Globally, we are facing three major problems after the Covid-19 pandemic, namely the issue of the global food crisis, the energy crisis, and the digital crisis. These three problems were triggered by global economic uncertainty due to the Covid-19 pandemic, and the Russia-Ukraine war as well. Food issues are the main topic discussed in several countries, including the recent conditions with climate change and many farmers facing crop failures. In Indonesia, the government is trying to increase local food production to reduce dependence on imported products and maintain stocks for price stability.

According to Kasdi Subagyono as the Secretary General of the Ministry of Agriculture and also chairman of ADM RI, "The current food turmoil is testing food security in many countries, for this reason, a transformation of the food system is needed which can help increase resilience to food availability, sufficient calories, and protein. The fluctuations in food prices and the export restrictions by several food-producing countries disrupted global food availability. The third agricultural issue that is no less important is the development of innovative agripreneurial through the digitalization of agriculture to improve the livelihoods of farmers, especially in rural areas." 

A collaboration with Bank NTT

Based on the problems above, Stube HEMAT multiplication program responded through movements to assist Young Farmers, in this case strengthening human resources to process potency wisely and intelligently and finally being able to meet food needs and have an effect on improving the economy. Stube HEMAT carried out the movement by initiating the formation of a young farmers group in the Lambanapu district with the group name ‘Tunas Baru Farmers Group’. It has 26 young people as the members and becomes the only group of young farmers in East Sumba Regency.

To realize an agricultural development movement, the ‘Tunas Baru’ farmer group cooperates with several parties, namely ‘Panah Merah’ seed company. The company gives extra assistance related to technical instructions for cultivating horticultural crops from seed introduction to post-harvest. Collaboration was also carried out with the local government and the group received support from the regent of East Sumba regency in the form of pipes assistance and drip hoses.

The latest is a support from the DPR-RI Commission B, Yohanis Fransiskus Ansy Lema, S.IP., M.Sc, through P2L activities (Sustainable Food Houseyards Program). The Chairperson of the NTT Provincial DPRD, Ir. Emilia Julia Nomleni also visited the site of the young farmer study center as well as  had a discussion about  the motivations and movements of young farmers. The group also builds a network with ‘Karya Agung’ agricultural shop to provide for the needs needed by farmers in the field. Stube HEMAT also cooperates with Wira Wacana Christian University-Sumba to invite young students to study together related to agricultural science which will prepare them as rural food observers.

The network is not only with institutions but also with some key figures to be a motivator, and resource persons who play a role in connecting networks for the  young farmers group. Young farmers are ready to network and collaborate. ***

Entrepreneurial character is an important factor in maintaining a business. Having strong entrepreneur characteristics will help entrepreneurs survive in the business competition. In running a business, what is needed is not only capital funds, marketing techniques, and promotions, but also a strong entrepreneurial character. The characteristics are useful to build and manage a business such as a weaving business done by weaver women in Tanatuku. Due to the importance of fostering entrepreneurial character, the Multiplication of Stube HEMAT in Sumba discussed the topic 'Entrepreneurial Character' with the members of the Kawara Panamung weaving group at Tanatuku Weaving House (Friday, 21/10/2022).

On this occasion, Hotmaida Pangaribuan, S.Par, as a guest speaker, presented an understanding of entrepreneurial character to Tanatuku weaving women's group. Character is a way of thinking and behaving that is characteristic of every individual that can distinguish one person from another, both within the family, community, and country. Entrepreneurship is an act of taking risks to carry out one's work by taking advantage of opportunities to create new businesses that develop and are independent. Three habits block a business, namely: 1) thought that the environment is always in threats, challenges, obstacles, and distractions to start something new that poses a risk; 2) over-confidence on the ability to stand or survive and develop own business without relying on government assistance or support from other parties; 3) the weak ability to see and create opportunities to take advantage of it with positive activities. Therefore, to overcome the habits above, the character of being brave, independent, and creative must be instilled in all entrepreneurs. Besides that, Hotmaida also conveyed four points of entrepreneurial character to the weaver women, namely independence, commitment, responsibility, and integrity.

