scholarly journals Peningkatan Kualitas dan Kuantitas Biji Kakao Melalui Intensifikasi Perawatan Kakao, Introduksi Alat Budidaya, dan Pengering Sistem Hybrid

2021 ◽  
Vol 3 (1) ◽  
pp. 8
Author(s):  
Mercy Bientri Yunindanova ◽  
Dimas Rahadian Aji Muhammad ◽  
Sigit Prabawa
Keyword(s):  
Positive Impact ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Plant Maintenance ◽  
Cocoa Production ◽  
Maintenance Activities ◽  
Cacao Plantation ◽  
Cacao Plant ◽  
Drying Chamber ◽  
Production Industry

Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia. In order to support production continuity of cocoa bean productions, to date the farmers face obtacles in cacao plantation maintenance and cocoa beans drying. Thus, this activity aimed to increase quality and quantity of cocoa beans through maintenance intensifications of cacao and introduction of cacao cultivation equipments and cocoa beans drying hybrid system. Partner in this activities were Kelompok Tani Kakao Sido Dadi and cocoa dan chocolate production industry “Joglo Coklat” located in Patuk, Gunung Kidul, Yogjakarta. The activities were conducted in several stages including 1) basic data collection, 2) socialization of cacao plantation maintenance, 3) socialization of cocoa beans drying, 4) introduction of cultivation equipments, 5) contruction of drying chamber, 6) handover of equipment, and 7) evaluation of parnter response. The results of the activity indicated that the provision of information and the introduction of equipment for cacao plant maintenance activities had a positive impact on partners. From the questionnaires, the partners stated the benefits of this activity and the desire for sustainable activities. The introduction of maintenance equipment and cocoa beans drying made it easier for farmers to carry out cultivation, harvest and post-harvest activities of cocoa beans so would be able to improve the quality and quantity of cocoa beans.

scholarly journals Determination of Selection Index of Cocoa (Theobroma cacao L.) Yield Traits Using Regression Methods

2016 ◽  
Vol 32 (2) ◽  
pp. 101-108
Author(s):  
Bayu Setyawan ◽  
Taryono . ◽  
Suyadi Mitrowihardjo
Keyword(s):  
Plant Traits ◽  
Selection Index ◽  
Dry Weight ◽  
High Yield ◽  
Cocoa Bean ◽  
Fresh Weight ◽  
Cocoa Beans ◽  
Central Java ◽  
Cocoa Production ◽  
Planting Materials

The increasing chocolate consumption has not been followed by growing production of dry cocoa beans. In order to support the increase in cocoa production, planting materials with high yield are needed. The objective of this research was to determine the components of cocoa traits affecting weight of dry cocoa beans, and set a selection index for superior cocoa trees. The experiment material were four cocoa hybrid populations of which their family ancestry were unknown, and were planted on Samigaluh Plantation, Yogyakarta, and Segayung Plantation, Central Java. Observations and data collection were conducted on four plant populations. The observations were undertaken for three years, by observing plant traits, including pod length, pod diameter, husk thickness, cavity diameter, pod fresh weight, cocoa bean/pod fresh weight, husk fresh weight, dry weight of cocoa beans/pod, number of cocoa beans/pod, dry weight per cocoa bean. The collected data were analyzed using path and regression analysis methods. The results showed that pod diameter (X4), fresh pod weight (X5), number of cocoa beans/pod (X8), and dry weight/cocoa bean (X9) were used to form a selection index resulting the equation I = 0.0792 X4 + 0.1330 X5 + 0.0106 X8 + 0.1349 X9 furthermore will be used in the selection of cocoa trees. Ten cocoa plants from seeds having the highest general selection index were D 034, D 003, D 015, A 054, D 004, D 033, D 041, A 157, D 036, and D 025 will be selected for further evaluation.

scholarly journals Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7429
Author(s):  
Catalina Agudelo ◽  
Karent Bravo ◽  
Ana Ramírez-Atehortúa ◽  
David Torres ◽  
Luis Carrillo-Hormaza ◽  
...  
Keyword(s):  
Pharmaceutical Formulations ◽  
Extraction Process ◽  
Skin Aging ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Production Chain ◽  
Cocoa Production ◽  
Optimized Conditions ◽  
Property Characterization

Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin aging activity. Musty cocoa beans (MC) and second-quality cocoa beans (SQ) extracts showed the highest polyphenol contents and antioxidant capacities. In the collagenase and elastase inhibition study, the highest effect was observed for the SQ extract with 86 inhibition and 36% inhibition, respectively. Among cocoa byproducts, the contents of catechin and epicatechin were higher in the SQ extract, with 18.15 mg/100 g of sample and 229.8 mg/100 g of sample, respectively. Cocoa bean shells (BS) constitute the main byproduct due to their methylxanthine content (1085 mg of theobromine and 267 mg of caffeine/100 g of sample). Using BS, various influencing factors in the extraction process were investigated by response surface methodology (RSM), before scaling up separations. The extraction process developed under optimized conditions allows us to obtain almost 2 g/min and 0.2 g/min of total methylxanthines and epicatechin, respectively. In this way, this work contributes to the sustainability and valorization of the cocoa production chain.

scholarly journals Sustainability of cocoa production in Indonesia

2020 ◽  
pp. 997-1003
Author(s):  
Muhardi ◽  
Abdul Rahim ◽  
Effendy ◽  
Made Antara ◽  
Rustam Abdul Rauf ◽  
...  
Keyword(s):  
Ecological Factors ◽  
Survey Method ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Technological Factors ◽  
Cocoa Production ◽  
Farming Families ◽  
Farmer Education ◽  
Made In

The objective of this study was to present empirical evidence about the sustainability of cocoa farming in Indonesia and how decisions are made in producing cocoa beans. This study used a survey method involving a questionnaire for collecting data. The results showed that the sustainability of cocoa farming was determined by weak sustainable ecological factors (46.07%), moderately sustainable socioeconomic factors (54.43%), moderately sustainable technological factors (55.95%), moderately sustainable factors that help farmers in cocoa farming (59.60%), and weak sustainable factors in cocoa farming families' futures (47.52%). To increase the sustainability of cocoa farming, the current study found that farmer education, cocoa crop rejuvenation, cocoa pest and disease control, cleanliness and quality of cocoa beans, cocoa productivity, institutions, extension, technology, credit availability, and stability of cocoa bean prices are the most important factors to be improved.

Performa Pengeringan Kontinyu dan Terputus Pada Biji Kakao Fermentasi dengan Metode Pengeringan Lapis Tipis

2016 ◽  
Vol 10 (1) ◽  
pp. 46-55
Author(s):  
Sari Farah Dina ◽  
Harry P. Limbong
Keyword(s):  
Moisture Content ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Night Time ◽  
Drying Time ◽  
Sun Drying ◽  
Thin Layer Drying ◽  
Total Fat ◽  
Flat Plate Collector ◽  
Drying Chamber

This study aims to determine the performance of a continuous and intermittent sun drying of fermented-cocoa bean by using thin-layer drying method. Continuous drying using a solar dryer finned-flat plate collector type which is operated in two modes drying time, daytime and night time. During the day, the cocoa beans are dried in the drying chamber using hot air generated by the solar collectors. In the nighttime, desiccant (CaCl2) was added to the drying chamber that had been isolated. Open sun drying as intermittent drying of cocoa beans is done only on daytime. The drying process is terminated when equilibrium moisture content has been achieved. The results showed that the continuous drying rate higher than the intermittent drying. Dried-cocoa beans produced from continuous drying showed a lower moisture content (7.34% vs 7.50%), a better physical appearance, but the higher the degree of acidity (pH = 5.93 vs. 6.13). Total fat content and free fatty acids slightly lower than the intermittent sun-drying.ABSTRAKPenelitian ini bertujuan untuk mengetahui performa pengeringan kontinyu dan terputus pada biji kakao fermentasi menggunakan metode pengeringan lapis tipis. Pengeringan kontinyu menggunakan alat pengering surya tipe kolektor pelat datar bersirip yang dioperasikan dalam dua mode pengeringan, waktu siang dan waktu malam. Pada siang hari, biji kakao dikeringkan didalam ruang pengering menggunakan udara panas yang dihasilkan oleh kolektor surya. Pada malam hari desikan (CaCl2) dimasukkan kedalam ruang pengering yang telah diisolasi. Penjemuran langsung biji kakao di matahari sebagai pengeringan terputus dilakukan hanya pada sinag hari. Proses pengeringan dihentikan ketika kondisi keseimbangan kadar air dicapai. Hasil penelitian menunjukkan bahwa pengeringan kontinyu menghasilkan laju pengeringan yang lebih tinggi dibandingkan dengan pengeringan terputus. Biji kakao yang dihasilkan dari pengeringan kontinyu juga menunjukkan kadar air yang lebih rendah (7.34% vs 7.50%), penampilan fisik yang lebih baik, tetapi derajat keasaman lebih tinggi (pH=5,93 vs 6,13). Kadar lemak total dan asam lemak bebas sedikit lebih rendah dibanding penjemuran langsung. Kata kunci : biji kakao fermentasi, pengeringan kontinyu, pengeringan terputus, performa.

