PELUANG INVESTASI

INDUSTRI PENGOLAHAN KAKAO PASTA, KAKAO

BUTTER DAN KAKAO POWDER
TAHUN ANGGARAN 2007
_______________________________________________

INVESTMENT OPPORTUNITY ON
COCOA PASTA, COCOA BUTTER AND COCOA
POWDER PROCESSING INDUSTRY
BUDGET YEAR 2007

Daftar Isi
Table of Content
Kata Pengantar/Foreword ................................................................................................i
Daftar Isi/Table of Content ............................................................................................. ii
Daftar Tabel/List of Table .............................................................................................. iii
Daftar Gambar/List of Figure ......................................................................................... iv
Pendahuluan/Introduction ..............................................................................................1
Ketersediaan Bahan Baku/Raw Material Availability ..........................................................2
Pelaku Usaha/Business Actors.........................................................................................4
Proses Produksi/Production Process ................................................................................8
Sarana dan Prasarana/Facility and Infrastructure ...........................................................14
Rekomendasi Lokasi/Location Recommended ................................................................14
Indikasi Kelayakan/Feasibility Indication ........................................................................16
Kebijakan Pengembangan Industri/Industrial Development Policy ...................................19
Penutup/Closing ..........................................................................................................20

ii

Daftar Tabel
List of Table
Table 1.

Jumlah Perusahaan Pengolahan Kakao dan Kapasitasnya Th. 2007/Number

of Cocoa Processing Factory and their Capacity in 2007 ....................................5

Table 2.

Persyaratan

Table 3.

Mutu

Biji

Kakao

sebagai

Bahan

Baku

Produk

Coklat/

Requirement of cocoa seed quality as main raw material for chocolate

product .......................................................................................................11
Hasil Analisis Lokasi Pengembangan Industri Pengolahan Kakao/ Location
Analysis Result on Cocoa Processing Industrial Development ........................... 15

Table 4.

Biaya Investasi Pendirian Pabrik Pengolahan Kakao Kapasitas 5000 ton/

Table 5.

Investment cost on cocoa processing factory with 5,000 tons of capacity ......... 17
Biaya Produksi Kakao Pasta, Butter dan Powder/Production Cost of Cocoa
Pasta, Butter and Powder ............................................................................18

iii

Daftar Gambar
List of Figure

Figure 1. Peta Sebaran Luasan Perkebunan Kakao di Indonesia/Distribution map of

cocoa plantation in Indonesia (hectare) ...........................................................3

Figure 2. Peta Sebaran Produksi Kakao di Indonesia/Distribution map of Cocoa
production in Indonesia (tons) ........................................................................3
Figure 3. Diagram Alir Proses Pengolahan Kakao Pasta/Process flow diagram of Cocoa
Pasta, Butter and Powder processing..............................................................9
Figure 4. Layout Pabrik Pengolahan Kakao Pasta, Butter dan Powder/Cocoa pasta,
Butter and Powder processing factory layout (Mars Factory Elisabeth Town,
1996). .........................................................................................................10

iv

INTRODUCTION

PENDAHULUAN
Industri

pengolahan

biji

kakao

akan

menghasilkan tiga jenis produk setengah jadi

yaitu kakao pasta, kakao butter dan kakao
powder. Ketiga jenis produk tersebut dapat
dihasilkan oleh satu perusahaan dalam satu
rangkaian, tetapi perusahaan juga dapat
memproduksi satu jenis produk yaitu kakao
pasta atau dua jenis produk kakao lainnya
yaitu butter dan kakao powder. Hasil kajian
peluang

pasar

dan

peluang

investasi

pengembangan industri pengolahan biji kakao

menunjukkan bahwa kapasitas terpasang riil

Cocoa processing factory produce three

semi finished product types i.e cocoa pasta,
cocoa butter and cocoa powder. One single
company in a series of factories could
produce only one, two or even those three
product types The analysis of market and
investment opportunity on cocoa seed
processing factory indicates that actual
factory installed capacity in 2007 is 200
thousand tons and its capacity used in 2006
was 180 thousand tons or 90% of the
actual factory installed capacity.

pabrik pada tahun 2007 sebesar 200 ribu ton

dan kapasitas terpakai tahun 2006 mencapai
180

ribu

ton

atau

90%

dari

kapasitas

terpasang riil pabrik.

