Sumarmi, Sulastri Isminingsih, Budi Setiadi Daryono Diah Rachmawati & Ari Indrianto

The Utilization of Local’s Beji Soybean For Improving The Welfare of The Community

Introduction

The utilization of local’s beji soybean for improving the welfare of the community. Improve Beji community welfare & food security by utilizing local soybeans. Training on processing into milk, tempe, tofu, and nuggets boosts nutrition for children & rural health.

Abstract

Soybean is an important food crop. Productivity of local soybean needs to beimproved to support community food security. Research in the framework of Education forsustainable development has implemented since April until September 2011 in the village ofBeji, District Ngawen, Gunung Kidul Regency, Yogyakarta Special Region. Counseling andtraining of soybean processing was done to educate the public. Soybeans seed areprocessed into 'soybean milk' and added to the manufacture of ‘tiwul’ to enhance protein inthese traditional foods. Communities are trained to process tempe and tofu into nuggets tocreate a variety of flavors. After the training they are expected to increase nutritional intake,especially for the Beji village children and rural communities become healthier.Keywords: soybean, welfare, community

Review

The paper, titled "The Utilization of Local’s Beji Soybean For Improving The Welfare of The Community," describes an intervention focused on leveraging local Beji soybeans to enhance food security and community well-being in the village of Beji. Implemented within the framework of Education for Sustainable Development from April to September 2011, the project involved practical community-based training. Key activities included educating the public on processing soybeans into milk, incorporating soybean derivatives into traditional foods like 'tiwul' to enrich protein content, and transforming tempe and tofu into diversified products like nuggets. The stated objective is to increase nutritional intake, particularly for children, and foster healthier rural communities. The initiative's focus on utilizing local resources and empowering communities through skill-building is a significant strength, resonating with sustainable development goals. The hands-on approach to food processing training, aimed at improving dietary diversity and nutritional quality, offers a direct and tangible benefit to the participants. However, as presented in the abstract, the work appears to be a descriptive account of an intervention program rather than a rigorous research study. A critical limitation is the complete absence of any actual results or measurable outcomes; the abstract merely states expected improvements without providing data or methodologies for assessing these changes. The explicit link between the "Education for Sustainable Development" framework and the specific design or evaluation of the activities could also be more clearly elaborated. To enhance the academic rigor and impact of this work, the full paper or future studies should incorporate a robust assessment of the program's effectiveness. This would require detailing baseline measurements of nutritional status, dietary habits, and perhaps economic indicators, followed by post-intervention data collection and analysis to quantitatively demonstrate the improvements in nutritional intake and broader community welfare. Furthermore, exploring the sustainability of these processing techniques and the potential for local economic development arising from value-added soybean products would significantly strengthen the paper. A more comprehensive discussion of the methodology, challenges encountered, and lessons learned would greatly contribute to the literature on community food security and sustainable development interventions.

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