After presenting the material, Hotmaida asked the participants whether they already had the four entrepreneurial characteristics, and what percentage had they reached. Asri Kaita Endi, one of the discussion participants, responded that she had achieved 70%, but she admitted that she need to learn more. Hotmaida with Ince Anika Salean and Nur Pariwana divided the participants into 3 small groups for sharing. The senior age group was assisted by Hotmaida, young women were assisted by Ince Anika Salean, and single women were assisted by Nur Pariwana. The small groups discussed which characters were the most difficult and whether there were any obstacles to implement them.

Yayanti Langga, a student on Animal Husbandry of Unwina said that the character of commitment is very hard to implement. "It's easy for me to say that I will commit to doing something whatever it is, but it's hard for me to do it in real action," she said. Likewise, other participants admitted that each character was incomplete for them to apply.

Hotmaida offered what the participants should do to implement the four characters well. The main thing to do is to have an obedient heart because it helps us know God who guides and bless what we do to succeed for the glory of God. At the end of the session, she ended the discussion by praying for the participants. ***

Communities in Sumba island, East Nusa Tenggara rely on farming and animal husbandry for a living. Apart from that, weaving cloth in livelihood is not less important. In several areas in East Sumba, making woven fabrics is integrated with daily activities, especially for women who are busy taking care of the household and helping their husbands work in the fields. Especially the youth and women who are members of the Kawara Panamung weaving group, in the last two years they no longer have activities only at home by taking care of the household and gardening but also activities of tied weaving. It started with the Multiplication of Stube HEMAT in Sumba with women's empowerment activities in Tanatuku village, Nggaha Ori Angu district. There were no weavers in the village before, through the program, now Tanatuku has twenty women engaged in weaving.

Pastor Dr. Tumpal M.P.L Tobing, Mag. Theol., one of the boards of Stube HEMAT, with Dema Mathias, an IT developer, had the opportunity to visit the Kawara Panamung weaving group in Tanatuku (Wednesday, October 19, 2022). It was a valuable and historic opportunity for a weaving group member to welcome them by giving them a woven shawl and dancing performance done by Sunday school kids and kayaka-kakalak (welcome greeting) from women group while walking together to the weaving house.

Arriving at the weaving house, Alfin Lestari, host of the event, greeted the participants and opened the activity with a prayer, then welcome speech from Elisabeth Uru Ndaya, S.Pd, the Multiplicator of Stube HEMAT in Sumba. She expressed her experience and the dynamics of accompanying the weaving group participants. Then, Rev. Tumpal expressed his gratitude to meet directly with the women weavers. He appreciated the enthusiasm of the women in Tanatuku to be in one unit moving forward together and he never expected the impact of the Stube HEMAT program to be so large. On that occasion, he also narrated the history of the Stube HEMAT which was brought from Germany to Indonesia, and how God's blessings are so real until now. Katrina Pindi Njola, one of the participants was asked why she wanted to learn to weave. She firmly told, "I'm curious and I want to know how the process of making weaving." While Debi Hada Inda, another participant, added, "I want to learn to weave and earn income from it." Rev. Tumpal motivated group participants to keep their enthusiasm and to be empowered as well as work together.

To the participants, Dema Mathias conveyed the importance of the role of the media in today's life. “I see the faces of the members here, I found them familiar because I often watch the activities of you when Elisabeth uploaded them to media such as Facebook and YouTube. So it shows the clear impact and benefits of the media. Even though we live in Jakarta, we can see and find out about the activities of our friends here through the media. Therefore, use and utilize the media as best as possible to promote activities so that it is known by many parties," he added.

This was the first time the weaving house held a meeting, so Elisabeth asked Pastor Tumpal to pray for the weaving house to become a house that provides shade, and comfort for those who use it, as well as a place for women's struggles to move ahead. From the weaving house, women in Tanatuku, learn to love their culture as well as know the world. Move ahead, women! (EUN) ***

The Multiplication Program of Stube HEMAT in Sumba focusing on the Livestock received a spirit 'injection' from Rev. Tumpal M.P.L. Tobing Mag. Theol., one of the boards of Stube HEMAT, and Dema Matias, an IT practitioner in Yogyakarta. Rev. Tumpal introduced the Stube HEMAT program to the participants about its history inspired by Stube in Germany, why Stube HEMAT exists in Indonesia, the running programs, and the next programs.

The discussion was even more lively with the presence of Stube HEMAT activists who were students in Yogyakarta, including Stefanus Makambombu, Rev. Dominggus Umbu Deta, Yulius Anawaru, and Frans Fredi, Stube HEMAT Multiplicator in Sumba working on agriculture. They shared their activities and experiences of services in Sumba. About twenty-five students and church youths took part in the discussion (Tuesday, 18/10/2022).