Selama 7 tahun terakhir (setelah resesi
ekonomi), laju peningkatan produksi kakao
setengah

jadi

rata-rata

7,98%/tahun.

Sementara itu, laju peningkatan ekspor hasil

olahan kakao rata-rata 8,08%/tahun, laju
peningkatan

konsumsi

domestik

rata-rata

6,91% dan laju peningkatan impor rata-rata

4,92%/tahun. Untuk mempertahankan laju
peningkatan
setengah

produksi

jadi

dan

tersebut

ekspor

kakao

diperlukan

upaya

pengembangan kapasitas terpasang riil pabrik

During the last 7 years (after economic

recession), average acceleration of semi
finished cocoa products is 7.98% per year.
Meanwhile, average acceleration of cocoa
final product export , domestic consumption
and import are 8.08%, 6.91% and 4.92%
per year respectively. To maintain average
acceleration of production and export of
semi finished cocoa product, the increase of
actual installed capacity of the factory is
urged since 2008.

mulai tahun 2008.

Untuk lebih jelasnya berikut ini akan diuraikan
secara singkat hasil pra studi kelayakan
pengembangan industri pengolahan kakao
untuk

beberapa

perkebunan

kakao

lokasi

sentra

Indonesia.

produksi
Pra

studi

kelayakan dilakukan dengan menitikberatkan

pada

prospek

dan

peluang

pasar,

To be more comprehensive, result of Pre

Feasibility Study on cocoa processing
industrial development in several locations
of cocoa estate centres in Indonesia will be
elaborated below.. The study is conducted
by focusing on the prospect and market
opportunities, raw material availability,

produk yaitu kakao pasta.

distribution of existing cocoa processing

industries,
energy
supply,
labour,
infrastructure facilities and feasibility
indicators.This study is designed for factory
development with the processing capacity of
5,000 cocoa seed tons every year with three
product types that are cocoa pasta, cocoa
butter and cocoa powder.

KETERSEDIAAN BAHAN BAKU

RAW MATERIAL AVAILABILITY

Indonesia sebagai penghasil kakao terbesar

pengolahan kakao masih sangat terbuka.

Indonesia as the third biggest cocoa

producer in the world has multitude supply
of cocoa and currently around 80% of cocoa
product is exported in dry seed form. In
2006, Indonesia cocoa seed production was
predicted to reach 779 thousand tons,
however the amount of processed cacao
was only about 180 thousand tons. This
indicates that from the raw material aspect,
opportunity of cocoa processing industrial
development is widely opened.

Peta Sebaran

Distribution Map

ketersediaan bahan baku, sebaran industri

pengolahan

kakao

yang

sudah

ada,

ketersediaan energi, tenaga kerja, kondisi

sarana

dan

prasarana

pendukung

serta

indikator kelayakan. Kajian ini dirancang

untuk pembangunan pabrik berkapasitas olah
5.000 ton biji kakao/tahun dengan satu jenis

ketiga dunia memiliki ketersediaan bahan

baku yang cukup besar dan pada saat ini
sekitar 80% produksi perkebunan kakao
diekspor dalam bentuk biji kering. Pada tahun
2006,

produksi

diperkirakan

biji

kakao

mencapai

779

Indonesia
ribu

ton,

sementara yang diolah hanya sekitar 180 ribu

ton. Hal ini menunjukkan bahwa dari aspek
bahan baku, peluang pengembangan industri

Sentra

produksi

utama

kakao

Indonesia

adalah

Sulawesi

yang

meliputi

Sulawesi

Selatan, Sulawesi Tengah, Sulawesi Tenggara

dan Sulawesi Barat serta Sumatera Bagian
Utara yang meliputi Sumatera Utara, Nangroe
Aceh Darussalam

dan Sumatera Barat.

Disamping itu masih ada beberapa daerah

yang memproduksi kakao cukup besar seperti
Kalimantan Timur, Jawa Timur, Lampung,
Nusa Tenggara Timur, Maluku dan Papua.
Ke-13 provinsi tersebut memiliki potensi
bahan baku biji kakao di atas 10 ribu ton.
Kondisi

sebaran

luasan

dan

produksi

perkebunan kakao tahun 2006 disajikan pada

Gambar 1 dan 2.

