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!***

‘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! ***