Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

scholarly journals Analisis pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap ekspor cocoa butter

2019 ◽  
Vol 4 (3) ◽  
pp. 233-242
Author(s):  
Rudi Hermawan
Keyword(s):  
Cocoa Butter ◽  
Raw Materials ◽  
Value Added ◽  
Secondary Data ◽  
Added Value ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
The Past ◽  
Export Duty ◽  
Cocoa Products

The export duty policy was initially intended to increase the value added of cocoa beans. On the other hand, in the past few years there has been a significant increase in imports of cocoa beans to meet the needs of domestic industrial in order to keep running optimally and can create added value. To assess how much influence the export duty policy for cocoa beans, the import of cocoa beans, the export of cocoa beans and the price of cocoa butter on the development of exports of cocoa butter, this study uses a quantitative approach using secondary data from various sources. The results of the analysis show that the development of the export of cocoa butter is significantly influenced by the amount of cocoa bean imports and the export of cocoa beans. but the price factor of cocoa butter and the amount of export duty does not significantly influence. This shows that the main problem is the performance of the cocoa processing industry which is strongly influenced by the availability of raw materials. In addition, although an increase in imports of cocoa beans can still be offset by an increase in exports of processed cocoa products that have added value.                    Kebijakan bea keluar pada awalnya ditujukan untuk peningkatan nilai tambah biji kakao. Di sisi lain, dalam beberapa tahun terakhir terjadi peningkatan impor biji kakao secara signifikan untuk pemenuhan kebutuhan industri domestik agar tetap berjalan optimal dan dapat menciptakan nilai tambah. Untuk mengkaji seberapa besar pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap perkembangan ekspor cocoa butter, penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan data sekunder dari berbagai sumber. Hasil analisis menunjukkan bahwa perkembangan ekspor cocoa butter secara signifikan dipengaruhi oleh besaran impor biji kakao dan ekspor biji kakao. Sedangkan faktor harga cocoa butter dan besaran tarif bea keluar tidak berpengaruh secara signifikan. Hal ini menunjukkan bahwa permasalahan utama adalah pada kinerja industri pengolahan kakao yang sangat dipengaruhi oleh ketersediaan bahan bakunya. Selain itu, walaupun terjadi peningkatan impor biji kakao masih dapat diimbangi dengan adanya peningkatan ekspor produk kakao olahannya yang memiliki nilai tambah.

scholarly journals Pengaruh Penerapan Bea Keluar Biji Kakao Terhadap Daya Saing Serta Ekspor Produk Kakao Indonesia

2021 ◽  
Vol 11 (2) ◽  
pp. 133-152
Author(s):  
Maria Trisanti Saragih ◽  
Harianto Harianto ◽  
Heny Kuswanti
Keyword(s):  
Cocoa Butter ◽  
Term Effect ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Export Duty ◽  
Long Term Effect ◽  
Cocoa Products ◽  
Export Destination ◽  
Domestic Stock

The development of Indonesia's cocoa beans before the export duty policy shows that almost 90 per cent of cocoa beans exports were exported from total production, therefore makes Indonesia as known as one of the biggest cocoa beans exporters in the world. Cocoa exports to destination countries cause the domestic stock of raw materials for cocoa beans Domestic stock has decreased. Afterwards, the Indonesian government implemented a cocoa bean export duty policy. This research aimed to analyze the effect of export duties policy for the competitiveness and exports of Indonesian cocoa products to export destination countries. Revealed Comparative Advantage (RCA) method is used to measure competitiveness, while Fully Modified Ordinary Least Square (FMOLS) is used to analyze the long-term effect of export duties on cocoa beans on competitiveness and exports of cocoa products. Based on the analysis result, all cocoa products have competitiveness, Indonesian cocoa butter has the highest competitiveness in export destination countries. Export duties policy has a long-term effect on competitiveness and exports of cocoa paste and powder, but have no long-term effect on competitiveness and exports of cocoa butter. Therefore, the overall increase in competitiveness and export of cocoa products is due to the implementation of the cocoa bean export duty policy.

scholarly journals EFFECT OF PROCESSING TECHNIQUES ON FLAVOUR AND CHARACTERISTICS OF COCOA PROCESSED AND CHOCOLATE PRODUCTS. (Pengaruh Cara Pengolahan Terhadap Citarasa dan Karakteristik Produk Olahan Kakao dan Cokelat)

