{"id":340347,"date":"2025-01-23T11:19:07","date_gmt":"2025-01-23T04:19:07","guid":{"rendered":"https:\/\/unair.ac.id\/unair-kkn-students-create-healthy-noodles-from-hydroponic-vegetables\/"},"modified":"2025-01-24T14:39:37","modified_gmt":"2025-01-24T07:39:37","slug":"unair-kkn-students-create-healthy-noodles-from-hydroponic-vegetables","status":"publish","type":"post","link":"https:\/\/unair.ac.id\/en\/unair-kkn-students-create-healthy-noodles-from-hydroponic-vegetables\/","title":{"rendered":"UNAIR KKN students create healthy noodles from hydroponic vegetables"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>UNAIR NEWS<\/strong> \u2013 In a bid to boost the productivity of Bajulan Village, Saradan Subdistrict, Madiun Regency, <a href=\"http:\/\/unair.ac.id\">东京热<\/a> (UNAIR) students from the Community Service Program (KKN) Learning with Community (BBK) program held a workshop on Tuesday, January 21, 2025. The event focused on turning hydroponically grown vegetables into healthy noodles, under the initiative called Green Bite: Healthy and Delicious Hydroponic Noodles. The primary ingredient for this innovation was hydroponic mustard greens.<\/p>\n\n<p class=\"wp-block-paragraph\">Muhammad Bintang Samodra Herlambang, leader of the KKN-BBK 5 UNAIR Bajulan team, explained that the flagship program aimed to maximize the potential of the village\u2019s hydroponic harvest. The group chose noodle production as their focus due to its popularity and the ability to create a healthier alternative by using vegetables as the primary ingredient.<\/p>\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-1\"><strong>Diversifying hydroponic products<\/strong><\/h4>\n\n<p class=\"wp-block-paragraph\">Herlambang highlighted that the program was an effort to diversify products made from hydroponic vegetable harvests. Through the initiative, the students conducted hands-on training for local micro, small, and medium enterprises (MSMEs) and members of the Family Welfare Empowerment (PKK) group, teaching them how to process mustard greens into healthy noodles with added economic value. <\/p>\n\n<p class=\"wp-block-paragraph\">\u201cThe choice of mustard greens as the main ingredient wasn\u2019t only due to their extensive health benefits but also because their natural green pigment serves as an organic coloring agent for the noodles. Plus, using locally grown hydroponic produce ensures freshness and supports the community\u2019s farmers,\u201d he explained.<\/p>\n\n<p class=\"wp-block-paragraph\">In addition to empowering residents to turn hydroponic vegetables into value-added products, the program extended the shelf life of mustard greens by transforming them into noodles. These noodles, made from the village\u2019s hydroponic produce, serve as a signature product that highlights Bajulan Village&#8217;s agricultural capabilities.<\/p>\n\n<p class=\"wp-block-paragraph\">\u201cWe selected noodles because they have a long shelf life and are familiar to the local palate, making them more marketable. The production process is straightforward enough for PKK members in Bajulan to replicate on their own,\u201d Herlambang added.<\/p>\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-2\"><strong>Strong community engagement<\/strong><\/h4>\n\n<p class=\"wp-block-paragraph\">The workshop was met with overwhelming enthusiasm from Bajulan\u2019s PKK members, who actively participated in each stage of the process, from preparation to the final production of the noodles. The event also saw collaboration with local hydroponic MSMEs.<\/p>\n\n<p class=\"wp-block-paragraph\">\u201cOur team hopes that this program will have a meaningful impact on the residents of Bajulan Village, particularly the women, by encouraging them to innovate with hydroponic vegetables. This initiative not only maximizes the village\u2019s agricultural potential but also supports the promotion of healthy living through the use of natural, processed food products,\u201d Herlambang concluded.<\/p>\n\n<p class=\"wp-block-paragraph\">Author: Rifki Sunarsis Ari Adi<\/p>\n\n<p class=\"wp-block-paragraph\">Editor: Khefti Al Mawalia<\/p>\n","protected":false},"excerpt":{"rendered":"<p>UNAIR NEWS \u2013 In a bid to boost the productivity of Bajulan Village, Saradan Subdistrict, Madiun Regency, 东京热 (UNAIR) students from the Community Service Program (KKN) Learning with Community (BBK) program held a workshop on Tuesday, January 21, 2025. The event focused on turning hydroponically grown vegetables into healthy noodles, under the initiative called [&hellip;]<\/p>\n","protected":false},"author":79,"featured_media":340198,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[50,47],"tags":[],"class_list":["post-340347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en-2","category-students"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>UNAIR KKN students create healthy noodles from hydroponic vegetables<\/title>\n<meta name=\"description\" content=\"东京热 (UNAIR) students from the Community Service Program (KKN) Learning with Community (BBK) program held a workshop on Tuesday, January 21, 2025\" \/>\n<meta name=\"robots\" content=\"index, follow, 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