The main Indonesia cocoa central

production areas are Sulawesi covering
South Sulawesi, Central Sulawesi, SouthEast Sulawesi and West Sulawesi and
Northern part of Sumatera covering North
Sumatera, Nangroe Aceh Darussalam and
West Sumatra. There are still some other
areas producing large amount of cocoa
product such as East Kalimantan, East Java,
Lampung, East Nusa Tenggara, Maluku and
Papua. Those 13 provinces mentioned
above have potential cocoa seeds more
than 10 thousand tons. Area distribution
and its cacao production in 2006 is featured
in Figures 1 and 2.

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Gambar 1. Peta Sebaran Luasan Perkebunan Kakao di Indonesia (ha)

Sumber : Ditjenbun (2007)

Figure 1. Distribution Map of Cocoa Plantation in Indonesia (hectare)

Source: Directorate General of Plantation (2007)

Gambar 2. Peta Sebaran Produksi Kakao di Indonesia (ton)

Sumber : Ditjenbun (2007)

Figure 2. Distribution Map of Cocoa Production in Indonesia (tones)

Source: Directorate General of Plantation (2007)

Supporting Factory

Industri Pendukung
Industri

pendukung

industri

pengolahan

kakao antara lain industri alat dan permesin-

Supporting factories for cocoa processing

industry among others are equipment and
machinery factory, energy (electricity and

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

INVESTMENT OPPORTUNITY ON COCOA PASTA, BUTTER DAN POWDER INDUSTRY

an,

industri

telekomunikasi,

energi

(listrik

bahan

dan

solar),

pembantu/penolong

dan kemasan. Khusus untuk industri alat dan

permesinan, sebagian sudah bisa diproduksi
dalam negeri dan sudah digunakan oleh
beberapa

perusahaan

seperti

alat/mesin

penyangrai, pemisah kulit dan biji serta

pengepakan. Sementara itu, industri pendukung seperti penyedia energi listrik dan bahan
bakar minyak/gas, serta telekomunikasi di
beberapa daerah sentra produksi kakao telah
tersedia, meskipun masih perlu pengembangan.

Demikian

prasarana

juga

kondisi

transportasi

tersedia

dan

sarana

umumnya

membutuhkan

dan
sudah

peningkatan

diesel fuel), telecommunications, indirect

supporting
material
and
packaging.
Especially for equipment and machinery
factory, some could already be produced in
the country and even used by a number of
companies such as non-oiled fry tool/
machine, skin & seed winnow and packing.
Meanwhile, supporting industries like
electri-city energy and oil fuel/gas provider,
and telecommunications in some areas of
cocoa central production are already
available, even though they still need to be
develop-ed. Subsequently, transportation
facilities and its infrastructures generally
are availa-ble although it still needs

pelabuhan ekspor/antar pulau.

improvement in its capacity and ability/

quality especially in harbour area.

PELAKU USAHA

BUSINESS ACTORS

Kapasitas

Capacity

Pada saat ini tercatat sebanyak 16 buah

There are 16 cocoa processing industries at

the moment spreading out in six provinces
(five units in Banten, five units in South
Sulawesi, two in West Java and East Java,
and one unit in North Sumatera and South
East Sulawesi respectively. However,
among those 16 industries, only 13 units
are active (Table 1). Business actors in
cocoa processing factory are private sector
both domestic and foreign enterprises.
Moreover there is also a local company that
join up with a multinational enterprise such
as PT. Effem Indonesia which is under Mars
flag Inc.

kapasitas dan kemampuan/kualitas khususnya

industri pengolahan kakao yang tersebar di

enam provinsi yaitu lima buah di Provinsi
Banten,

lima

buah di

Sulawesi Selatan,

masing-masing dua Jawa Barat, dan Jawa

Timur serta masing-masing satu buah di
Sumatera Utara dan Sulawesi Tenggara.
Namun dari 16 buah industri tersebut, yang
aktif hanya 13 perusahaan (Tabel 1). Pelaku
usaha

industri

pengolahan

kakao

adalah

perusahaan swasta, baik swasta nasional

maupun swasta asing, bahkan ada perusahaan

yang

menginduk

pada

perusahaan

multinasional seperti PT. Effem Indonesia

berada dibawah bendera Mars Inc.

