Raw Materials Quality and Additional Value of Central Sulawesi Cocoa Agroindustry in Rumah Coklat Palu, Indonesia

Author(s)

Marliyah , Budi Setiawan , Alam Anshary , Asriani , Made Antara ,

Download Full PDF Pages: 26-36 | Views: 434 | Downloads: 141 | DOI: 10.5281/zenodo.4625377

Volume 4 - December 2020 (12)

Abstract

The existence of the Rumah Coklat was expected to help increase income and added value for farmers and Small and Medium Industries (IKM) process chocolate bars into derivative products with various flavors, by providing a higher price than the price of unfermented cocoa beans into chocolate bars (Bar) at the Rumah Coklat consists of several regions, so that the quality uniformity and products needs to be tested and the added value obtained could be analyzed. This research was conducted at the Rumah Coklat from May to July 2020. The data analysis used was the determination of the quality of the cocoa seed material using SNI standards for Cocoa Beans 01-2323-2008 and Value Added Analysis using the Hayami method. The research results showed that the quality of the raw material for cocoa beans used by the Chocolate House was in accordance with the SNI Cocoa Beans quality standard: 01-2323-2008. The three sources of raw material for cocoa beans, Great A was from Sidondo and Palolo, while Great AA was raw material from the Sausu area (Parigi Moutong). The nutritional value of fat was in the range of 45 - 61 gr / 100 gr and the highest fat content was Dark Couverture products, for protein nutritional value was in the range of 7-12 gr / 100 gr and the highest protein content was Chocolate Pasta (Liquor) products, the nutritional value of carbohydrates was in the range of 27-44 gr / 100 gr and the highest was 56% Milk Chocolate products, and the highest nutritional value of sodium was in the range of 15- 100 gr / 100 gr. 56% Milk Chocolate products. For Central Sulawesi's Chocolate Pasta (Liquor) product, the added value was IDR 52,000 / kg, a value added ratio of 34.67%, a profit of IDR 186.53 / kg, a profit rate of 0.36%; 90% of Dark Chocolate products obtained added value of Rp 57,112 / kg, a value added ratio of 38.07%, a profit of Rp 22,747.32 / kg a profit rate of 39.83%; 80% of Dark Chocolate products obtained added value of IDR 54,558 / kg, a ratio of added value of 36%, a profit of IDR 42,058.13 / kg, a profit rate of 77.09%; 60% milk products obtained added value of Rp. 29,121 / kg, value added ratio of 19%, profit of Rp. 20,030 / kg, profit rate of 68.78% and 56% of milk products obtained added value of Rp. 25,698 / kg, value added ratio of 17%, profit. IDR 20,435.13 / kg, the profit rate was 79.52%. Of the five types of products produced by the Chocolate Home Industry, respectively providing the highest added value were Dark Products 90% (Rp. 57,112 / kg), Dark 80% (Rp. 54,558 / Kg), Liquor (Rp. 52,000 / kg) ), Milk 60% (Rp.29,121 / kg) and Milk56% (Rp.25,698 / kg). Based on Added Value Analysis of processing cocoa beans into chocolate bars (Chocolate Bar) in one production process where 43 kg of dry fermented cocoa beans were needed to produce 30 kg of chocolate bars with 5 types of processed products, namely: Liquor, Dark 90%, Dark 80%, Milk 60% and Milk 56%. It was recommended that it should apply the SNI Cocoa Beans as a whole quality standard in purchasing raw material. The raw material for cocoa beans had met the quality standards of SNI 01-2323-2008, which came from three (3) regions of raw material sources should be separated because its quality differences. The policy makers and related parties should pay serious attention to the farmer and the raw materials availability. its better if the two types production could be increased.

