Open AccessThe Contribution of Fermentation Technology to the Value Added of Certification Cocoa in the Subak Abian Amerta Nadi Tuwed Village Melaya District Jembrana Regency
Author(s) -
Luh Putu Intarini,
I Wayan Budiasa,
Made Sudarma
Publication year - 2020
Publication title -
jurnal manajemen agribisnis
Language(s) - English
Resource type - Journals
eISSN - 2684-7728
pISSN - 2355-0759
DOI - 10.24843/jma.2020.v08.i02.p04
Subject(s) - agricultural science , certification , cocoa bean , business , profit (economics) , nonprobability sampling , production (economics) , fermentation , agricultural economics , microbiology and biotechnology , economics , food science , biology , population , demography , management , sociology , microeconomics , macroeconomics
The development of cocoa as an export commodity has become an important issue in the global trade sector, where cocoa is one of the export commodities. The implementation of a sustainable certification program with fermentation processing is very important, this is because consumers' demands are increasingly critical, especially in the aspects of quality, health and product safety to how the product can be socially beneficial and not cause negative impacts on the environment.
The study was conducted on sustainable certification cocoa farmers in Jembrana Regency. Determination of respondents carried out intentionally (purposive sampling) as many as 40 respondents did cocoa fermentation and as many as 30 respondents who did not ferment cocoa taken by survey methods. Data analysis techniques using different test analysis and value added analysis using the Hayami method.
The results showed that the income of cocoa farmers experienced a significant increase in the fermentation and non-fermentation processing. The fermentation production process with an output of 118 kg gets a profit of Rp. 8.911,- with a percentage or level of profit of 39,27 percent of the output value of Rp. 20.911, so from the calculation of profit margins in the cocoa fermentation process the net profit received by farmers is Rp. 8.065,- per production process. Based on the analysis of farmer's income and analysis of added value of cocoa fermentation shows that there is an increase in farmer's income and there is added value obtained by farmers who carry out cocoa fermentation, it provides benefits for cocoa farmers in Jembrana District in addition to increasing income, cocoa added value, and can maintain quality cocoa. It is expected that farmers who participate in certification will conduct fermentation processing to maintain the quality of cocoa beans and increase income, it is necessary to support from local and provincial governments as well as other parties as a steakholder providing technical guidance to cocoa farmers.