A team from Musamus University has partnered with the local MSME Mama Maya to transform traditional sago into 'SaBar' (Sago Bar), an innovative snack that blends modern product developm...
The TEP 19 team from Universitas Airlangga provided training to 13 MSMEs in Prafi, West Papua, focusing on developing innovative food products using local ingredients to boost economic...
Discover how pineapple peels, typically discarded as waste, can be transformed into tepache—a traditional fermented beverage—offering new economic opportunities for small businesses and...
Researchers at the Institut Teknologi Sepuluh Nopember (ITS) have created SORG+, a high-fiber jam made from a blend of sorghum and fruit puree, designed as a functional food alternative...
