Applying Appropriate Technology on Diversification of Chocolate-Based Food Products in Small and Medium Enterprises of Cacao-Chocolate Processing: The Case of Griya Cokelat Nglanggeran
Nglanggeran is one of the tourist villages producing chocolate in Gunung Kidul Regency. This village is rich in raw cocoa materials, supporting the establishment of Small and Medium Enterprises (UKM) driven by the local community named Griya Chocolate Nglanggeran. They can process several cocoa derivative products, even with single-origin bean-to-bar chocolate. Further product diversification was still needed to increase the attractiveness of chocolate consumption through increased use of other local raw materials. However, these efforts were still constrained by the limited availability of production equipment and access to information regarding the diversification of other chocolate-derived products. Based on the participatory rural appraisal method, this study aimed to report on the 3rd year community empowerment program using appropriate technology at Griya Coklat Nglanggeran. These activities included observing the need for tools and information, providing production equipment, assisting in using tools, and training in food product diversification using a combination of local ingredients, namely butterfly pea flower (Clitoria ternatea). This activity was considered essential and could bring benefits because appropriate technology and product diversification could provide more space for SMEs to operate more safely, efficiently, and creatively.
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