Amid Indonesia’s rich natural resources, empon-empon (traditional rhizomes such as turmeric, ginger, temulawak (Curcuma xanthorrhiza), and kencur (Kaempferia galanga)) have long been known for their remarkable health and culinary benefits. However, their economic potential often remains underutilized. In response, a group of students from Universitas Gadjah Mada (UGM) initiated a community empowerment program to optimize harvests in Empon-Empon Village, Ngalian Hamlet, Sleman Regency.
Under the students’ guidance, empon-emEmpowering Communitypon are transformed into innovative food products, including instant turmeric pudding and herbal jelly candies made from temulawak, ginger, and kencur.
The idea was developed by Oxana F.M. Simatupang and Diah Nasywa Wijaya (Mathematics and Natural Sciences 2023), Gadiza Larasayu Ginantika (Biology 2023), and Syntia Elsa Manora Simarmata and Melati Putri Ramadhani (Mathematics and Natural Sciences 2024).
The five students are part of the UGM Student Creativity Program for Community Service (PKM-PM) Sobat Empon team, supervised by Mokhammad Fajar Pradipta.
The project is funded by the Directorate General of Higher Education, Science, and Technology through the 2025 Student Creativity Program.
Oxana Simatupang explained that the program aims to enhance the productivity and skills of the women’s group members in processing empon-empon harvests into innovative food products.
“Various products have been developed through this activity, such as instant turmeric pudding and herbal jelly candies made from temulawak,” said Simatupang on Monday, Oct. 20, 2025.
Team member Diah Nasywa Wijaya shared that before the program, local women routinely cultivated empon-empon, such as ginger, galangal, temulawak, and turmeric, in their home gardens.
However, these harvests had yet to yield significant economic benefits as they were not further processed into marketable products.
“Recognizing this untapped potential, we collaborated with Family Welfare Program (PKK) Lestari as our main partner to develop processed products based on local herbs,” she said.
Through a series of sessions, training workshops, and hands-on practices, members of PKK Lestari were trained to process empon-empon into ready-to-sell products.
“Every member participated actively in the entire process, from cultivation and production to final packaging,” said team member Melati Putri Ramadhani.
She added that the instant pudding is marketed under the brand “Pudak Kunir”, while the herbal jelly candy carries the brand “Gendis Empon.”
Both products are part of the local brand identity “Rempah Lestari,” representing the creative entrepreneurship of Ngalian residents.
Gadiza Larasayu Ginantika further explained that beyond production training, the team also provided intensive assistance in packaging, marketing, and business licensing.
“Our partners were trained to design attractive packaging and understand digital marketing strategies. The products have started to be promoted through collaborations with Posyandu Lestari and the Sleman Industry and Trade Office, and will soon be marketed more widely via e-commerce platforms,” she elaborated.
Titik, the head of PKK Lestari, expressed her appreciation for the UGM team’s initiative.
“Before this program, we didn’t know how to turn empon-empon into products with added value. Now, we can process them into sellable goods that benefit the community,” said Titik.
According to Simatupang, the program not only focuses on improving the economic value of local products but also on empowering women’s roles in the community.
“Women’s involvement in production activities is a crucial step toward building economic independence,” she concluded.
Author: Aldi Firmansyah
Editor: Gusti Grehenson
Post-editor: Lintang Andwyna
Photographs: Sobat Empon Team