Keywords

quality, value added, agroindustry, Central Sulawesi cocoa

References

        i.  Afoakwa, Emmanuel. 2004. Cocoa Production and Processing Technology Boca Raton, FL: CRC Press.

      ii.  Arifin Bustanul. 2005. Agricultural Development Policy Paradigm and Revitalization Strategy PT Gramedia Widiyasarana Indonesia. Jakarta.

    iii.  Asheri Vitalia Putrid an Amzul Rifin, 2013. Analysis of the Added Value of Chocolate Bar (ChocolateBar) in Pipiltin Cocoa in Kebayoran Baru, South Jakarta. Journal of the Department of Agribusiness, Faculty of Economics and Management, Bogor Agricultural Institute.

     iv.  Bloomberg. 2015. Ghana Cocoa Board Said to Cut Cop Forecast on Dry Winds. "Retrieved February 26,2017 at http: // www. Oard Said to C .com / news / article / 2015-01-16ghana-said-to-cut-cocoa-crop-forecast-as dry winds harm trees.

       v.  Basorudin Muhammad, Banna Izzatul Hasanah and Indria Hartati. 2018. Estimation of Missing Value Added in Indonesian Cocoa Agroindustry. Journal of Economics, Business and Entrepreneurship Vol. 12 No. 2 October 2018, 147-163 ISSN 2443-0633.

     vi.  Davit M John, Ria Puspa Yusuf and Dewa Ayu Sri Yudari, 2013. The Influence of Fermented and Non-Fermented Cocoa Processing Methods on Quality, Product Selling Prices in Tunjung Sari Productive Business Unit (UUP), Tabanan Regency. E-Journal of Agribusiness and Agro-tourism ISSN: 2301- 6523, Vol. 2, No. October 4, 2013. Agribusiness Study Program, Faculty of Agriculture, Udayana University, Bali.

   vii.  Effendi Usman, Retno Astuti and Diana Candra Melati. 2017. Chocolate Business Development Strategy Using Qunatitative Strategic Planning Matrx (QSPM) and Multi Attribute Utility Theory (MAUT), Journal of Agro-Industry Technology and Management Volume 6 No.1 (31-40). Department of Agroindustry Tecnological, Faculty of Agrocultural Technology. University of Brawijaya, Malang Indonesia.

 viii.  ICCO (International Cocoa Organization). 2013. Quarterly Bulletin of Cocoa Statistic, Volume XXVII No. 4, Cocoa Year 2012/2013.

     ix.  Kolavalli Shashi and Marcella Vigneri. 2009. Cocoa In Ghana: Shaping The Success of an Economy. Ghana Strategy Support Program, International Food Policy Research Institute. Department of Economics, Unipersity of Oxford.

       x.  Anonymous, 2012. Attachment to Regulation of the Minister of Agriculture Number 51 / Permentan / OT.140 / 9/2012, dated 4 September 2012.

     xi.  Market Intelligent-ITPC Van Couver. 2015. Pelling Exports of Indonesian Cocoa (Cocoa) Products in the Canadian Market. Indonesia Trade Street Vancouner, BC, V6B3H6 Canada.

   xii.  Maulana Arif and Fitri Kartiasih. 2017. Analysis of Indonesian Processed Cocoa Exports to Nine Destination Countries 2000-2014. Indonesian Journal of Economics and Development Vol. 17 No. 2 16 October 2017: 103-117. p ISSN1411-5212e-ISSN2406-9280.DOI: http://dx.doi.org/10.21002/jepi.v1712.664.

 xiii.  Center for Agricultural Data and Information Systems (Pusdatin), 2017. Agricultural Commodities Out Look: Cocoa Plantation. Ministry of Agriculture. Jakarta.

 xiv.  Rawel M. Harshadrai, Gerd Huschek, Sorel Tchewonpi and Thomas Homann. 2019. Cocoa Bean Protein- Characterization, Changes and Modifications dua to Ripening and Post-Harvest Processing.Nutrients 2019, 11, 428: doi: 10.3390 / nu11020428.ww.mdpi.com / journal / nutients.

   xv.  Soekartawi, 2005. Farming Analysis. University of Indonesia. Jakarta.

 xvi.  Indonesian Cocoa Statistics, 2017. Central Bureau of Statistics.

xvii.  Zulfiandri and Marimin. 2012. The Strategy of Cocoa Agro-Industry Development Based on Farmer Groups in West Sumatra Province. Journal of Innovation volume 8 Number 1.

Cite this Article: