Noodle innovation that is healthy, rich in nutrition and has a high taste is an alternative for developing a noodle business in order to be able to attract as many consumers as possible. Related to this, the community service team, namely the lecturer team of the Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Yogyakarta State University consisting of Sulistyani, M.Si, Prof, KH Sugiyarto, Prof. Dr. Endang Widjajanti LFX, and Dr. Isana Supiah YL held training and assistance in the production of healthy instant noodles for the community in Sumbergiri Village (Kapanewon Ponjong, Gunungkidul Regency) especially the people of Bendogede 1 Hamlet, Bendogede 2 Hamlet, and Mendak Hamlet, Sumbergiri Village, Kapanewon Ponjong, Gunungkidul Regency, Special Province of Yogyakarta .

The training on making healthy noodles was carried out by the PPM team from the Chemistry Study Program, FMIPA UNY on Sunday, October 10, 2021. The PPM team explained the process of producing healthy instant noodles to packaging techniques, fostering the entrepreneurial spirit of the community, and helping the community develop marketing strategies. The training activities were followed by community assistance steps. Healthy instant noodles made from 100% natural ingredients with ingredients such as wheat flour, tapioca flour, eggs, vegetable oil, spinach, dragon fruit, and carrots. The noodles produced are colorful, including red, yellow, and green. Therefore, it is quite appropriate if the product is named Mie Pelangi. Other important factors that need to be considered in food production besides taste are hygiene factors in noodle production, clean production sites, far enough from cattle pens, and having a special permanent disposal site as a requirement to obtain a PRIT permit from the Industry and Trade Office. In addition to having an attractive color, the advantages of rainbow noodles include having a higher nutritional content than noodles in general as well as a natural savory taste that comes from the taste of vegetables and fruits. These efforts are expected to realize creative economic innovation and maintain community productivity. especially during a pandemic.