Ngampilan, Yogyakarta – Up until now, wheat flour products from PT Manunggal Perkasa Cilacap have generally not been widely accepted by small and medium bakpia producers. Aside from the lack of information about the flour products of PT Manunggal Perkasa, the uneven availability of the products has also made them less popular compared to competitors.
To address this issue, on Thursday, August 14, 2025, Micro, Small, and Medium Enterprises (MSMEs) in the Ngampilan area of Yogyakarta held a joint practice (prakber) session on making bakpia in collaboration with PT Manunggal Perkasa Cilacap. This activity aimed to prove that SOKA and DAHLIA wheat flour brands produced by PT Manunggal Perkasa can be used effectively in making Yogyakarta’s signature bakpia, as well as to build MSMEs’ trust in PT Manunggal Perkasa Cilacap as a reliable raw material supplier.
Photo: The Manunggal Perkasa team and Mr. Joni, representing the MSMEs, explaining the technical details of the event.
The event began with a technical explanation by Mr. Hariyatno, Manager of the CS Baking Department at PT Manunggal Perkasa, who introduced the characteristics of Soka and Dahlia flour. Afterward, the MSME participants immediately practiced the stages of bakpia making, starting from preparing the dough, filling, shaping, to the baking process.
Throughout the session, participants were guided directly by technical experts, allowing them to learn together about proper ingredient ratios, water content adjustment, and tips on maintaining the softness of bakpia skin.
Photo: Joint practice between MSMEs and the team from PT Manunggal Perkasa.
The results of this joint practice were very encouraging. The bakpia made with SOKA and DAHLIA flour showed the desired quality, such as: soft skin that doesn’t crack easily, market-standard texture, and an appealing appearance.
MSME participants expressed that the bakpia results met their expectations, proving that SOKA and DAHLIA flour are indeed suitable for bakpia production. Some admitted that they had previously doubted whether SOKA and DAHLIA flour could produce good quality bakpia. However, after this practice session, those doubts disappeared as they witnessed and tasted the results themselves.
“We’re happy because the bakpia turned out soft, delicious, and met market standards. It turns out SOKA and DAHLIA flour can really be relied upon,” said Mrs. Rina, one of the participants. The joint practice between Ngampilan MSMEs and PT Manunggal Perkasa Cilacap was a great success. The activity proved that SOKA and DAHLIA flour are well-suited for making bakpia, with final results that met the expectations of the MSMEs. Moving forward, it is hoped that this collaboration will continue, so that Yogyakarta’s local product, bakpia, can further develop with the support of high-quality raw materials from PT Manunggal Perkasa. (pj/mkt)