In order to increase the economic value of home garden crops, PkM-MBKM 2025 Team, led by Prof. Dr. Diah Rachmawati, S.Si., M.Si. conducted a practical session on processing the home garden crop into marketable products on Sunday, September 21, 2025, at Padukuhan Kepuh Wetan, Kalurahan Wirokerten, Kapanewon Banguntapan, Bantul Regency, Special Region of Yogyakarta. The PkM-MBKM team from the Faculty of Biology, UGM, consisting of Jovanka, Khansa Fauziah Rachman, Samantha Sonya Putri, and Dhea Amelia, first presented the procedures on how to process the crops, followed by a joint practice session on processing rosella (Hibiscus sabdariffa L.), butterfly pea (Clitoria ternatea L.), ginger (Zingiber officinale Roscoe), and lemongrass (Cymbopogon citratus (DC.) Stapf). During this activity, the cultivated products were processed into rosella syrup and jam, rosella tea, butterfly pea tea, ginger tea, lemongrass tea, and butterfly pea noodles.
The activity began with a presentation on the procedures for making rosella syrup and jam, teas made from rosella, butterfly pea, ginger, and lemongrass, as well as butterfly pea noodles–starting from drying the harvested home garden crops, preparing the ingredients, and processing them. The presentation was then followed by a demonstration on making rosella syrup using dried rosella petals which then reused to make rosella jam to minimize waste. The activity continued with the making of tea from rosella, telang, lemongrass, and ginger with combinations according to the KWT Amanda members’ personal preference and creativity. The PkM MBKM team and KWT Amanda members also collaborated to make noodles with butterfly pea flower coloring, starting from making the dough, flattening, and cutting the noodle dough, then cooking them with various seasonings and toppings such as bok choys, meatballs, sausages, and eggs. The noodle dough was processed in two different ways: some were steamed and then dried, and some were boiled for immediate cooking. All processed products were made without preservatives. At the end of this activity, everyone enjoyed the processed products they had made together.
In this home garden crops product processing practice, KWT Amanda members were very enthusiastic about following each step of making the products from rosella, butterfly pea, lemongrass, and ginger, which they will later be able to do independently when the plants are mature enough to be harvested. KWT Amanda members also actively asked questions and participated in making the processed products, resulting in active interaction between both parties. Additionally, they greatly enjoyed the processed products that were made, which could serve as inspiration for processed home garden crops products that appeal to various groups of society. This activity is expected to increase food availability and security (SDG 2) and produce processed products that can improve the nutritional quality and health of the community (SDG 3). The development of value-added products opens up new business opportunities and strengthens the local resource-based economy (SDG 9), while this collaboration strengthens the relationship between the implementing team and the partner community (SDG 17).
