting medium for learning in this garden, students can also explore the use of rainwater which is processed through rainwater processing installations as an electrolysis process. Also, several spots for camping grounds complement the Stube HEMAT garden.

Learning is 'lifelong learning' process that a person can continue to learn happily and sustainably to have self- development and it lasts throughout life. Stube HEMAT Yogyakarta is here as a learning space for all.***

In the world of work, women face tougher challenges than the men due to several factors such as: being considered to do low-quality work that leads to lower wages, smaller opportunities for future development, and various other situations. Some of these realities become an understanding for women to see the gaps in the  world of work and they are equipped to face the challenges of a tougher world of work. By using a new perspective, women become open-minded learners to be more qualified and to be able to find alternative jobs based on their hobbies and interests. Apart from that, women can also be active in creating activities in their communities.

The following are some experiences and opinions from Stube HEMAT Yogyakarta female activists who work in their hometowns and other areas.

Deby Koro Dimu. She works as a teacher in the hinterland of Papua, specifically in Afu-afu, Teluk Arguni Atas. The village can be reached from Kaimana using a speed boat for four hours. She comes from the Sabu island, East Nusa Tenggara. After graduating majoring in Mathematics and Natural Sciences Education at a campus in Yogyakarta, she applied as a teacher and was placed in West Papua.

Regarding women and the world of work, she revealed that there is always a comparison between women and men, sometimes women are the last option to get equal opportunities, for example, to become leaders, related to representatives and decision-makers. It happen due to cultural influences and societal perceptions where women are considered weak, especially in the remote areas, because women tend to be housewives and have limited formal workspace.

She found enlightenment when she entered the world of work and discovered her identity to explore a wider world and challenge herself to manage several difficult situations independently that she previously thought she was unable to handle. For example, when she got a work opportunity and made the decision to work far away, in Kaimana, West Papua. In the place where she works, she found valuable things, because when women have the same space as men, it cannot be denied that a job will be more inclusive, so it is necessary to ensure that when women are involved, the person remains safe, comfortable and able to do.

Susana Sinar. She reveals her experiences regarding women and the world of work. Initially, she worked in a souvenir shop in Labuanbajo. While working, she felt comfortable because she received appreciation and good responses in society and the work environment. She worked as a marketing staff after going through several open selection stages which were attended by men and women. In her career, Susana decided to change professions. Currently, she works at the Kaju Wangi village office, Elar District, East Manggarai. She was part of five women of fourteen village officials. According to her, this condition is a kind of improvement since women are involved in the village development process.

From her experience, currently, there are no more obstacles for women to work, there are various job opportunities, it just depends on how they optimize their abilities or not. During her time working in companies and government, Susana saw that when someone has abilities and skills, they will be accepted, appreciated, and trusted, so she reminded women fellows the importance of self-improvement, and having the courage to process and compete.

Mutiara Srikandi. She revealed the perception in her area that women have limits; first, the age limit for marriage; and second, the boundaries for career. Conventional culture, which places men as the ones who must be taken care of and respected, is an obstacle for women to change their perceptions to be more advanced. It is an irony that if a woman has a better career, she will be the one to blame, also if she has a higher education, the woman can be blamed because of the social stigma that  women are there to serve and to take care of the family.

According to her, ideally, women need to have space to develop, get wider trust, and have their aspirations heard, so they can do things differently and better, and even make breakthroughs. Mutiara herself is an energetic young activist, an alumnus of Interior Design at a campus in Yogyakarta, and active at Stube HEMAT Yogyakarta while still studying in Yogyakarta. Currently, she lives in Bandung and runs a business under the Heloska.id brand and  she is also starting an English course.

Based on the experiences of several young women above, when women find the strength to develop in responding to work challenges, they break the stigma about women are weak and limited, even women can make breakthroughs beyond what the public thinks. Let’s young people, especially women, be brave and be ready to face the challenges of the world of work ahead. Women definitely can.***

“I choose spinach chips!” The title above was expressed by Septyn Sihombing. She’s studying at Yogyakarta Technology University, majoring English Literature with a concentration in business so one of the courses is entrepreneurship. One task of the course is producing a product and marketing it. Septyn and her group chose a spinach-based product as the main ingredient. This idea emerged from Stube HEMAT Yogyakarta's activities regarding food diversity, food processing, and entrepreneurial ideas. In this activity, participants learn not only to recognize the food potencies in their surroundings but also to develop creativity as income.