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

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Tabel 1. Jumlah perusahaan pengolahan kakao dan kapasitasnya tahun 2007

Table 1. Number of cocoa processing factory and their capacity in 2007

Nama Perusahaan

Lokasi

Kapasitas terpasang

Kapasitas terpakai

PT. Bumi Tangerang

Mesindotama

Tangerang, Banten

25.000 ton/thn

20.000 ton/thn

PT. Davonmas Abadi, Tbk

Tangerang, Banten

20.000 ton/thn

10.000 ton/thn

PT. Cocoa Wangi Murni

Tangerang, Banten

15.000 ton/thn

0 ton/thn

PT. Kakao Mas Gemilang

Tangerang, Banten

6.000 ton/thn

6.000 ton/thn

PT. Mas Ganda

Tangerang, Banten

6.000 ton/thn

6.000 ton/thn

PT. Maju Bersama

Makassar, Sulsel

25.000 ton/thn

15.000 ton/thn

PT. Effem Indonesia

Makassar, Sulsel

17.000 ton/thn

17.000 ton/thn

PT. Unicom Makassar

Makassar, Sulsel

15.000 ton/thn

7.000 ton/thn

PT. Kopi Jaya Cocoa

Makassar, Sulsel

10.000 ton/thn

530 ton/thn

PT. Poleco

Makassar, Sulsel

4.000 ton/thn

4.000 ton/thn

PT. General Food

Industries

Bandung, Jabar

70.000 ton/thn

70.000 ton/thn

PT. Inti Cocoa Abadi Ind

Bekasi , Jabar

25.000 ton/thn

0 ton/thn

PT. Teja Sekawan Cocoa

Industries

Surabaya, Jatim

12.000 ton/thn

12.000 ton/thn

PT. Budidaya Kakao

Lestari

Surabaya, Jatim

8.000 ton/thn

6.000 ton/thn

PT. Cocoa Ventures

Indonesia

Medan, Sumut

12.000 ton/thn

7.000 ton/thn

PT. IKU Kendari

Kendari, Sultra

Name of Company

Location

Total

Installed Capacity

Used Capacity

35.000 ton/thn

0 ton/thn

305.000 ton/thn

180.530 ton/thn

Source: ASKINDO, 2007 and AIKI, 2007, in the process.

Tahun 2006, total kapasitas terpasang pabrik

sebesar 305.000 ton/th dengan kapasitas
terpakai sebesar 180.530 ton/th atau 59,19%.
Kondisi ini menggambarkan bahwa industri
pengolahan kakao Indonesia beroperasi masih
jauh dibawah kapasitas. Namun bila ditelusur
lebih jauh akan tampak bahwa ada beberapa
pabrik yang sudah beberapa tahun tidak
beroperasi seperti PT. Poleco dan PT. Inti
Cocoa Abadi Ind. Ada juga perusahaan yang
belum pernah beroperasi, yaitu PT. IKU
Kendari.

In 2006, the total factory installed capacity

was 305.000 tons per year but only 59.19%
(180,530 tons) operating capacity. The
condition indicates that cocoa processing
factory in Indonesia still operates below its
capacity. Nevertheless, if it is traced down,
it can be seen that there are some factories
that had not been operated during the last
few years such as PT. Poleco and PT. Inti
Cocoa Abadi Industri. There is also
company which has never operated until
now that is PT. IKU Kendari.

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

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Di samping itu, beberapa pabrik pengolahan

kakao yang kapasitas terpasang riilnya lebih
rendah dari yang tercatat. Sebagai contoh PT
Cocoa Ventures Indonesia tercatat berkapasitas terpasang sebesar 12.000 ton/tahun, tapi
kenyataannya hanya berkapasitas 7.000 ton/
tahun. Jadi kapasitas terpasang yang benarbenar siap beroperasi hanya sekitar 200 ribu
ton, sehingga kapasitas terpakai saat ini
sudah mendekati kapasitas penuh dan perlu
segera

ditingkatkan

untuk

mengantisipasi

peningkatan permintaan pasar dunia.

