The Mayor of Yogyakarta, Dr. (H.C.) dr. Hasto Wardoyo, Sp.OG (K), served as an external examiner in a Doctoral Promotion Examination held by the Graduate School of Universitas Negeri Yogyakarta (GS UNY) on Tuesday, 30 December 2025, at the Main Hall of the Sugeng Mardiyono Building, GS UNY. The involvement of a regional leader in this academic forum reflects a strategic synergy between academia and development practices rooted in local potential.

The doctoral promotion examination assessed the dissertation of Nur Wahyuni, a doctoral candidate in the Doctoral Program in Vocational and Technology Education, entitled “Human Resource Development Practices in the Local Potential-Based Culinary Industry: A Case Study of the Lethek Noodle Industry in Bantul Regency.” The dissertation examines human resource development (HRD) through a contextual approach grounded in local wisdom as a strategy to strengthen the competitiveness of traditional culinary industries.

The examination panel consisted of Prof. Dr. Sumaryanto, M.Kes., AIFO. as Chair of Examiners; Prof. Dr. Siswantoyo, M.Kes., AIFO. as Secretary of Examiners; Prof. Dr. Drs. Putu Sudira, M.P. as Promotor; Prof. Dr. Dra. Kokom Komariah, M.Pd. as Co-Promotor; Dr. (H.C.) dr. H. Hasto Wardoyo, Sp.OG (K) as Primary Examiner I; and Prof. Dr. Mochamad Bruri Triyono, M.Pd. as Primary Examiner II.

During the examination session, Dr. Hasto Wardoyo stated that the dissertation demonstrated strong substantive foundations and was academically accountable. He highlighted the importance of diversifying local food sources, particularly carbohydrates, which remain heavily dominated by a limited number of commodities such as rice and maize.

“We are often dictated by only a few carbohydrate sources. However, through academic studies like this, local potentials—such as lethek noodles—can be promoted and popularized, not only from a cultural perspective but also as drivers of economic growth,” he remarked.

Furthermore, he offered critical insights into human resource development, particularly within local-based culinary industries. According to him, HR training must be strongly aligned with individual characteristics and motivation.

“The challenge lies in how we create human resources who have a strong willingness to engage in continuous training. How do we generate demand creation in human resource development so that training truly has an impact?” he added.

Responding to these points, the doctoral candidate Nur Wahyuni explained that one of the key success factors in human resource development is fostering a sense of handarbeni, or a strong sense of ownership toward the business and the local products being developed.

The doctoral promotion examination also highlighted future challenges in formulating standardized, systematic, and sustainable human resource development training guidelines until proficiency levels are achieved. In this regard, the research findings are expected not only to contribute to academic advancement but also to generate tangible impacts on the strengthening of local industries and human resource development. (LS)