Digital Business Study Program, Faculty of Economics and Business, Universitas Sebelas Maret (FEB UNS)  hosted an International Community Service entitled “Arabian Food Training: Culinary Innovation through Arabian Food Product Diversification for Mangkubumen Culinary MSMEs,” Tuesday, August 27, 2024, in Karanganyar. Three students of FEB UNS from Libya—Nadia Mustafa Sulayman Shenghir, Marwa Abdulgader Abdulsalam Ashaiban, and Ahlaam Jarullah Ibrahim Alshoushan, providing training material to over twenty members of the Mangkubumen PKK (Family Welfare Program).

The three explained in detail on how to cook three Libyan cuisines namely the Mahlabia, Brack, Almubatana, and Rashtah Musqia.

Mientansih, the Leader of Mangkubumen PKK, in her remark extended her gratitude to FEB UNS, for introducing the attendees to Libyan cuisine. “Through this Libyan cooking demonstration, I hope the participants will gain as much knowledge as possible. They will see the process and results, and hopefully replicate it or even start selling it. We also have a cooking kitchen in the PKK unit, so we hope to exchange knowledge with the speakers. Thank you to the UNS students for their assistance,” said the 81-year-old Mientansih.

Dr. Dwi Prasetyani, S.E., M.Si., Interim Vice Dean for Academic Affairs, Research, and Student Affairs, thanked all participants for attending the agenda. Such community service activities are a routine endeavor for the Digital Business Study Program FEB, representing a collaboration between faculty members and students to benefit the community.

She further noted that the event qualifies as international community service because it involved not only UNS team members but also international participants. “This activity focuses on the development of culinary MSMEs, with Libyan student speakers and participants from the PKK group. It empowers women who were previously unaware of foreign cuisines and now have the opportunity to learn and potentially start side businesses,” she explained.

The community service involved students from undergraduate, master’s, and doctoral programs. The outcomes of the event will be disseminated through YouTube videos, printed media, the FEB UNS website, and publications in community service journals.

Concluding the event, Dean of FEB UNS, Prof. Drs. Djoko Suhardjanto, M.Com.(Hons)., Ph.D., Ak., expressed gratitude to all attendees, including PKK members, leadership, FEB UNS lecturers, and students.

“I hope this activity introduces Libyan cuisine and cooking methods to a wider audience, and that participants enjoy the dishes. If they align with our culture, they might be incorporated into our cuisine. Thank you, Middle Eastern food is truly delicious,” he concluded.