Untuk

mempertahankan

laju

peningkatan

produksi dan ekspor kakao setengah jadi,

maka

diperlukan

upaya

pengembangan

kapasitas terpasang riil pabrik mulai tahun

2008.

Pada tahun 2008 diharapkan terjadi

penambahan kapasitas riil pabrik pengolahan

sebesar

17.000

ton

dan

tahun-tahun

selanjutnya terbuka kesempatan peningkatan

kapasitas terpasang riil sebesar 20.000 ton
per tahun. Peningkatan kapasitas terpasang
riil pabrik dapat dilakukan dengan menambah
kapasitas

pabrik

pengolahan

kakao

yang

sudah ada atau membangun pabrik pengolah-

Furthermore, there are some cocoa

processing factories with lower actual
installed capacity than it should. For
example PT. Cocoa Ventures Indonesia is
recorded to have 12,000 tons/year installed
capacity but in reality it has only 7,000
tons/year capacity. Therefore, the actual
installed capacity that is ready to operate is
around 200 thousand tons, hence the
capacity operated at the moment has nearly
come to its full capacity and need to be
increased to anticipate escalation of
demand in world market.
To maintain product acceleration and
export of semi finished cocoa, it is
necessary to develop the actual installed
capacity of the factory starting from 2008.
It is expected that in 2008 the actual
capacity of processing factory increases by
17.000 tons and since then there will be a
possibility of consistent increase of 20,000
tons yearly. The increase in actual installed
capacity of the factory can be achieved by
adding either existing cocoa processing
factory capacity or develop new cocoa
processing factory.

an kakao yang baru.

Di

samping

itu,

ada

beberapa

pabrik

pengolahan kakao yang kapasitas terpasang

riilnya lebih rendah dari yang tercatat. Sebagai
contoh PT. Cocoa Ventures Indonesia tercatat
berkapasitas terpasang sebesar 12.000 ton/th,
tapi kenyataannya hanya berkapasitas 7.000
ton/th.
Jadi kapasitas terpasang yang benar-benar
siap beroperasi hanya sekitar 200 ribu ton,
sehingga kapasitas terpakai saat ini sudah
mendekati kapasitas penuh dan perlu segera

Furthermore, there are some cocoa

processing factories with lower actual
installed capacity than it should . For
example PT Cocoa Ventures Indonesia is
recorded to have 12,000 tons/year installed
capacity but in reality it has only 7,000
tons/year capacity.
Therefore, the actual installed capacity that
is ready to operate is around 200 thousand
tons, hence the capacity operated at the
moment has nearly come to its full capacity

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

INVESTMENT OPPORTUNITY ON COCOA PASTA, BUTTER DAN POWDER INDUSTRY

ditingkatkan untuk mengantisipasi peningkatan permintaan pasar dunia.

Untuk

mempertahankan

laju

peningkatan

produksi dan ekspor kakao setengah jadi,

maka

diperlukan

upaya

pengembangan

kapasitas terpasang riil pabrik mulai tahun

2008.

Pada tahun 2008 diharapkan terjadi

penambahan kapasitas riil pabrik pengolahan

sebesar

17.000

ton

dan

tahun-tahun

selanjutnya terbuka kesempatan peningkatan

kapasitas terpasang riil sebesar 20 ribu ton
per tahun. Peningkatan kapasitas terpasang
riil pabrik dapat dilakukan dengan menambah
kapasitas
sudah

pabrik
ada

pengolahan

atau

kakao

yang

membangun

pabrik

and need to be increased to anticipate

escalation of demand in world market.
To maintain product acceleration and
export of semi finished cocoa, it is
necessary to develop the actual installed
capacity of the factory starting from 2008.
It is expected that in 2008 the actual
capacity of processing factory increases by
17.000 tons and since then there will be a
possibility of consistent increase of 20,000
tons yearly. The increase in actual installed
capacity of the factory can be achieved by
adding either existing cocoa processing
factory capacity or develop new cocoa
processing factory.

pengolahan kakao yang baru.

