Open AccessANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN
Author(s) -
Vitalia Putri Asheri
Publication year - 2017
Publication title -
forum agribisnis : agribusiness forum/forum agribisnis: agribusiness forum
Language(s) - English
Resource type - Journals
eISSN - 2656-4599
pISSN - 2252-5491
DOI - 10.29244/fagb.5.1.105-119
Subject(s) - cocoa bean , agricultural science , business , baru , raw material , product (mathematics) , commerce , food science , mathematics , geography , environmental science , chemistry , archaeology , organic chemistry , fermentation , islam , geometry
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.