https://ejurnal.unisri.ac.id/index.php/proicbs/issue/feed 2018-02-21T15:42:01+07:00 Open Journal Systems https://ejurnal.unisri.ac.id/index.php/proicbs/article/view/1981 2018-02-21T15:42:01+07:00 Sumarmi, Sulastri Isminingsih, Budi Setiadi Daryono Diah Rachmawati & Ari Indrianto uptperpus@unisri.ac.id

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

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