Chocolate spread is a type of paste which is mostly spread on breads and pastries. This research was conducted by calculating financial feasibility of chocolate spread with addition of coconut flour and coconut sugar produced by Yayasan Suren untuk Indonesia. The aim of this research is to observe the financial feasibility of chocolate spread with addition of coconut flour and coconut sugar in order to obtain its development strategy on production management and marketing. The results showed BEP value of 16659,4; PBP (year) value of 1,9; NPV value of 20389635,9; IRR value of 1526% and B/C ratio of 1,05. Therefore, based on financial feasibility analysis, this business is feasible to execute. Furthermore, based on sensitivity analysis using four scenarios, this business is not feasible to execute while  undergoes increasing of price of raw material as big as 4% and decreasing of selling price as big as 3%. Based on those scenario, NPV value of this business was Rp -194.353.160,28 (<0); followed by value of IRR, Net B/C, payback period and BEP were 10,94%; 1,00; 7,88 and 155.020,62 respectively.

Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml. Keywords: antioxidants, coffee, ginger, polyphenols, roasting

Oyster mushroom is one of the horticultural commodities in Indonesia. This community empowerment program through oyster mushroom cultivation is designed as an effort to provide a sense of equality, partnership, and togetherness for the improvement of the community's economy. Islamic and Social Education Foundation "Ar-Rohmah" with its abundant natural and human resource potential, can be a part of the process of social change. Student empowerment at this foundation manages students to do something beneficial for the community, including through training programs and mentoring in oyster mushroom (Pleurotus spp) cultivation. Accompanied by the Institute for Research and Community Service (LP2M) Team at the University of Jember, this activity was carried out to the students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren village, Ledokombo District, Jember through the presentation of theory and field practice on cultivation. mushrooms. This community service activity will form a small industry that is able to provide income for students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren Village, Ledokombo District, Jember. During the execution of program, students were showing high antusiams toward prospect and cultivation technology of oyster mushroom by giving contributions, suggestions and creative ideas.

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.

SMK Kelautan dan Perikanan Suren Jember merupakan lembaga pendidikan kejuruan yang berbasis pada partisipasi masyarakat dan berorientasi pada kebutuhan industri dan kewirausahaan dibidang agribisnis, kelautan dan perikanan. Permasalahan yang dihadapi SMK tersebut adalah pembinaan jiwa kewirausahaan dan pengembangan kreatifitas siswa masih belum optimal. Solusi yang diberikan adalah pengembangan kreatifitas siswa melalui pengembangan potensi wilayah dengan pembuatan sabun tembakau dan pengolahan coklat couverture. Tujuan pelaksanaan pengabdian ini adalah untuk menumbuhkan jiwa kewirausahaan generasi muda agar memiliki pemikiran untuk memulai suatu usaha dengan memanfaatkan potensi lokal daerah yang dimiliki dengan menciptakan suatu produk yang bernilai tambah. Metode yang dilakukan antara lain metode ceramah dan permainan, diskusi dan tanya jawab, serta demonstrasi dan praktek pembuatan produk. Hasil evaluasi terhadap keseluruhan peserta pelatihan secara umum menunjukkan peningkatan pengetahuan dan pemahaman setelah diberi materi kewirusahaan. Secara keseluruhan peserta dapat membuat produk kretif berupa sabun tembakau dan olahan coklat couverture serta melakukan pemasaran menggunakan media langsung dan e-market.