2017 ◽  
Vol 12 (1) ◽  
pp. 1-13
Author(s):  
Agus Sudibyo
Keyword(s):  
Manufacturing Process ◽  
Processing Technique ◽  
Cocoa Beans ◽  
Post Harvest ◽  
Cocoa Products ◽  
Potential Benefits ◽  
Processed Products ◽  
Processing Techniques

Flavour is important factor and central to acceptability of cocoa products such as chocolate and contributes to determining the quality.  The quality of chocolate flavour is influence by several variable factors since in the stage of post-harvest treatments and handling till in manufacturing process. The aim of this paper was review and discuss all relevant studies in relation to cocoa beans and chocolate production, and identify their influence of processing techniques on flavour and characteristics of the cocoa processed products.  This information hopefully has potential benefits on the making process of a chocolate manufacture.Keywords: cocoa, processing technique, flavour, characteristic, chocolate.ABSTRAK. Citarasa merupakan salah satu faktor penting dan sebagai salah satu pusat penerimaan produk olahan kakao seperti cokelat dan berkontribusi dalam penetapan mutu. Mutu citarasa produk cokelat dipengaruhi oleh beberapa variabel faktor, sejak pada tahap penanganan pasca-panen hingga tahap proses pengolahan di pabrik. Tulisan ini disajikan bertujuan untuk mengulas dan membahas serta mendiskusikan semua hasil studi yang pernah dilakukan, yang berhubungan dengan biji kakao dan produksi cokelat serta mengidentifikasi pengaruh cara pengolahannya terhadap citarasa dan karaketeristik produk olahan kakao. Informasi ini diharapkan mempunyai potensi yang bermanfaat pada proses pengolahan kakao di pabrik cokelat.Kata kunci : kakao, cara pengolahan, citarasa, karakteristik, cokelat.

scholarly journals ANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN

2017 ◽  
Vol 5 (1) ◽  
pp. 105-119
Author(s):  
Vitalia Putri Asheri ◽  
Amzul Rifin
Keyword(s):  
Manufacturing Industry ◽  
Value Added ◽  
Added Value ◽  
Cocoa Bean ◽  
Small Scale ◽  
The Third ◽  
Small And Medium Enterprise ◽  
Cocoa Products ◽  
Medium Enterprise ◽  
Cocoa Farm

Indonesia is the third largest world cocoa producer. For years, cocoa bean from Indonesia has been exporter as raw beans. Domestic cocoa manufacturing industry is still dominated by international companies such as Nestle, Marz, JB Cocoa Malaysia, and others than domestic small and medium enterprise. This condition shows that value added of cocoa processing have not yet accepted by local entrepreneurs. Nowadays, most of the small and medium enterprise produce intermediate and compound chocolate products with low use of cocoa butter volume in proportion. Then, those intermediate products would be exported and will be reimported again by Indonesia as final product. Pipiltin Cocoa is the only small-scale natural chocolate producer in Indonesia using local cocoa bean from Bali and Aceh. This research focuses on value added analysis of bar chocolate in Pipiltin Cocoa produce which is important to conduct in order to know the added value made from a domestic small-scale cocoa farm producing original cocoa products.

Determination of Ochratoxin A in Cocoa Beans Using Immunoaffinity Column Cleanup with High-Performance Liquid Chromatography

2014 ◽  
Vol 97 (3) ◽  
pp. 884-888 ◽  
Author(s):  
Jillian Roberts ◽  
Ivan Chang-Yen ◽  
Frances Bekele ◽  
Isaac Bekele ◽  
Lisa Harrynanan
Keyword(s):  
Ochratoxin A ◽  
High Performance ◽  
Sodium Bicarbonate Solution ◽  
Cocoa Bean ◽  
Immunoaffinity Column ◽  
High Fat ◽  
Cocoa Beans ◽  
Solution Ph ◽  
High Degree