 "I chose spinach chips as a snack product to be promoted because spinach has many benefits, especially for health, familiar to the public and affordable. "The snack product is commonly consumed by various people groups, so it is not only delicious but nutritious for the body," she explained. Several genus of spinach are often found in Indonesia, each with its own characteristics: 1) Amaranthus viridis has broad but small leaves, green stems, and reddish-green flowers, and the seeds are easy to pick. 2) Amaranthus dubius has small and short leaves, green and red leaves, the stems have small spines in the leaf axils, and the flowers are green. 3). Amaranthus palmeri has dark green leaves of medium size, dark green stems, and dark green flowers, but has the highest nutrition. 4) Amaranthus hybridus, a natural cross of red and green spinach, has large green leaves with clustered flowers. 5) Amaranthus cruentus, red spinach, has red leaf surfaces and greenish on the reverse surface.

Spinach chips can be an alternative snack because they have several advantages, namely first, snack lovers not only consume snacks but also get nutrition from spinach; second, this spinach chips product does not use MSG; third, spinach chips are suitable as an alternative snack with the right packaging size when traveling and it is edible any time; and fourth, spinach chips have a long expiration date of several months.

There are some challenges faced in the production process, such as the dough is  too runny or too dry because we are still looking for the right ingredients, the manual rolling process using hands with a wooden roll, and molding the dough into triangles using a knife. If the dough is too hard it will be difficult to achieve the right thickness, and the spinach chips will not be well cooked, whereas if the dough is too soft it will be difficult to lift and will break easily because it sticks to the base, so you have to re-mold it. Apart from that, the heat of the fire when frying also determines the level of doneness and color of the chips.

The spinach chips were marketed during a student expo held on campus. The consumers responded well to spinach chips. They are interested and enthusiastic to buy them because they are uniquely made from spinach, with their various flavors available, such as sweet corn and balado, besides the original taste.

Septyn emphasized that in the work field, everyone must prepare his/her self-confidence, ability, and creativity, taking part in an internship or part-time work programs that are relevant to field of study, including building networks through seminars, workshops or other events that can help to connect with people in your field of interest. Come on, young people, start recognizing your abilities and make breakthroughs! ***

 "...instead of being busy waiting for work opportunity, it's better if I initiate my own work." This interesting statement came from Rexine Yeralvany Riwu, a fresh graduate who is still looking for a job, but because she lives in East Sumba, there are limited job opportunities that suit her study background and interests. Next, she thought about how to utilize what she had and the potential developed during college, including talent in English, winning English competitions, participating in international meetings, and good personal branding. After a month in their hometown, many people asked, "Sist, open English tutoring, we want to enroll our children in tutoring class." Since then, she thought, why not build an English language course even with limited capital from savings and using the terrace of the house?

Rexine Yeralvany Riwu, a young girl from Waingapu, East Sumba, is a fresh graduate of the Bachelor of Applied Tourism, or S.Tr.Par. from Merdeka University, Malang, East Java. Currently, she is starting a crochet or knitting business and an English course. Even though she studies in Malang, Ine has participated in several Stube HEMAT Yogyakarta activities, including Communications Skills, short video production, and discussions with international students, where she learned new things with Stube HEMAT, opened networks, and helped increase self-confidence. The English course focuses on children and teenagers who are willing and serious about learning English. She was once a student studying English formally and the subject scared her, so she wanted participants to grow interest of learning English with a carefree and fun learning method. She uses categorical class nicknames, namely, El Rapha, El Nissi, and El Shaddai. These are related to memories in Malang where she served Sunday School at one of the churches in Malang as a Sunday School teacher. It became her preparation for dealing with children and starting an English course. There was also a message that she always remembered, namely "Let the children learn according to their ability" so she nicknamed her English classes according to her Sunday School classes at that time.

