UNISA Yogyakarta and PRA Nogotirto Develop Local Culinary Businesses

Universitas ‘Aisyiyah (UNISA) Yogyakarta, through its Community Service Program (PKM), actively supports women’s economic empowerment. In collaboration with the Nogotirto Branch of Aisyiyah (PRA), UNISA held training and mentoring sessions for a local culinary business called KURATO (Kuliner Ranting Aisyiyah Nogotirto). This program aims to improve the capacity, creativity, and innovation of culinary products so that they are more competitive.

The KURATO business, which is managed by the PRA Nogotirto Economic Council, has great potential, but still faces challenges in terms of hygiene and nutritional standards. The PKM team from the Faculty of Economics, Social Sciences, and Humanities (FEISHum) UNISA Yogyakarta, led by Dian Retnaningdiah, S.E., M.Si., along with team members from the Nutrition Science Program, Kurnia Mar’atus Solichah, S.Gz., M.Gz., are working to address these issues. The program runs from March to August 2025.

“This program is expected to not only create innovative and nutritious culinary businesses but also strengthen economic competitiveness through an understanding of proper management aspects,” said Dian.

To support innovation, the PKM team donated a number of cooking utensils, such as Teflon pans, plates, bowls, spoons, and aprons. These utensils will be used to produce two new KURATO flagship products. All KURATO members, chaired by Ir. Sudjatini, M.P., play an active role in every stage, from production and packaging to distribution.

The chairperson of PRA Nogotirto, Dra. Sri Wahyuni, expressed her appreciation for this collaboration.

“The establishment of the KURATO PRA Nogotirto business has increased the number of productive economic enterprises. The presence of KURATO not only brings economic value, but also product innovation that excels in terms of hygiene and nutritional quality,” she said.

With the support of UNISA Yogyakarta, KURATO is expected to become a model for empowering local women to achieve economic independence and high competitiveness.