Abstract A method was developed and validated for the determination of ochratoxin A (OTA), a fungal metabolite, in cocoa beans of high fat content. The sample was extracted by blending with a 1% sodium bicarbonate solution (pH 10) followed by ultrasonication, and the sample was defatted by treatment with a flocculant. The defatted sample was purified using immunoaffinity column chromatography, and OTA was detected using HPLC with fluorescence detection. The method was fully optimized, validated, and quality controlled using spike recovery analyses, with recoveries of 89–105% over spiking ranges of 320–2.5 ng/g with CV of analyses generally <10% over 4 consecutive years and an LOQ of 0.66 ng/g in cocoa bean samples. This method overcomes the problems posed by the high fat contents of cocoa and chocolate samples with a high degree of reliability.

scholarly journals Pemetaan Pengaruh Proses Pengolahan pada Kualitas Biji Kakao Menggunakan Metode Metabolik Profiling dengan GC/MS

REAKTOR ◽  
2017 ◽  
Vol 17 (3) ◽  
pp. 132
Author(s):  
Hana Nur Fitriana ◽  
Ronny Purwadi ◽  
Made Tri Ari Penia Kresnowati
Keyword(s):  
Principal Component Analysis ◽  
Metabolic Profiling ◽  
Principal Component ◽  
Component Analysis ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Post Harvest ◽  
Cocoa Products ◽  
Different Types

Abstract MAPPING THE EFFECTS OF COCOA POST HARVEST PROCESSING ON COCOA BEAN QUALITY BY METABOLIC PROFILING METHOD USING GC/MS. The quality of cocoa is strongly effected by the implemented post harvest processes. The fermented cocoa beans is presumed to have higher quality than the unfermented ones, whereas roasting strongly affects the organoleptic quality of the cocoa products. However, what exactly differentiates those cocoa beans are not known yet. This research was foccused on the mapping of post harvest processing method on the quality of cocoa beans, using metabolic profiling method. Different types of cocoa bean samples, that were fermented, roasted, fermented and roasted, as well as unfermented and unroasted (as control) were analysed by GC-MS. The obtained metabolic profiles were further mapped using Principal Component Analysis (PCA). The results showed that there were significant different on samples processed through different processing methods. The fermentation and roasting of cocoa beans direct the process such that more homogenous metabolic composition were obtained. Kata kunci: cocoa beans; fermentation; metabolomic; PCA; processing; roasting  Abstract Proses pengolahan biji kakao sangat menentukan kualitas kakao yang dihasilkan. Biji kakao terfermentasi diyakini memiliki kualitas yang lebih tinggi dibandingkan biji kakao tanpa fermentasi. Proses penyangraian juga diyakini sangat menentukan kualitas organoleptik produk olahan kakao. Akan tetapi, para pelaku bisnis kakao masih belum mengetahui secara pasti apa yang membedakan hal tersebut. Penelitian ini berfokus pada pemetaan pengaruh proses pengolahan pada kualitas biji kakao, menggunakan metode metabolik profiling. Sampel biji kakao dengan berbagai proses pengolahan: difermentasi, disangrai, difermentasi dan disangrai, serta kontrol (tidak difermentasi dan tidak disangrai) dianalisa dengan GC/MS untuk memetakan komposisi metabolitnya. Spektrum metabolit yang diperoleh kemudian dipetakan menggunakan metode Principal Component Analysis (PCA). Hasil yang diperoleh menunjukkan terdapat perbedaan yang signifikan antara sampel dengan berbagai proses pengolahan tersebut, pengolahan biji kakao yang terdiri dari fermentasi dan penyangraian mengakibatkan komposisi biji kakao yang lebih seragam. Keywords: biji kakao; fermentasi; metabolomik; PCA; pemrosesan; penyangraian

scholarly journals Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency

2015 ◽  
Vol 31 (2) ◽  
pp. 130-141
Author(s):  
Joko Soemarno ◽  
Yuli Hariyanti ◽  
Soetanto Abdoellah Soeparto ◽  
Diany Faila Sophia Hartatri
Keyword(s):  
Experimental Research ◽  
Processing Time ◽  
Group Discussion ◽  
Time Difference ◽  
Added Value ◽  
Cocoa Bean ◽  
Selling Price ◽  
Cocoa Beans ◽  
Cocoa Bean Fermentation ◽  
Cocoa Quality

Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers reluctant to do fermentation, weight differencebetween fermented and unfermented cocoa, cocoa processing time difference between fermented and unfermented cocoa, quality difference between fermentedand unfermented coco refers to cocoa bean standard (SNI): 01-2323-2008/Amd-2010, and feasible added value incentive of fermented cocoa beans. The data collectionwere conducted through household farmers’ survey, focus group discussion and experimental research. The experimental research was conducted to understandthe weight and processing time differences; and to asess the quality, including moisture content, bean count, pH and fermentation index. Analysis of the datawere conducted by methods of Fishbone Ishikawa and logit multiplier linear analysis. The research results showed that the main factors causing farmers reluctant todo fermentation were insuitable of selling price of fermented cocoa, the existence of village collectors in buying unfermented cocoa, the lack of cooperation amongfarmers in farmer group (Subak Abian) and the lack of farmers’ skills on cocoa bean fermentation. This study also found that the weight depreciation differencebetween fermented and unfermented cocoa was 0.5-3.75%, and the processing time difference between fermented and unfermented cocoa was 12-24 hours. Qualityof fermented cocoa beans was higher than that of unfermented cocoa beans and it can fulfill the standard of SNI: 01-2323-2008/Amd-2010. It was found that thefeasible added value incentive of fermented cocoa benas was 2,126-3,426 IDR/kg. Keywords: cocoa, fermentation, unfermented, quality, incentive

scholarly journals Opportunities for increasing domestic added value ofcocoa through trade regulation

2011 ◽  
Vol 27 (2) ◽  
Author(s):  
Bambang Drajat
Keyword(s):  
Market Power ◽  
Value Added ◽  
Multinational Companies ◽  
Added Value ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Industry Development ◽  
Domestic Trade ◽  
Liberalization Policy ◽  
The Impact

The operation of multinational companies on cocoa bean trade in Indonesia related to the liberalization policy on trade and investment in Indonesia permits for multinational companies to operate in Indonesia and liable to buy cocoa bean directly from farmers. The problem encountered is the domestic market liberalization gives rise to changes in market power and results ini the dominant position of multinational companies. This research aimed to (i) analyze the impact of the exercise of market power by cocoa multinational company, (ii) to analyze the possibility of deregulation of cocoa bean domestic trade, and (iii) to estimate the potential increase in added value of cocoa down-stream industry as a result of deregulation. Some steps of research conducted includes (i) desk research, (ii) field survey by interviewing samples of farmers, traders, exporters, processors, as well as other business participants, (iii) special interviews with key persons related to regulation as well as deregulation of domestic trade and down-stream industry development, and (iv) focussed group discussion involving related stakeholders of cocoa. The results showed that the impact of the exercise of market power by multinational companies refers to the decreasing market shares of national companies from 2007 to 2009. Based on the market power domination of multinational companies in one side and the lack of down-stream industry development in the other side, there is a possibility to deregulate the above policy by continuing the new regulation (export tax of cocoa beans, directing multinational exporters toward downstream industry by partnership with domestic-idle capacity processing industry and import tariff escalation for processed cocoa). By the new regulation, the opportunity to increase domestic added value becomes greater. This cocoa down-stream industry development will increase the potential domestic added value at least 10%. Key words : Liberalization, deregulation, cocoa beans, value added, down-stream industry.

scholarly journals Peran Organisasi Petani dalam Mengoptimalkan Kinerja Rantai Pasok dan Pembentukan Nilai Tambah Kakao: Studi Kasus di Kabupaten Kolaka, Sulawesi Tenggara

2015 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Abdul Muis Hasibuan ◽  
Agus Wahyudi ◽  
Dewi Listyati ◽  
Asif Aunillah ◽  
Ermiati Ermiati ◽  
...  
Keyword(s):  
Supply Chain ◽  
Value Chain ◽  
Secondary Data ◽  
Added Value ◽  
Cocoa Bean ◽  
Well Performance ◽  
Value Addition ◽  
Cocoa Beans ◽  
Chain System ◽  
Farmer Organizations

