This cultural celebration was attended by the Head of Banjarsari Sub-district, Endang Wahyuni, S.E., M.M.; the renowned puppeteer Ki Purbo Asmoro; and the UNS Professor, Prof. Drs. Sutarno, M.Sc., Ph.D., along with the local community of Banjarsari.

The Sekar Rinonce Karawitan Group from DWP UNS presented several traditional Javanese compositions, including Prahu Layar, Taman Jurug, Lancaran Gula Klapa, Lelagon Kuwi Apa Kuwi, Modernisasi Desa, Lancaran Sumyar, Menthog-Menthog, and Kupu Kuwi. These performances added a lively and artistic atmosphere to the celebration.

The Head of Banjarsari Sub-district, Endang Wahyuni, hoped that the performance of the Paguyuban Karawitan Sekar Rinonce can encourage and inspire women involved in the PKK (Family Welfare Empowerment) program in Banjarsari to be more enthusiastic in developing Javanese art and cultural potential. She also expressed her hope that this spirit would continue to flourish in the community.

“The performance of the Paguyuban Karawitan Sekar Rinonce from DWP UNS hopefully can spark motivation and inspiration for women involved in the PKK (Family Welfare Empowerment) program in Banjarsari to be more active in developing the potential of Javanese art and culture,” explained Endang Wahyuni.

Pengetan Rong Taun Kampung Njawani marks the second anniversary of its establishment as a cultural tourism village. This village is widely recognized for its strong commitment to preserving Javanese heritage. This commitment is reflected in the use of the Javanese language, traditional clothing, classical arts, and authentic local cuisine.

One of the most outstanding aspects of Kampung Njawani is its ability to integrate cultural preservation with local economic development through Micro, Small, and Medium Enterprises (MSMEs). This combination has successfully promoted the sustainable welfare of the local community and positioned the village as a model for cultural and economic synergy. Humas UNS

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Vice-Chairwoman in Education DWP UNS, Arlin Kuncoro Diharjo, represented the Chairwoman of DWP UNS, Budhi Widjajanti Jamal Wiwoho, mentioned in her opening remark that this workshop was held to commemorate the DWP UNS Anniversary.

“Alhamdulillah, this workshop could be realized. This theme is applicable because it can be applied directly by DWP members. This time the members will make candles and soap from used cooking oil,” Arlin Kuncoro explained.

Arlin added that used cooking oil had not been utilized fully despite the potential of using the waste to create diverse creations. She also mentioned that this utilization could support family economic resilience.

Arlin Kuncoro hoped that this workshop could inspire Indonesian women to process their used cooking oil. “Never throw them away because they can be processed and have economic values,” she added.

DWP UNS invited two speakers to the workshop. Dr. Fajar S Handayani, S.T, M.T., a faculty member of Faculty of Engineering (FT) UNS, and Rosiena Retno S, S.T. Rosiena asked the participants not to throw their used cooking oil into the drain or soil because it could contaminate the environment. “For people who do not want to make creation from used cooking oil, it could be sold to the collector. But choose trusted collector so that your used cooking oil is not used for bad purposes,” Rosiena said.

In this workshop, Rosiena invited the DWP UNS members to make soap from used cooking oil with ingredients: 500 grams used cooking oil, NAOH 67 grams, distilled water 190 gram, and perfume or essential oil. The participants were enthusiastic to follow the workshop. Humas UNS

Reporter: Dwi Hastuti

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The event was held in DWP UNS Secretariat on Thursday (2/12/2021) and was opened directly by the Chairwoman of DWP UNS, Budhi Widjajanti Jamal Wiwoho. In her opening remark, Budhi stated that the cooking class was held by DWP UNS in collaboration with Iswara Food to commemorate Hari Kesetiakawanan Sosial Nasional 2021. Budhi hoped that the cooking class could benefit its participants.

“The theme for today is all crispy. There are crispy chicken, crispy catfish, and crispy vegetables. Hopefully, after participating in this cooking class, the knowledge could be applied at home to create a family menu. There is also an opportunity to open a crispy chicken business,” Budhi explained.

The Team from Iswara Food, Dewi, stated that in the cooking class Iswara Food team provided materials on crispy side dishes. “Thus, how to make crispy chicken, crispy catfish, crispy vegetables, are taught here. So, the members could apply it directly at home,” she said.

The participants of this cooking class are from faculties in UNS and wives of the UNS executive Board drivers. The participants were enthusiastic during the training and followed the instruction from the Iswara Food team on how to cook crispy foods. The participants also received flour and vegetables that could be used to cook the crispy foods at home. Humas UNS

Reporter: Dwi Hastuti

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