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All Journal Mengabdi: Jurnal Hasil Kegiatan Bersama Masyarakat
Michaela Cintarinafa
Institut Teknologi dan Bisnis (ITB) Semarang
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Health Professions Social Sciences

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Proses Pengolahan Biji Kakao Menjadi Produk Cokelat pada Cocoa Land Bali Michaela Cintarinafa; Tia Lestari; Dihyan Ransis Mahardika; Alea Citra Ramadhani
MENGABDI : Jurnal Hasil Kegiatan Bersama Masyarakat Vol. 4 No. 4 (2026): Agustus: MENGABDI : Jurnal Hasil Kegiatan Bersama Masyarakat
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/mengabdi.v4i4.2664

Abstract

This activity aimed to identify and understand the types of cocoa and analyze the stages of cocoa bean processing into chocolate products at Cocoa Land Bali (PT Cau Cokelat Internasional). A descriptive approach with a field study method was used. Data were obtained throught direct observation and documentation during the implementation of the Field Study Program (KKL). The observations showed that cocoa processing consists of several stages, including fermentation, drying, roasting, winnowing, grinding, pressing, shifting, refining, tempering, moulding, cooling, resting and packaging. Each stage has a relate function in producing quality chocolate products with added value. In addition to processing activities, Cocoa Land Bali also develops an educational tourism concept that provides visitors with learning experiences about cocoa and chocolate product. The results indicate that cocoa processing into chocolate is a form of downstream processing that increases the value of cocoa commodities while supporting educational activities, knowledge development and product marketing, as well as introducing local cocoa potential as a competitive commodity.
Co-Authors Alea Citra Ramadhani Dihyan Ransis Mahardika Tia Lestari