Making Tempe Chocolate as an UMKM Product Innovation in Lemahabang Village

Abstract

This research aims to provide an innovation in developing MSME products, especially in food products, in terms of the potential that exists in Lemahabang Village. The potential of Lemahabang Village is that there are many MSMEs in the food sector, one of which is tempeh. Tempe is a fermented food that has high economic value, making it an opportunity to innovate which becomes an attraction in developing a product. The development of this innovation changes the taste of tempeh which is usually salty and savory to tempeh which tastes sweet. This research uses descriptive qualitative research by conducting outreach and training on making tempeh chocolate products as an innovative MSME product for Lemahabang Village. Apart from that, tempeh chocolate products are also unique and acceptable products, apart from having lots of good nutrition, tempeh chocolate also has many benefits and can be consumed by various groups. In processing a product, it is important to innovate to develop a product that aims to have competitiveness in MSMEs.