Analisis Keuntungan dan Nilai Tambah Kakao Pasta di Unit Pengolah Hasil (UPH) Sari Bumi, Desa Gumbrih, Kecamatan Pekutatan, Kabupaten Jembrana

NI LUH PRIMA KEMALA DEWI; I KADE ASTAMA

NI LUH PRIMA KEMALA DEWI Program Studi Agribisnis Fakultas Pertanian Universitas
I KADE ASTAMA Dinas Pertanian dan Ketahanan Pangan Provinsi Bali

Abstract

Analysis of Benefits and Added Value of Cocoa Pasta in the Sari Bumi Processing Unit (UPH), Gumbrih Village, Pekutatan District, Jembrana Regency

The Sari Bumi Processing Unit (UPH), Gumbrih Village, Pekutatan District, Jembrana Regency is the only group that is actively processing fermented cocoa beans into secondary products in Bali Province. There are several types of products processed by the group, one of which is cocoa pasta. Cocoa Pasta is cocoa that is more in demand by consumers, especially for export because this cocoa pasta can be made as an ingredient for making cakes, ice cream and others. Quantitative data used in this study is the cost of raw materials, labor, other inputs, the amount of cocoa pasta production in one production process. The qualitative data used is the processing of Cocoa from Fermented Cocoa Beans into Pasta. Data collection methods used are observation and survey. Determination of the sample of this study was determined by the purposive method, namely the selection of samples deliberately appointed by the Head of UPH. The appointment is based on the duties and responsibilities of UPH Sari Bumi and is considered capable of providing information in accordance with the research objectives. The respondents consisted of three people who were divided into the chairperson, treasurer, and cocoa processing staff. Data analysis using by the Hayami method. The profit obtained by the processor in one production process after deducting the value of labor benefits is a profit of IDR 43,259.75. The added value of cocoa pasta is IDR 50,166.00, meaning that with the addition of secondary products, it will get additional selling value. In one kilogram of pasta, the added value is Rp. 50,166.00.

Downloads

Download data is not yet available.

References

Ariyanti, M. (2017). Karakteristik Mutu Biji Kakao (Theobroma cacao L) dengan Perlakuan Waktu Fermentasi Berdasar SNI 2323-2008. Jurnal Industri Hasil Perkebunan, Vol. 12(1): 34-42.
Clusters Elsevier LTD. Great Britain. Clusters Elsevier LTD. Great Britain, 1(1), 1-20.
Direktorat Jenderal Perkebunan. 2019.www.instagram.com/ditjenperkebunan
Hayami, Y. T., Kawagoe, Y. M., & Siregar., M. (1987). Agricultural Marketing and Processing in Upland Java : A Perspective from A Sunda Village. CGPRT Center, Bogor., 1(1), 1-50
ITC. (2019, 1 1). List of importing markets for a product exported by Indonesia Product: 18 Cocoa and cocoa preparations. Dipetik 4 4, 2019, dari https://www.trademap.org/Country_SelProductCountry_TS.aspx?nvpm=1%7c360%7c%7c%7c%7c18%7c%7c%7c2%7c1%7c1%7c2%7c2%7c1%7c2%7c1%7c1.
Lambert, D. K., Lim, S. H., Tweeten, K., Leistritz, F. L., Wilson, W. W., McKee., G. J, Saxowsky., & D. M. (2006). Agricultural Value Added: Prospects for North Dakota. Agricultural Experiment Station, 1-25.
Mangalandum, R. S. (2013). Barry Callebaut Operasikan Pabrik ke-17 di Salodong, Makassar. Diambil kembali dari SWA - Capital Market & Investment - Corporate Action: https://swa.co.id/swa/capitalmarket/corporate-action/barry-callebaut-operasikan-pabrik-ke-17-di-salodong-makassar.
Nurhadi, E., Hidayat., Indah., Widayanti., & Harya. (2019). Keberlanjutan Komoditas Kakao Sebagai Produk Unggulan Agroindustri dalam Meningkatkan Kesejahteraan Petani. Jurnal Sosial Ekonomi dan Kebijakan Pertanian. Vol 8 (1). Hal 51-61.
Pietrobelli, C., & Rabelloti, R. (2006). Upgrading of Global Value chain Lessons From Latin American
Pertiwi, CII. 2014. Nilai Tambah Pada Produk Olahan Salak (Kasus CV Duta Gunung Salak Denpasar Utara). [Skripsi]. Universitas Udayana.
Rohmah, Yuliawati. 2020. Buku Outlook Komoditas Perkebunan Kakao. Pusat Data dan Sistem Informasi Pertanian- Sekretariat Jenderal Kementerian Pertanian. Diakses melalui http://epublikasi.setjen.pertanian.go.id/.
Rosniasti & Kalsum. (2018). Pengolahan Kakao Bubuk dari Biji Kako Fermentasi Dan Tanpa fermentasi Sebagai Sediaan Bahan Pangan Fungsional. Jurnal Industri Hasil Perkebunan, Vol 13(2). Hal 107116.
Sudiyono, A. 2002. Pemasaran Pertanian. UMM Press, Malang.
Trienekens, J. H. (2011). Agricultural Value Chains in Developing Countries A Framework for Analysis. International Food and Agribusiness Management Review Volume 14, Issue 2,, 1-32.
Udayana, I. G. B. (2011). Peran Agroindustri dalam Pembangunan Pertanian. Singhadwala, Edisi 44, Februari 2011, hlm. 3-8.