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


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


Soybean is an important food crop. Productivity of local soybean needs to be
improved to support community food security. Research in the framework of Education for
sustainable development has implemented since April until September 2011 in the village of
Beji, District Ngawen, Gunung Kidul Regency, Yogyakarta Special Region. Counseling and
training of soybean processing was done to educate the public. Soybeans seed are
processed into 'soybean milk' and added to the manufacture of ‘tiwul’ to enhance protein in
these traditional foods. Communities are trained to process tempe and tofu into nuggets to
create 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

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