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Analisis Nilai Tambah Biji Kakao Menjadi Produk Coklat Olahan

Jurnal Ilmiah Membangun Desa dan Pertanian · Vol. 3 No. 4 (2018) · pp. 113–117

DOI
10.33772/jimdp.v3i4.7975
ISSN
2527-2748
Published
2018-07-01
Publisher
Department of Agribusiness Halu Oleo University Kendari Southeast Sulawesi
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

This study aims to determine the processing of cocoa beans into cocoa products processed, to determine the added value of cocoa beans into cocoa products processed, and to identify the obstacles encountered in increasing the added value of cocoa beans into chocolate products processed in the laboratory FTIP UHO Kendari. Determination of purposive sample is done with the consideration that the Laboratory of Food Technology FTIP UHO is the only college in Southeast Sulawesi perform processing cocoa beans into chocolate products processed. The data was processed using descriptive qualitative analysis and the analysis of value-added. The results showed that (1) The processing of cocoa beans into chocolate products processed in the laboratory FTIP UHO Kendari include: preparation of cocoa beans, sorting, roasting, cooling, separation of seeds, roasting nib, cooling nib, milling pasta rough, grinding fine paste, storage pasta, dough-making, printing and freezing. (2) Value-added processing of cocoa beans into chocolate products in the Laboratory FTIP UHO for every kilogram of raw material cocoa is Rp 312.252,26/kg with added value ratio of 41,65% which is an increase each output value by Rp. 1 will increase the added value amounting to Rp. 41,65. Labor's share amounted to 30,01% and the share of profits amounted to 29,15%, (3) The constraints that exist in increasing the added value of cocoa beans into chocolate products Processed marketing network cocoa preparations have not been too broad, consumers of these products amounted to 83% of lecturers / employees in the scope of FTIP UHO, indoor processing cocoa beans into chocolate products processed still as well as the limited durability of processed cocoa products is very low at only can last for 8 hours so easy to melt

Keywords

Collaboration network of the authors

40 authors · 136 co-authorship links · 8 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Jakarta
  • Institut Agama Islam Negeri Sorong
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Munirwan ZaniUniversitas Halu Oleo6
Muhammad Aswar LimiUniversitas Halu Oleo5
Hasbullah SyafAffiliation unknown4
La Ode AlwiUniversitas Halu Oleo4
Surni SurniAffiliation unknown4
Samsul Alam FykaUniversitas Halu Oleo4
Idrus SalamUniversitas Halu Oleo3
La Ode Arfan DeduAffiliation unknown3
Marsuki IswandiAffiliation unknown2
Budiyanto BudiyantoUniversitas Muhammadiyah Jakarta2
Usman RianseAffiliation unknown2
M. TUFAILA HEMONUniversitas Halu Oleo2
La Ode Kasno ArifAffiliation unknown2
Darwan DarwanAffiliation unknown2
wa Ode YusriaAffiliation unknown2
Sarinah SarinahAffiliation unknown1
Muhammad RamliInstitut Agama Islam Negeri Sorong1
Yusnaeni YusnaeniAffiliation unknown1
Muhibudin MuhibudinAffiliation unknown1
Analuddin AnaluddinUniversitas Halu Oleo1
Irfan IdoAffiliation unknown1
Muliddin MuliddinAffiliation unknown1
Ansyahrul MukmininAffiliation unknown1
Bahari BahariUniversitas Sulawesi Tenggara1
Yudha Ramadhan BahariAffiliation unknown1
Muh. TaqwaAffiliation unknown1
Agustono SlametUniversitas Halu Oleo1
Fayadh Mahdi HalidaAffiliation unknown1
Ibtizam HasanAffiliation unknown1
Weka Gusmiarty AbdullahUniversitas Halu Oleo1
Ine FausayanaUniversitas Halu Oleo1
Wa Ode IfanaAffiliation unknown1
La RiandaAffiliation unknown1
Agus ZakariaAffiliation unknown1
Imelda IsamuAffiliation unknown1
La Baco S.Affiliation unknown1
La Ode GeoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JIMDP/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Analisis Nilai Tambah Biji Kakao Menjadi Produk  Coklat Olahan</dc:title>
	<dc:creator>Jumrah, Jumrah</dc:creator>
	<dc:creator>Iswandi, R Marsuki</dc:creator>
	<dc:creator>Yunus, Lukman</dc:creator>
	<dc:subject xml:lang="en-US">Constrains; Cocoa Bean; Processing; Value Added</dc:subject>
	<dc:description xml:lang="en-US">This study aims to determine the processing of cocoa beans into cocoa products processed, to determine the added value of cocoa beans into cocoa products processed, and to identify the obstacles encountered in increasing the added value of cocoa beans into chocolate products processed in the laboratory FTIP UHO Kendari. Determination of purposive sample is done with the consideration that the Laboratory of Food Technology FTIP UHO is the only college in Southeast Sulawesi  perform processing cocoa beans into chocolate products processed. The data was processed using descriptive qualitative analysis and the analysis of value-added. The results showed that (1) The processing of cocoa beans into chocolate products processed in the laboratory FTIP UHO Kendari include: preparation of cocoa beans, sorting, roasting, cooling, separation of seeds, roasting nib, cooling nib, milling pasta rough, grinding fine paste, storage pasta, dough-making, printing and freezing. (2) Value-added processing of cocoa beans into chocolate products in the Laboratory FTIP UHO for every kilogram of raw material cocoa is Rp 312.252,26/kg with added value ratio of 41,65% which is an increase each output value by Rp. 1 will increase the added value amounting to Rp. 41,65. Labor's share amounted to 30,01% and the share of profits amounted to 29,15%, (3) The constraints that exist in increasing the added value of cocoa beans into chocolate products Processed marketing network cocoa preparations have not been too broad, consumers of these products amounted to 83% of lecturers / employees in the scope of FTIP UHO, indoor processing cocoa beans into chocolate products processed still as well as the limited durability of processed cocoa products is very low at only can last for 8 hours so easy to melt</dc:description>
	<dc:publisher xml:lang="en-US">Department of Agribusiness Halu Oleo University Kendari Southeast Sulawesi</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-07-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JIMDP/article/view/7975</dc:identifier>
	<dc:identifier>10.33772/jimdp.v3i4.7975</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Membangun Desa dan Pertanian; Vol 3, No 4 (2018); 113 - 117</dc:source>
	<dc:source>2527-2748</dc:source>
	<dc:source>10.37149/jimdp.v3i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JIMDP/article/view/7975/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Ilmiah Membangun Desa dan Pertanian</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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