In the first month she did not encounter any significant obstacles, she was much helped by the technology advances  in which teaching materials and lots of materials were available on the internet to support course activities. Challenges actually come from outside, such as participants' tutoring schedules at the same time as other activity schedules or activities at home, so they have to be smart in managing their time. She was surprised by the progress in the last period, even amazed, because previously the participants said they did not like English at the start, but it turned out that during the written and oral exams, they were fluent and the results were good. She was proud of them because they studied seriously and finally liked English. When the material provided is quite heavy, she modifies the learning method, through video and audio, or songs and games. She also uses English and Indonesian so that students can understand more quickly.

Ine hopes that there will be many Sumbanese children who are enthusiastic and able to learn English. Currently, Sumba has succeeded in attracting the world's attention for its tourism potential which is no less interesting than other regions in Indonesia. The potencies should go in line with the availability of qualified- human resources. No less important is the support of parents to provide skills for their children. One dream, she wants to create a comfortable and enjoyable learning place for children, so they can learn with love every day. You can speak a certain language because you get used to it. Come, young guys, initiate your own work!***

Stube HEMAT Yogyakarta welcome a visit of Heidrun, Ludger, and Noemia. Especially with Heidrun, it is the third encounter, after two previous meetings occurred in Wittenberg, Germany in 2017 during the International Youth Camp activities commemorating 500 years of the Church Reformation. During their visit to Yogyakarta, Stube HEMAT Yogyakarta accompanied them in several activities (3-4/2/2024).

The activities carried out include observing vegetable gardens and cultivating oyster mushrooms at the Stube HEMAT garden in Gunungkidul. Trustha explained the existence of the Stube HEMAT garden in Gunungkidul as an activity space for Stube HEMAT students and anyone interested in learning, including children. Various things can be learned here, from vegetables based on the type of harvest that can be obtained, whether from roots, stems, leaves, flowers and fruit. There is also a form of integration of fish ponds and vegetable irrigation. Trustha Rembaka also explained them how to handle 'baglog' from arrival, maintenance, harvesting, and post-harvest, including marketing. Heidrun herself pays close attention to maintaining oyster mushrooms, with baglogs arranged on vertical shelves. She also had the opportunity to harvest oyster mushrooms that were ready to harvest.

Apart from Gunungkidul, the visit also took place in Yogyakarta, at the Stube HEMAT Yogyakarta secretariat. Ariani Narwastujati guided them to study batik as a cultural heritage. First, they imagine a batik pattern, drawing it on a piece of cloth. Next, they inked hot liquid wax through a ‘canting’ on a piece of cloth. The next stage is to color the picture pattern that they have drawn before using the 'colet' (dabbing) technique. This was their first experience of making batik. Getting to know the city of Yogyakarta and its philosophical axis is interesting, starting from the white pal monument as the icon of the city of Yogyakarta, along Margautama, Malioboro, Margamulya, and Pangurakan streets to the Kraton. This axis symbolizes the harmony of the relationship between humans and God, humans and humans, and humans and nature. This also includes the unity of the elements of fire, earth, water, and wind. The existence of the Philosophy Axis with deep meaning has received recognition from UNESCO.

Stube HEMAT Yogyakarta as a Human Resources assistance and development institution opens opportunities for partners abroad and domestic, students, and anyone interested in learning batik for beginners, learning assistance, live-in, and gardening. Please call +62 821-3430-4524 (Ariani) or email [email protected]. Viva Stube HEMAT, Live Efficiently, Independently, Analytical and Perseverant. ***

When talking about food security, perceptions about food availability emerge. Yes, food security is an important point in the existence of a nation, when a nation has sufficient food availability it will support the development and stability of the nation. Indonesia itself regarding food security has been formulated in Law No. 18/2002, Food Security is the condition of fulfilling food for the country and individuals, which is reflected in the availability of sufficient food, both in quantity and quality, safe, diverse, nutritious, equitable and affordable and it does not conflict with religion, beliefs and community culture, to assure healthy, active and productive life sustainably. The next challenge is getting enough food with food supplies obtained within the country, also known as food independence.

