Optimizing the Potential of Local from Winongsari Village into Innovative Products in the Form of Flavor and Aromatherapy Candles

Muhamad Amarfadil; Sofia Rahma; Annisah Asmaaul Kariimah; Afifatu Saadah; Rah Hajeng Listiawati; Jordan Rizky Ramadhan; Obbie Putra Istia Sudibyo; Ressa  Saputri; Fauzan Pramudya  Dewanta; Ade Aulia  Fawwaz; Wahdatul Dea  Saputri; Azzahro Nizza; Achmad Fauzan; Suwarsito Suwarsito

Optimizing the Potential of Local from Winongsari Village into Innovative Products in the Form of Flavor and Aromatherapy Candles

Authors

Muhamad Amarfadil Universitas Muhammadiyah Purwokerto
Sofia Rahma Universitas Muhammadiyah Purwokerto
Annisah Asmaaul Kariimah Universitas Muhammadiyah Purwokerto
Afifatu Saadah Universitas Muhammadiyah Purwokerto
Rah Hajeng Listiawati Universitas Muhammadiyah Purwokerto
Jordan Rizky Ramadhan Universitas Muhammadiyah Purwokerto
Obbie Putra Istia Sudibyo Universitas Muhammadiyah Purwokerto
Ressa Saputri Universitas Muhammadiyah Purwokerto
Fauzan Pramudya Dewanta Universitas Muhammadiyah Purwokerto
Ade Aulia Fawwaz Universitas Muhammadiyah Purwokerto
Wahdatul Dea Saputri Universitas Muhammadiyah Purwokerto
Azzahro Nizza Universitas Muhammadiyah Purwokerto
Achmad Fauzan Universitas Muhammadiyah Purwokerto
Suwarsito Suwarsito Universitas Muhammadiyah Purwokerto

Keywords:

local coffee, product diversification, aromatherapy candles, coffee grounds, circular economy, community empowerment, ABCD

Abstract

Climate change, environmental degradation, and economic inequality demand innovation in the agricultural sector, including coffee, to create value-added and environmentally friendly products. Winongsari Village has abundant local coffee potential, but its utilization is still limited to the sale of raw beans. This study aims to optimize the potential of local coffee through product diversification in the form of spice-based flavor variants and sustainable aromatherapy candles made from coffee grounds, using the Asset-Based Community Development (ABCD) approach. The stages include asset mapping, community engagement, co-design, practical training, sensory testing, and marketing strategies. As a result, the community successfully developed three coffee flavor variants (ginger coffee, milk coffee, and palm sugar coffee) and aromatherapy candles made from coffee grounds. Post-program evaluations showed significant improvements in coffee processing skills, utilization of organic waste, and market access for innovative products. This program contributes to waste reduction, income growth, local economic strengthening, and the implementation of circular economy principles aligned with global market trends.

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Published

2025-11-25

How to Cite

Amarfadil, M., Rahma, S., Kariimah, A. A., Saadah, A., Listiawati, R. H., Ramadhan, J. R., … Suwarsito, S. (2025). Optimizing the Potential of Local from Winongsari Village into Innovative Products in the Form of Flavor and Aromatherapy Candles. Proceedings Series on Social Sciences & Humanities, 28. Retrieved from https://conferenceproceedings.ump.ac.id/pssh/article/view/1990