UM Bandung Promotes Family Food Independence Through Vertical Farming

Urban dwellers with limited space can achieve family food independence through vertical farming, a concept championed by the Food Technology program at Universitas Muhammadiyah (UM) Bandung. Their community service program in Manjahlega, Bandung, demonstrated how small yards can become sources of healthy food.

The initiative goes beyond teaching vertical farming. It integrates innovation in processing local spices into functional food products, aiming to support diabetes prevention efforts. This approach connects food security, public health, economic empowerment, and entrepreneurship based on local potential.

Sakina Yeti Kiptiyah, the project leader, explained that the program is funded by the Ministry of Education, Culture, Research, and Technology. "Cases of diabetes in Indonesia continue to increase. Therefore, preventive measures through the utilization of local food, especially spices with potential as healthy ingredients, are needed," she said. "We want people not only to be able to grow them but also to process them into value-added products."

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Cases of diabetes in Indonesia continue to increase. Therefore, preventive measures through the utilization of local food, especially spices with potential as healthy ingredients, are needed. We want people not only to be able to grow them but also to process them into value-added products.

The program began with training on setting up vertical farming installations, suitable for urban environments with limited land. Various spice plants are cultivated in this system and then processed into products with economic value and health benefits. Sakina hopes this will encourage community self-sufficiency in family food needs and open business opportunities for local herbal products. The team also assists with packaging, branding, and marketing strategies to ensure competitiveness.

"Our hope is that the community can maximize the potential of local spices into products that are more widely known and become healthier food alternatives. We also designed this program to be sustainable so it can have a real impact on reducing the prevalence of diabetes in Indonesia," Sakina added. Khairiah, head of the UM Bandung Food Technology program, praised the initiative, stating that community service is a real implementation of the university's role in transforming knowledge into solutions that directly benefit the community.

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Our hope is that the community can maximize the potential of local spices into products that are more widely known and become healthier food alternatives. We also designed this program to be sustainable so it can have a real impact on reducing the prevalence of diabetes in Indonesia.