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Small and medium-sized enterprises (SMEs) have long been recognized as a vital driver of economic growth, particularly in rural areas where access to large-scale industries is limited. In Dahu Village, the community relies on local products such as melinjo as one of the main sources of livelihood. However, despite the potential of melinjo-based products, business development has been constrained by limited innovation, low product diversification, and weak marketing strategies. These challenges hinder the competitiveness of local SMEs in wider markets, especially in appealing to younger consumers who often prefer modern and innovative products. To address these challenges, the 2025 Student Work Study Program (KKM) conducted by the University of Bina Bangsa implemented a community empowerment project aimed at enhancing the capacity of SMEs in the melinjo sector. The program introduced the development of an innovative product, namely chocolate-flavored keceprek, a melinjo-based snack with a unique taste and higher market value. The initiative not only focused on product innovation but also provided comprehensive support in production techniques, hygienic and attractive packaging, logo and banner design, as well as digital marketing strategies tailored to rural entrepreneurs. The results of the activity highlight that even a relatively simple innovation can significantly increase product appeal, improve branding, and create new market opportunities. Early feedback indicated that chocolate-flavored keceprek products successfully attracted interest from younger consumers, demonstrating the importance of innovation in maintaining the relevance of traditional products. Furthermore, the project functioned as a collaborative platform where students and local communities worked together in applying entrepreneurial concepts to local potential. This synergy not only contributed to improving the competitiveness of SMEs in Dahu Village but also encouraged sustainable economic development in rural areas through innovation, creativity, and digital-based marketing.

Small and medium-sized enterprises (SMEs) have long been recognized as a vital driver of economic growth, particularly in rural areas where access to large-scale industries is limited. In Dahu Village, the community relies on local products such as melinjo as one of the main sources of livelihood. However, despite the potential of melinjo-based products, business development has been constrained by limited innovation, low product diversification, and weak marketing strategies. These challenges hinder the competitiveness of local SMEs in wider markets, especially in appealing to younger consumers who often prefer modern and innovative products. To address these challenges, the 2025 Student Work Study Program (KKM) conducted by the University of Bina Bangsa implemented a community empowerment project aimed at enhancing the capacity of SMEs in the melinjo sector. The program introduced the development of an innovative product, namely chocolate-flavored keceprek, a melinjo-based snack with a unique taste and higher market value. The initiative not only focused on product innovation but also provided comprehensive support in production techniques, hygienic and attractive packaging, logo and banner design, as well as digital marketing strategies tailored to rural entrepreneurs. The results of the activity highlight that even a relatively simple innovation can significantly increase product appeal, improve branding, and create new market opportunities. Early feedback indicated that chocolate-flavored keceprek products successfully attracted interest from younger consumers, demonstrating the importance of innovation in maintaining the relevance of traditional products. Furthermore, the project functioned as a collaborative platform where students and local communities worked together in applying entrepreneurial concepts to local potential. This synergy not only contributed to improving the competitiveness of SMEs in Dahu Village but also encouraged sustainable economic development in rural areas through innovation, creativity, and digital-based marketing.

Micro, Small and Medium Enterprises (MSMEs) have an important role in the Indonesian economy, especially in facing economic crises such as the 1998 monetary crisis and the COVID-19 pandemic. MSMEs are at the forefront in creating jobs and contributing to economic growth, even though they face various challenges, including capital problems. This research uses a qualitative approach with a case study type. This research uses primary data collected from interviews with the owner of Pajeng Cokelat. Pajeng Cokelat is a micro business located in Blitar and makes various kinds of processed chocolate to be used as snacks. The owner of Pajeng Cokelat is active in participating in training activities aimed at improving skills both related to marketing and the products produced. The results of this research highlight the government's efforts to overcome capital problems through programs such as People's Business Credit (KUR) and business training. However, increasing financial literacy is needed, especially in the context of sharia finance, to support the sustainable growth of MSMEs. By overcoming these challenges, MSMEs can continue to play a role in driving the national economy.