The above thinking is linked to the slogan 'Think globally, act locally' echoed among Stube HEMAT Yogyakarta students. They have broad insight regarding food availability, which can be supplied domestically and must not be imported. Then they are encouraged to act locally, meaning practicing to provide enough food according to their capabilities and in their local area. It also enriches their insight, when they return to their home area to map their domestic needs or even food-based entrepreneurial opportunities, by providing food previously supplied from outside area, with food sources fulfilled domestically.

During the discussion, the students tried to identify what they could do, and finally, they chose to plant spinach in the Stube HEMAT Yogyakarta garden located in Wonosari, Gunungkidul Regency. There are several types of spinach that they grow, including green spinach, leaf spinach, and Brazilian spinach. Apart from planting spinach, they also practice making plant irrigation installations using used pipes and buckets. Along the pipe with a length of 3 meters and a diameter of 2 cms, there are holes for water to drip at a certain distance depending on the distance between the plants. This is an alternative solution to the effectiveness of water needs because the water is really distributed to the plants and it is efficient in the water amount needed for watering. The buckets used are a grant from the Kartamantul Drinking Water Supply System (SPAM) office to support Stube HEMAT Yogyakarta activities (16 & 21/1/2024).

It is expected that the students' practical learning method can trigger the emergence of further ideas from students, either when they are still studying in Yogyakarta or when they are back to their hometown by optimizing their yard by planting for sale. However, as a learning process, it certainly does not eliminate the potency of failure. If you experience failure, it becomes material for analyzing why it happened.

In the future, the existence of the Stube HEMAT garden in Gunungkidul will become a learning space for all, students, kids, communities, and those who are interested in a variety of food crops, integration of agriculture - fish - livestock, mushroom cultivation, mini camping, and sustainable food yard management to achieve food security. ***

‘Pas Sudah!’ Yes, it is a brand of hot chili sauce initiated by Kresensia Risna Efrieno, one of the Stube HEMAT Yogyakarta activists. She started a culinary-based entrepreneur after going through a long process, not only with enthusiasm but also knowledge of food and entrepreneurship that she got from a series of activities at Stube HEMAT Yogyakarta that she participated in, including Digital Technology, Local Food Initiatives, Social Entrepreneurship, and Marine Economy.

The choice to plunge into the hot chili sauce business is because chili sauce has become an additional menu, or it can be said that chili sauce has become a mandatory menu for spicy fans. Apart from that, she can 'mix' ingredients into a special spicy chili sauce that makes people addicted. In making this spicy chili sauce, she uses selected ingredients from cayenne pepper, curly red chilies, tomatoes, and sea-fish. Other ingredients are onion, garlic, pepper, salt and sugar.

It must be admitted that chilies are a 'challenging' food ingredient because they are a food commodity susceptible to price fluctuations. It can even change in days. Therefore, the supply of chilies for this chili sauce comes directly from farmers, so they are still freshly picked and are profitable for farmers. The use of fresh chilies and tomatoes picked from farmers is an added value to this product.

Serve the spicy chili sauce Pas Sudah! in a red-capped bottle with a net of 150 grams, making it practical to carry. This product is sold at IDR 20.000 per bottle. With pre-orders and direct sales, currently, the marketing of Spicy Sambal products 'Pas Sudah!' is reaching Yogyakarta and its surroundings with various consumers from students, families, young professionals, and the general public, for personal consumption, delivery goods, and some as souvenirs to take to other cities.

Some consumers of the spicy chili sauce ‘Pas Sudah!’ also gave testimonials, such as "The chili sauce is awesome, it's just the right amount of spicy, it makes you addicted too, there was also my friend who couldn't stand the spicy taste, but she wanted more. (Mensiana, student in Yogyakarta), "The taste is just right on the tongue, just use this chili sauce to eat and finish the rice. Thanks, always successful, GBU" (Santi Ratri, housewife in Sleman), "Overall, for the Sambal Pedas 'Pas Sudah!' the taste is just right, the spiciness is just right (friendly), the sweetness is not too dominant, the price is cheap" (Elisabeth Frida, teacher in Palembang), "The spiciness is great, immediately melts, the sweet and salty is cool, slow on the tongue, the 'pindang' fish also kicks, the taste is more complete." (Eko Madyo Asih, midwife in Semarang).