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.

Intelligent Classification of Cocoa Bean using E-nose

Mekatronika ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 28-35
Author(s):  
Nur Amanda Nazli ◽  
Muhammad Sharfi Najib ◽  
Suhaimi Mohd Daud ◽  
Mujahid Mohammad
Keyword(s):  
Electronic Nose ◽  
Chemical Sensors ◽  
Classification Accuracy ◽  
Electronic Device ◽  
Raw Material ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Microsoft Excel ◽  
Specificity And Sensitivity

Cocoa bean (Theobrama cacao) is an essential raw material in the manufacture of chocolate, and their classification is crucial for the synthesis of good chocolate flavour. Cocoa beans appear to be very similar to one another when visualised. Hence, an electronic device named the electronic nose (E-Nose) is used to classify the odor of cocoa beans to give the best cocoa bean quality. E-nose is a set of an array of chemical sensors used to sense the gas vapours produced by the cocoa bean and the raw data collected was kept in Microsoft Excel, and the classification took place in Octave. They then underwent normalisation technique to increase classification accuracy, and their features were extracted using mean calculation. The features were classified using CBR, and the similarity value is obtained. The results show that CBR's classification accuracy, specificity and sensitivity are all 100%.

scholarly journals Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

2014 ◽  
Vol 30 (1) ◽  
Author(s):  
Hendy Firmanto
Keyword(s):  
Microbial Contamination ◽  
Microbial Population ◽  
Plate Count ◽  
Cocoa Bean ◽  
Contamination Level ◽  
Cocoa Beans ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Plate Count Method ◽  
Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

Speeding Maintenance Performance through Time Study

2014 ◽  
Vol 607 ◽  
pp. 860-863
Author(s):  
Nolia Harudin ◽  
Sha’ri Mohd Yusof
Keyword(s):  
Preventive Maintenance ◽  
Equipment Management ◽  
Time Study ◽  
Manufacturing Environment ◽  
Machine Availability ◽  
Actual Observation ◽  
Plant Maintenance ◽  
Plant Operations ◽  
Maintenance Activities ◽  
Maintenance Performance

As more than $300 billion spent on plant maintenance and operations, U.S. industry spends as much as 80 percent of this amount to correct chronic failures of machines, systems, and people. With machines and systems becoming increasingly complex, this problem can only worsen, and there is a clear and pressing need to establish comprehensive equipment management programs that incorporate the diverse considerations that are essential to minimizing risk and lead to effective maintenance. In a production or manufacturing environment, good maintenance engineering is necessary for smooth and safe daily plant operations. This research which was conducted at one of the worldwide well known Semi Conductor Company located at Kedah, Malaysia were drive subject to improve the effectiveness of preventive maintenance activities through lean approaches. Tools such time study, spaghetti diagram and FMEA were the main key tools and concept drive throughout this research. Machine Availability is the indicator used to evaluate the improvement expected for all the proposal took in placed. With the team effort and several proposal were addressed, Machine Availability able to be improved about 0.4% which lead to improvement of weekly preventive maintenance from 4 hours on actual observation to only 1 hours as new target. It also indirectly lead to the improvement of monthly preventive maintenance which may only require 4 ½ hours instead of 5 ½ hours of previous target. The result is currently practiced and team still looking for further opportunity to improve.

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 A Review of Innovation in Cocoa Bean Processing By-Products

2021 ◽  
Vol 9 (8) ◽  
pp. 1162-1169
Keyword(s):  
Dietary Fiber ◽  
Animal Feed ◽  
Raw Materials ◽  
Value Added ◽  
Organic Fertilizers ◽  
Cocoa Bean ◽  
High Fiber ◽  
Paper Making ◽  
Cocoa Production ◽  
By Products

Although cocoa production generates numerous by-products, only 10% of cocoa pods are used commercially, with the remaining 90% discarded. Cocoa processing generates by-products such as pod husks, pulp, and bean shells. It can recycle as a result of its high fiber and bioactive compounds Cocoa-pods produce additional dietary fiber, wrinkle-reducing cosmetics and preservatives, animal feed, organic fertilizers, raw materials for paper-making, and biofuels. Sugar, minerals, fat, and protein are abundant in the pulp. The cocoa pulp can be used to make various beverage products, including mixed drinks with added fruits, kefir beverages, wine, soft drinks, marmalade, and vinegar. Because of its high content of lignin, cellulose, protein, fat, carbs, and polyphenols, the cocoa bean shell is an excellent source of dietary fiber. It contains a high fiber content and has a high resale value when used as a renewable energy source. This review article will discuss the management of cocoa by-products and value-added products with various applications

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