After the discussion, the activity continued with training on processing fermented feed for pigs. Participants interested in pig farming attended the training to increase their capacity and as the answer of the high price of factory pig feed. The availability of easy and inexpensive fodder become an important factor in livestock sustainability. Easy means they can do it by themselves and it is cheap because the materials are available in their surroundings. The participants and Apriyanto Hangga, the Multiplicator of Stube HEMAT in Sumba identified material types that can be processed for pig feed and the manufacturing process.

The materials needed include EM 4, granulated sugar, tofu dregs, bran, rice dregs, and banana stems. The tools used include knives or machetes, buckets, large drums, and plain plastic. The manufacturing step is as follows; (1) Chop finely all the green leaves and banana stems, (2) Dissolve EM4 and sugar in a bucket of water, (3) Mix the green leaves, banana stems, bran, and tofu dregs until well-mixed, (4) Sprinkle the mixture using a solution of EM4 and sugar, stir until evenly distributed, (5) Put it in a large drum and compact the mixture, (6) Cover the drum using plastic to avoid contact with outside air, and let it process for three to four days.

The resource person gave the indicators of well-processed fermentation, such as the plastic in the bucket looked bulging, the material's color changed to brown, and it was soft when touched. Then, the fermented feed is ready to be given to pigs. Fermented fodder is nutritious because it contains nutrients and vitamins that are good for the growth of pigs.

The ability to process local materials into fermented fodder for pigs is a step forward of pig breeders to improve the quality of human resources and implement independent breeders, especially to provide feed needs. So, are you still unsure about working in a pig farming business? ***

Livestock is an important sector in East Sumba that need to develop, one of which is pig farming after being hit by a virus a few years ago. Slowly but surely, the pig farms in East Sumba rose and the pig population increased with the involvement of various parties from pig breeders, the government, and institutions concerned with livestock development. There are some effortsdone to support the increase pig farming in East Sumba, from animal health vaccines, provision of quality sows and piglets, strengthening human resources of the breeders and farmer group networks, making alternative feeds, and processing livestock production.

The empowerment of human resources in animal husbandry is a concern of Stube-HEMAT through the Multiplication program to create pig breeders who are independent to provide piglets,  to rearthe cattle, and to provide feed, and to make pork production. This upstream-to-downstream processing effort is projected to be profitable and to be more sustainable.

Multiplication of Stube-HEMAT in Sumba initiated a training on making pork floss which was attended by twenty-four participants from pig farmers, local youth, and students. In this training, Ferniyanti Rambu and Apriyanto Hangga served as instructors (13/10/2022). From the initial discussion, each participant said that they had eaten beef floss but did not know how to make it and what ingredients were needed.

The resource person explained materials related to the potencies of pig farming in East Sumba, and pork-based culinary is one of them. She then introduced the ingredients for pork floss and the steps tomake it. The ingredients needed are pork meat, shallots, garlic, pepper, nutmeg, turmeric, lemongrass leaves, salt, cooking oil, and coconut milk. The participants divided the tasks and carried out the stages according to the resource person's directions

The steps to make pork floss are: (1) Boil pork meat until it taste tender, about 60 minutes, and then chop the pork into small pieces; (2) Peel and grind all the spices, use a mixer to mix the spices well;(3) Fry the spices with oil until it’s cooked and add it with some coconut milk; (4) Next, put the pork together and fry until it is dry over low heat to avoid burning;(5) After drying, place the pork on a clean cloth and press the oil until it is completely dry and the pork floss is ready to be served.

The source person informed that there are two kinds of floss, namely ready-to-eat floss, a pork floss which is served after the process of frying and filtering. These usually do not last long because they are still relatively wet with cooking oil. Then the second, packaged floss, which has passed through a process of being fried twice to ensure that the floss is completely dry so that it lasts longer when it is packaged.

From these skills, pig farmers are not only engaged to raise pigs, to supply piglets, and to grow them but to have alternatives for selling and processing pork meat. Training to make pork products into pork floss becomes alternative food products, even it has the potential to become a flagship culinary product from East Sumba, and finally create new jobs for the community. Let’s the pig breeders in East Sumba, take this opportunity. You can do it! ***