In the future, Kresensia, the pioneer, will continue to improve product quality from the best ingredients, consistency of taste, and appearance. She also has a dream of spicy chili sauce ‘Pas Sudah!’ has become an alternative product for spicy chili sauce lovers and has become a gift from Yogyakarta which is consumed by people in various cities of Indonesia. Thank you Stube HEMAT Yogyakarta, for being a home of inspiration for students.***

Stube HEMAT & KKN-PPM UGM 2023/2024.          

Mothers are the family's driving force, especially in sorting waste and using environmentally friendly goods and materials. UGM KKN-PPM 2023/2024 in the Jaten, Jomblang, and Bolawen regions tried to contribute by introducing the Luffa aegyptiaca plant which is widely known by the public as bestru, gambas, or termemes. By collaborating with the Stube HEMAT institution (https://stube-hemat.or.id/) which has been involved in managing and developing this plant into an organic sponge with the ADE'WASH brand as a substitute for plastic washing sponges, the 2023/2024 UGM KKN-PPM students held an outreach at PKK meeting of Sendangadi village, Mlati-Sleman. The meeting took place at the Joglo of Kindergarten school ‘Rumahku Tumbuh”, Jomblang (Sunday, 14/01/2024). From this meeting, it is expected that women, especially mothers can become pioneers in reducing plastic waste and preserving nature.

The Luffa aegyptiaca plant is a tropical plant that grows vines and requires simple treatment, with no intensive fertilization. This plant can grow and develop well with sufficient sunlight, and of course with sufficient water like other plants in general. Ariani Narwastujati, S.Pd, S.S., M.Pd, the Executive Director of Stube HEMAT said that she can harvest Luffa fruit two months later after planting. Within 6 months, this plant produces extraordinary number of fruit, especially if it is given a place to grow and hang on (anjang-anjang). The fruit can reach a length of 85 cmss with a diameter of 10 cms. The ripe-young luffa can be consumed as a rich-fiber vegetable which is good for health, while the old ones can be used as organic fiber for dishwashing sponges and other kitchen utensils, as well as as a skin cleansing bath tool to improve blood circulation. The first six months are the best harvest period with large and long fruit, next the fruit becomes shorter both in size and length, so that the plants need to be regenerated.

The women who attended admitted that there were no such plants in their area, so they were enthusiastic about planting them. There was one participant confessing that in her childhood she had seen and used this fruit for washing dishes, but as time went by, she could no longer find this plant and replaced it with a plastic sponge for washing dishes.

This socialization from UGM KKN-PPM 2023/2024 students is very useful to remind people the local wisdom that actually the community already has by using organic washing sponges which can decompose in the soil when they are no longer used and become trash.

The Luffa aegyptiaca plant is a tropical plant that grows vines and requires simple treatment, with no intensive fertilization. This plant can grow and develop well with sufficient sunlight, and of course with sufficient water like other plants in general. Ariani Narwastujati, S.Pd, S.S., M.Pd, the Executive Director of Stube HEMAT said that she can harvest Luffa fruit two months later after planting. Within 6 months, this plant produces extraordinary number of fruit, especially if it is given a place to grow and hang on (anjang-anjang). The fruit can reach a length of 85 cmss with a diameter of 10 cms. The ripe-young luffa can be consumed as a rich-fiber vegetable which is good for health, while the old ones can be used as organic fiber for dishwashing sponges and other kitchen utensils, as well as as a skin cleansing bath tool to improve blood circulation. The first six months are the best harvest period with large and long fruit, next the fruit becomes shorter both in size and length, so that the plants need to be regenerated.

The meeting with the PKK women from Jomblang hamlet was a good and useful opportunity to provide information to the women's group, who attended it enthusiastically and asked questions on other material presented by the students, such as Organic Fertilizer and Applications for Monitoring Child Growth and Development. Of course, women are definitely empowered! ***