On Sunday (September 6), a team from the Faculty of Biology at Universitas Gadjah Mada comprising Dr. Dwi Umi Siswanti, S.Si., M.Sc., Ludmilla Fitri Untari, S.Si., M.Sc., Karina Safitri, Karina Raihana Salsabila, Adha Nurkholifah, and Kaka Pria Ananta visited their community partnership site in Kedungpoh Village, Nglipar, Gunungkidul. This “Partner Village Grant” team focused on the theme: “Developing the Potential of Chrysanthemums to Support Food Security in Kedungpoh” Fifteen women farmers from Kedungpoh attended the gathering at the Punthuk Kepuh Nglipar meeting hall.
During the event, Dwi Umi, the program leader, emphasized the importance of securing a steady supply of chrysanthemum flowers as raw material for the sustainable production of organic chrysanthemum-based goods. In a previous meeting, she had provided training on producing bio-fertilizer from cow urine to boost chrysanthemum productivity in the area. This time, she conducted training on creating organic growing media for the plants. “We must remain consistent in maintaining organic chrysanthemum cultivation; since our flowers serve as raw materials for food products, we aim to ensure there are no inorganic pesticide residues in the final processed foods,” Dwi Umi said at the start of her presentation.
“We already have a greenhouse provided by this grant program, so it is our responsibility to care for it, utilize it extensively and sustainably, and further develop it,” she added. The community service team has constructed the greenhouse and is cultivating four varieties there to supply raw materials for processed chrysanthemum products, including syrup, tea, hard candy, and flower chips.
Ludmilla provided a detailed explanation regarding the diversity of chrysanthemum species. Her presentation, titled “Species Diversity (Wild Species vs. Hybrid Cultivars) of Chrysanthemum spp.” outlined the characteristics of various chrysanthemum varieties. Ludmilla also noted that these plants have been cultivated and utilized for thousands of years in China and other parts of the world. “Beyond their aesthetic value as cut flowers, chrysanthemums can be used as food—for instance, the flowers and young leaves can be sautéed. They also serve as a natural pesticide,” Ludmilla explained. “We’ve used the plant to make chips from the leaves and flowers, but we didn’t realize it was also delicious when sautéed,” remarked Sri Lestari, a training participant. “Chrysanthemum are even used as remedies for fever and the flu, as well as for maintaining eye health,” added Ludmilla.
“We hope the Partner Village Community Service Team from the UGM Faculty of Biology will continue to support us in developing the potential of the organic chrysanthemums we are cultivating,” said Tri Wahyuni, head of the Women Farmers’ Group in Kedungpoh.
“We will continue to assist you in achieving economic independence and well-being,” replied Dwi Umi, concluding the workshop.
This program embodies SDG 1 (No Poverty), SDG 2 (Zero Hunger), SDG 5 (Gender Equality), SDG 12 (Responsible Consumption and Production), and SDG 17 (Partnerships for the Goals). (DUS)
