Kulon Progo, August 15, 2025 – As part of the Appropriate Technology Grant Program initiated by the Directorate of Community Service (DPKM) Universitas Gadjah Mada, the Community Service Team from the Department of Agricultural and Biosystems Engineering (DTPB), Faculty of Agricultural Technology UGM, led by Dr. Arifin Dwi Saputro, S.T.P., M.Sc., organized a training on chocolate praline production at Taman Kakao in Kulon Progo.
Taman Kakao, founded by Mr. Johan Salbiantoro, is a local SME engaged in bean-to-bar chocolate production. Over the past three years, this SME has been a foster partner of DTPB FTP UGM and has achieved notable recognition, including First Place in the Governor’s Cup of DIY for the quality and flavor of fermented dried cocoa beans at the Nglanggeran Chocolate Festival 2025.
The training was designed to introduce the participants to the making of chocolate praline—a filled chocolate confection commonly made with nuts, dried fruits, caramel, or cream. Praline was chosen as the focus because of its high market value, popularity as a premium snack and gift item, and its potential to expand Taman Kakao’s product portfolio.
During the hands-on session, Dr. Arifin and his team guided participants step by step in the praline-making process. The training began with creating the praline shell using a variety of attractive molds. Melted chocolate was poured into the molds and then removed, leaving a thin layer that serves as the shell. Once hardened, participants filled the shells with various fillings provided, then sealed them with another layer of melted chocolate. The pralines were then chilled to set.
Beyond the technical practice, participants were also reminded of the importance of selecting fillings that are not water-based. This precaution was emphasized to ensure longer shelf life and to maintain the quality of the pralines produced.
The outcome of the training was a selection of pralines with diverse fillings, which are expected to inspire Taman Kakao in developing new product varieties. Ultimately, the program aims to help Taman Kakao expand its market reach and strengthen its position as an innovative and competitive cocoa-based SME.
This initiative also aligns with several Sustainable Development Goals (SDGs), including:
-
SDG 8 (Decent Work and Economic Growth): by empowering SMEs and creating new business opportunities.
-
SDG 9 (Industry, Innovation, and Infrastructure): by fostering innovation in food processing based on local resources.
-
SDG 12 (Responsible Consumption and Production): by promoting diversified, value-added, and sustainable chocolate products.
Through this program, UGM—via the Department of Agricultural and Biosystems Engineering—reinforces its commitment to supporting local food SMEs in innovation. It is hoped that Taman Kakao will serve as a success story in local product development, contributing to sustainability and community welfare.
