DOUBLE METHOD PELATIHAN PENINGKATAN MUTU BIJI KAKAO PETANI - Mulono Apriyanto; Arif Munandar; Eman Sulaiman; Yulianti Yulianti (JMM (Jurnal Masyarakat Mandiri), 2023)
Abstrak: Kuantitas kakao yang diproduksi di Indonesia telah berkembang secara signifikan, meskipun kualitasnya telah berfluktuasi. Teknik pengolahan kakao yang tidak memadai, termasuk fermentasi dan pengeringan, menghasilkan kualitas yang buruk. Tujuan kegiatan ini adalah meningkatan mutu biji kakao petani melalui pelatihan fermentasi. Pelaksanaan kegiatan 15 Maret 2022 sampai dengan 15 April 2022, metode yang digunakan adalah teori dan praktek diakhiri dengan evaluasi. Metode teori merupakan pemberian pemahaman tentang tingkat kematangan buah kakao serta pentingnya fermentasi terhadap mutu biji kakao secara ceramah dalam kelas. Metode praktek dilakukan dilapangan secara langsung, baik menentukan kematangan buah kakao dan melakukan fermentasi. Kegiatan ini menghasilkan perubahan mutu biji kakao sebelum dan setelah pelatihan, serta peningkatan teknologi pengolahan biji kakao. Mitra pada kegiatan ini yaitu Evaluasi di Desa Sungai Dusun, Kabupaten Indragiri Hilir, Provinsi Riau. Guna mengetahui perubahan pengetahuan memakai metode test tulis dan lisan dari hasil kegiatan dapat disimpulkan terjadi peningkatan mutu biji kakao petani sebesar 32%.Abstract: The quantity of cocoa produced in Indonesia has grown significantly, although its quality has fluctuated. Inadequate cocoa processing techniques, including fermentation and drying, results in poor quality. The purpose of this activity is to improve the quality of farmers' cocoa beans through fermentation training. Implementation of activities March 15 2022 to April 15 2022, the method used is theory and practice ending with evaluation. The theoretical method is the provision of an understanding of the maturity level of cocoa pods and the importance of fermentation on the quality of cocoa beans through lectures in class. The practical method is carried out directly in the field, both determining the maturity of the cocoa pods and carrying out the fermentation. This activity resulted in changes in the quality of cocoa beans before and after training, as well as improvements in cocoa bean processing technology. The partner in this activity is Evaluation in Sungai Dusun Village, Indragiri Hilir Regency, Riau Province. In order to find out changes in knowledge using the written and oral test methods from the results of the activity it can be concluded that there was an increase in the quality of the farmers' cocoa beans by 32%.