Di era modern, eksistensi minuman tradisional mulai tergeser oleh minuman modern, termasuk wedang uwuh yang merupakan minuman khas Yogyakarta. Salah satu upaya pelestarian wedang uwuh adalah melalui inovasi dan difersifikasi produk, seperti pengembangan produk coklat bar dengan rasa wedang uwuh. Cokelat dipilih karena memiliki daya tarik tinggi di berbagai segmen pasar serta nilai komersial dan khasiat yang baik untuk kesehatan. Penelitian ini bertujuan untuk menentukan jenis cokelat yang paling sesuai sebagai bahan dasar utama dalam pengembangan produk coklat bar wedang uwuh dengan membandingkan cokelat hitam dan cokelat putih berdasarkan atribut visual, khasiat, dan nilai komersial. Metode yang digunakan adalah Focus Grup Discussion (FGD) bersama perusahaan yang bergerak di bidang produksi wedang uwuh, dengan melibatkan 9 orang peserta. Hasil kajian menunjukan bahan dasar untuk produk cokelat bar wedang uwuh, cokelat hitam lebih unggul baik dari aspek visual, kandungan, dan nilai komersilnya. Secara visual, uji organoleptik seperti warna, bau, rasa masih lebih unggul cokelat hitam. Cokelat hitam kaya akan flavonoid, polifenol, teobromin, asam askorbat, zat besi, magnesium, dan serat sehingga lebih memberikan khasiat yang lebih baik untuk tubuh. Margin harga cokelat hitam lebih tinggi tetapi tidak signifikan bedanya dengan cokelat putih, sehingga penggunaan cokelat hitam sebagai bahan dasar produk cokelat bar wedang uwuh sangat direkomendasikan.  

The demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easily obtained substitute material is needed locally to support the sustainability of the chocolate industry. This study aims to examine the potential of palm oil fractions, especially palm stearin and olein, as a partial substitute for cocoa butter (Cocoa Butter Substitute/CBS) in chocolate formulations. The study was conducted through a literature review of scientific journals published in the last 10 years, which included chemical, physical, and sensory analysis data on palm oil-based chocolate products. The results of the study showed that stearin increased the melting point and firmness of the product, while olein produced a softer texture and a smoother melting sensation. Sensorially, olein-based formulations showed a higher level of acceptance than stearin, especially in color, aroma, taste, and texture attributes. In addition, palm oil fractions do not produce trans fats, and are able to maintain the balance of solid and liquid fats, while supporting the stability of the product emulsion. This study shows that palm oil fractions, especially through the right combination of stearin and olein, have great potential as a substitute for cocoa butter without reducing physical or sensory quality, thus supporting the sustainability of chocolate production in the future.

Ready-to-drink (RTD) chocolate beverages are increasingly popular, yet traditional formulations often contain dairy components while some consumers are lactose intolerance. The primary challenges in RTD chocolate beverages include achieving acceptable flavor profiles and managing cocoa powder precipitation. This study aimed to formulate a non-dairy ready-to-drink chocolate beverage using a hedonic test and  enhance its physical stability through varied xanthan gum concentrations applying Completely Randomized Design (CRD).A hedonic test involving 30 untrained respondents determined the most preferred formula with the highest preference level (3.7), which consisted of 40% local cocoa powder from Kulon Progo, Yogyakarta, 15% commercial cocoa powder, and 45% castor sugar. Stability analysis involved incorporating xanthan gum at concentrations of 0.1%, 0.15%, and 0.2% (w/v). Results demonstrated that 0.2% xanthan gum concentration yielded the highest viscosity (98 N.s/m²), significantly differing from the control. The lowest precipitation was observed at 0.2% concentration (p-value 0.048). Particle size analysis revealed progressive reduction from 21 μm to 5 μm with increasing xanthan gum concentration. The study conclusively identified 0.2% (w/v) xanthan gum as the most effective concentration for improving chocolate beverage stability, offering a promising approach for developing innovative, dairy-free RTD products.