Want to grab a coffee while working on assignments? Hang out with friends? Or just looking for tasty snacks? Three trendy new cafés have recently opened on the Universitas Gadjah Mada (UGM) campus, specifically on the Faculty of Economics and Business (FEB UGM) campus: Naroo, Soakin, and MilkyMoo.
With modern concepts, comfortable atmospheres, and diverse menus, these cafés offer not only a unique culinary experience but also promote sustainability and creativity in entrepreneurship.
Let’s get to know them better!
These cafés are the result of the creativity of FEB UGM students through the 2025 FEB UGM Business and Café Management Grant program.
This program offers students a platform to gain hands-on entrepreneurial experience, encompassing areas such as marketing, human resource management, and sustainable business practices.
“Through this grant program, we encourage students to innovate and develop future core skills such as critical thinking, problem-solving, adaptability, teamwork, and leadership,” said Dr. Gumilang Aryo Sahadewo, Vice Dean for Research, Community Service, Collaboration, and Alumni at FEB UGM, on Thursday, March 3, 2025, at FEB UGM.
Dr. Sahadewo explained that every year, FEB UGM organizes a business management grant competition for students to develop marketable products and services.
The three best teams are allowed to manage a business for one year at FEB UGM, supported by faculty funding.
“We hope this program will produce resilient and innovative young entrepreneurs, which aligns with our faculty’s mission of developing future leaders in economics and business for sustainability,” he added.
Naroo, a pioneer of cake and dessert cafés on campus, has been operating since 2022.
It originated from the Student Entrepreneurship Program (PMW). It quickly gained popularity among students from other faculties and even outside UGM.
Naroo was founded by students from the Accounting Department: Octavia Rachmadani, Wahyu Devi Setyawati, Maslikhatul Umami, Wandana Karuna Pradopo, and Ghina Shabrina.
Rachmadani explained that Naroo offers a variety of visually appealing cakes and desserts with unique flavors, including cheesecake, brownies, carrot cake, and cinnamon rolls.
“We also offer natural matcha drinks with stevia sweetener. With its colorful and aesthetic concept, Naroo aims to be the perfect choice for those craving sweet treats to boost their mood and accompany their study sessions on campus,” she said.
Unlike Naroo, Soakin promotes sustainable business practices and prioritizes mental health support.
More than just a coffee shop, Soakin is dedicated to creating an environmentally friendly space that promotes overall well-being.
This commitment is reflected in their recycling initiative, “Your Favorite Cup Makes This Beautiful Dustbin,” as well as discounts for customers who use the Soakin Tumbler.
Each cup also features Instagram-worthy designs with positive messages to enhance the customer experience—both visually and emotionally.
Soakin was founded by Management Department students: Muhammad Sukron Mahfud, Firman Fauzi Hermanto, Ahmad Zida Niam, Muhammad Revelli Prana Ramadhan, and Ghiyats Thariq Al-Haq.
Mahfud explained that Soakin offers a variety of pastries,, including donuts, cookies, and sandwiches, along with milk, coffee, and tea-based beverages.
“With our sustainable business initiatives, we hope to inspire customers to reduce plastic waste and support the environment,” he said.
Meanwhile, MilkyMoo focuses on healthy and eco-friendly products, making it a go-to spot for those seeking nutritious drinks and snacks.
“Come by to try our various MilkyMoo products, including unique milk-based drinks, crispy egg waffles, and creamy ice cream,” said Amanda Divanty, one of MilkyMoo’s founders.
MilkyMoo’s main advantage is its use of 100% fresh milk, processed to preserve its nutritional content.
The café also features a live prep concept, allowing customers to watch their orders being prepared in real-time.
In addition to its regular menu, MilkyMoo offers seasonal products during festive moments such as Ramadan, Christmas, and Halloween.
In addition to Divanty, MilkyMoo is run by four other Management Department students: Rashid Abinaya Rahman, Maria Erika Widierasti, Farah Erfa Nafisyah, and Yusuf Juve Rifai.
The team is committed to environmental sustainability through collaboration with student-run waste recycling initiatives.
“This collaboration ensures that MilkyMoo not only meets consumers’ demand for delicious and healthy products but also contributes to environmental conservation through waste management,” Divanty added.
Are you curious about these three student-led cafés at FEB UGM? Visit Naroo, Soakin, and MilkyMoo for a unique culinary experience!
Reporters: Shofi Hawa Anjani and Kurnia Ekaptiningrum (FEB UGM PR)
Author: Agung Nugroho
Post-editor: Lintang
Photograph: FEB UGM