Product Types

Jenis Produksi
Sebagaimana

telah

dikemukakan

bahwa

pengolahan biji kakao akan menghasilkan tiga

jenis produk kakao setengah jadi yaitu kakao
pasta, kakao butter dan kakao powder. Ketiga
jenis produk tersebut dapat dihasilkan oleh
satu perusahaan dalam satu rangkaian pabrik,
tetapi perusahaan juga dapat memproduksi
satu jenis produk yaitu kakao pasta atau dua
jenis produk kakao butter dan kakao powder.
Kapasitas pabrik yang dapat dibangun mulai
dari skala rumah tangga sampai dengan skala
perusahaan menengah besar. Studi ini dititik
beratkan pada perusahaan menengah dengan
kapasitas olah sebesar 5.000 ton biji kakao
kering per tahun dengan tiga jenis produk
yaitu kakao pasta, kakao butter dan
kakao powder dengan komposisi masingmasing 18,75% untuk kakao pasta, 24,38%
kakao butter dan 31,88% kakao powder

As already mentioned before, cocoa seed

processing will produce three types of semi
finished cocoa products i.e cocoa pasta,
cocoa butter and cocoa powder. Those
three product types could be produced by
one company in a series of factory. But a
company can also produce only one product
type that is cocoa pasta or the other two
product types i.e cocoa butter and cocoa
powder. The factory capacity can be set up
starting from household level to medium big
company scale. The study focuses on
medium scale company with 5,000 tons
cocoa dry seed processing capacity per year
with three product types that are cocoa
pasta, cocoa butter and cocoa powder
with respective composition of 18.75% for
cocoa pasta, 24.38% for cocoa butter and
31.88% for cocoa powder.

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Kebutuhan Tenaga Kerja

Labour Requirement

Industri pengolahan kakao berkapasitas 5.000

Cocoa processing factory with 5,000 tons

cocoa dry seed capacity will require 72
workers (52 labours and 10 permanent
staffs) including director/manager of the
company. Factory operates 16 hours a day,
hence the factory workers will be split up
into two different groups (shift) whith 31
people in each group.

ton biji kakao kering ini menyerap tenaga

kerja sebanyak 72 orang yang terdiri dari 62
orang buruh dan 10 orang karyawan tetap
termasuk direktur/manajer perusahaan. Pabrik
beroperasi 16 jam per hari, sehingga pekerja
operasional pabrik dibagi dua regu (shift)
yaitu masing-masing sekitar 31 orang tiap
regu pekerja.

PROSES PRODUKSI

PRODUCTION PROCESS

Proses produksi biji kakao menjadi kakao

Process of Cocoa seed production to

become semi finished (cocoa pasta, cocoa
butter and cocoa powder) is started from
preparing the raw material, dry-frying
process, skin winnow and continued with
grinding to produce cocoa pasta. It
follows with pressing process to produce
cocoa butter and cocoa cake and grinding
and sieving the cocoa cake to produce
cocoa powder. Flow diagram of cocoa
seed processing can be perceived in Figure
3. whereas layout of its processing factory
can be seen in figure 4

setengah jadi (kakao pasta, kakao butter dan

kakao powder) dimulai dari penyiapan bahan
baku,

penyangraian,

dilanjutkan

dengan

menghasilkan

pemisahan
penghalusan

kakao

pasta.

kulit
untuk

Selanjutnya

dilakukan pengempaan untuk menghasilkan

kakao

butter

dan

kakao

cake

serta

penghalusan dan pengayakan kakao cake

untuk menghasilkan kakao powder. Secara
skematis diagram alir proses pengolahan biji
kakao

dapat

Sedangkan

dilihat

layout

pada

pabrik

Gambar

3.

pengolahannya

dapat dilihat pada gambar 4.

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

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Gambar 3. Diagram alir proses pengolahan Kakao Pasta, Butter dan Powder
Figure 3. Flow diagram of Cocoa Pasta, Butter and Powder processing
PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

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Gambar 4. Layout pabrik pengolahan Kakao Pasta, Butter dan Powder (Mars Factory Elisabeth Town, 1996)

Figure 4. Cocoa Pasta, Butter and Powder Processing Factory Layout (Mars Factory Elisabeth Town, 1996).
PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

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10

Penyiapan bahan baku

Raw Material Preparation

Untuk mendapatkan hasil pengolahan yang

In order to get optimum processing results,

optimum, syarat mutu bahan baku sebaiknya

the of raw material quality requirement

mengikuti standar nilai seperti pada Tabel 2

should follow the standard of values as

berikut.

seen in Table 2 below.

