Proses Pengolahan Biji Kakao Menjadi Produk Cokelat pada Cocoa Land Bali
DOI:
https://doi.org/10.61132/mengabdi.v4i4.2664Keywords:
Chocolate, Cocoa Beans, Cocoa Processing, Downstream Processing, Educational TourismAbstract
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.
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