<p>Pengusahaan kakao Indonesia didominasi oleh petani kecil yang belum terorganisasi dengan baik sehingga sering menjadi pihak yang<br />termarjinalkan dalam sistem agribisnis kakao. Penelitian ini bertujuan menganalisis peran organisasi petani dalam upaya<br />mengoptimalkan kinerja rantai pasok kakao dan pembentukan nilai tambah yang terjadi dalam setiap rantai tata niaga kakao. Penelitian<br />dilaksanakan di Kabupaten Kolaka, Sulawesi Tenggara pada bulan Februari sampai Oktober 2012. Data yang dikumpulkan adalah data<br />primer dan sekunder dengan melakukan wawancara kepada petani/kelompok tani/gabungan kelompok tani, pedagang dan<br />eksportir/industri. Data dan informasi dianalisis dengan pendekatan rantai pasok dan nilai tambah. Hasil penelitian menunjukkan<br />bahwa kondisi organisasi petani di Kabupaten Kolaka masih sangat beragam dan dapat dikelompokkan menjadi 4 model sesuai dengan<br />aktivitas dan perannya dalam rantai pasok dan pembentukan nilai tambah biji kakao. Organisasi petani yang dimotori oleh gapoktan<br />Model A mampu memberikan pangsa petani yang lebih besar dibandingkan model lainnya, yaitu sebesar 99,43% untuk biji kakao<br />fermentasi dan 96,92% untuk biji kakao non fermentasi. Demikian juga nilai tambah bagi petani yang dihasilkan sebesar Rp509,00/kg<br />untuk biji kakao fermentasi dan Rp1.019,00/kg untuk biji kakao non fermentasi. Oleh karena itu, organisasi petani perlu diarahkan<br />untuk mengefisienkan sistem distribusi dan pemasaran biji kakao sehingga tercipta sistem rantai pasok yang berkinerja baik dan<br />mampu memberikan nilai tambah bagi petani.</p><p><br />Kata kunci: Kakao, pangsa petani, gapoktan, kelembagaan</p><p>Cultivation of cocoa in Indonesia is dominated by small farmers who have not been well organized, so they usually marginalized in the cocoa<br />agribusiness systems. This study aimed to analyze the role of farmer organizations in an effort to optimize the performance of the cocoa supply chain<br />and value addition in cocoa value chain system. The research was conducted in Kolaka, Southeast Sulawesi from February to October 2012. The<br />collected data is primary and secondary data by conducting in-depth interviews to farmers/farmer groups, traders and exporters/industry. All of the<br />data and information were analyzed by supply chain approach and added value. The results showed that the condition of farmers' organizations in<br />Kolaka very diverse and can be grouped into four models according to the activity and its role in the supply chain and value addition of cocoa beans.<br />Farmer organizations led by Model A was able to give farmers a better share than others, i.e. 99.43% for fermented cocoa bean and 96.92% for<br />unfermented. Similarly, added value for farmers were IDR509.00/kg for fermented cocoa beans and IDR1,019.00/kg for unfermented. Therefore,<br />farmers' organizations need to be directed to be more efficient on cocoa beans distribution and marketing that create a well performance of supply<br />chain system and provide added value to the farmer.</p>

scholarly journals Strategy of Developing Local Economy Based on Regional Superior Commodities

2020 ◽  
Vol 12 (7) ◽  
pp. 11
Author(s):  
Arie Eko Cahyono ◽  
Lioni Indrayani
Keyword(s):  
Swot Analysis ◽  
Local Economic Development ◽  
Value Added ◽  
Industrial Clusters ◽  
Local Economy ◽  
Added Value ◽  
High Price ◽  
Location Quotient ◽  
Processed Products ◽  
Derivative Products

This paper discusses the strategy of developing a local economy based on regional superior commodities. Not many people can to process superior commodities into derivative products that have added value. Also, the limited access to price information and marketing networks forces farmers to sell their crops to collectors at a price that is determined unilaterally, which is why farmers do not get the maximum benefit. The purpose of this study is to formulate a leading commodity-based local economic development strategy to create competitiveness to improve the people&rsquo;s economy. The method used is descriptive with a quantitative approach and is supported by location quotient (LQ) analysis, Shift-Share, and Value Added. To formulate a strategy used a SWOT analysis, to determine the program carried out by comparing current conditions with desired conditions and referring to the results of the SWOT analysis. The results of the study show that leading commodities are proven to have comparative advantages and have the potential to become the basis of regional economies. The integrated commodity product processing industry that produces a variety of processed products can provide economic value that increases the final value of superior commodities. Also, the activities of processing derivative products are also able to produce added value, provide profit margins to workers and employers, as well as contribute to other inputs for each kilogram of product produced. Processed products have the potential to provide high price margins to farmers and producers if the marketing system is more efficient. Based on the analysis-analysis, industrial clusters based on regional superior commodities can be developed.

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