Tabel 2. Persyaratan mutu biji kakao sebagai bahan baku produk coklat

Table 2. Requirement criteria of cocoa seed quality as main raw material for chocolate product
Kriteria Mutu/Quality Criteria

Syarat/Requirement

Tingkat fermentasi, hari /Fermentation level, days

Kadar air /Water content, %

Kadar kulit, % /Skin quality, %

12 13

Kadar lemak, % /Fat content, %

50 51

Ukuran biji /Seed size

Uniform

Kadar kotoran /Dirt quality

Jamur /Fungus

Benda asing lunak /Soft foreign matter

Benda asing keras /Hard foreign matter

Dari aspek rasa dan aroma, makanan dan

minuman cokelat sangat baik jika biji kakao
yang digunakan telah difermentasi secara
penuh (5 hari), dan biji kakao bebas jamur.
Kontaminasi jamur juga akan menyebabkan
rasa tengik atau apek. Sedang dari aspek
efisiensi produksi, biji kakao dengan ukuran
yang

seragam

akan

mudah

diolah

dan

menghasilkan mutu produk yang seragam

pula. Kadar kulit, kadar kotoran dan kadar air
akan

berpengaruh

pada

rendemen

hasil.

Kadar air yang tinggi juga akan menyebabkan

waktu sangrai yang lebih lama. Kontaminasi
benda keras (batu atau besi) akan menyebabkan komponen mesin lebih cepat aus, dan
berpengaruh negatif terhadap kualitas cokelat

From taste and aroma aspect, chocolate

food and beverage would be tasty if cocoa
seed used is fully fermented (for 5 days)
and fungus free. Fungus contamination will
cause change in taste (rancid or musty).
From
production
efficiency
aspect,
uniformed size cocoa seed is easily
processed and produce standardized
product quality as well. Skin, dirt, and water
content will determine quality of output.
High level of water content will cause
longer time in dry-frying process. Hard
object contamination (gravel or iron) would
influence not only durability of machinery
components, but also affect chocolate
quality (its softness).

(kehalusan).

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Penyangraian

Dry-fry processing

Proses penyangraian bertujuan menghasilkan

disangrai dan kadar airnya.

The dry-fried process is meant to produce

specific chocolate aroma and taste from
cocoa seed with high temperature
treatment. Well fermented and dried cocoa
seed contain sufficient compound that
forms specific chocolate taste and aroma
such as amino acid and the fructose. If
heated at certain temperature and time,
both will react to form Maillard compound
(resulted from taste and aroma reaction).
Meanwhile sugar compound of non
reduction (sucrose) will be hydrolyzed by
water and form compound of fructose and
then continued with Mailiard reaction. Room
temperature may be adjusted between 190
-225 0 C, but average dry-fried temperature
for cocoa seed is between 105-120 0C. Time
span for dry-fried process varies from 10 to
35 minutes depend on the amount of dryfried cocoa seed and its water content.

Pemisahan kulit biji

Winnowing the seed

Komponen biji kakao yang berguna untuk

Cocoa seed component eligible for food is

seed flesh (nib), while seed skin waste is
currently being used as additional
component for manure.

aroma dan citarasa khas cokelat dari biji

kakao dengan perlakuan panas. Biji kakao
yang

telah

dengan

difermentasi

baik

mengandung

dan

dikeringkan

cukup

banyak

senyawa calon pembentuk citarasa dan aroma

khas cokelat, antara lain asam amino dan gula
reduksi. Jika dipanaskan pada suhu dan waktu
yang

cukup,

keduanya

akan

bereaksi

membentuk senyawa Maillard (reaksi pembentukan

rasa

dan

aroma).

Sedangkan

senyawa gula non reduksi (sukrosa) akan

terhidrolisis oleh air membentuk senyawa gula
reduksi dan kemudian melanjutkan reaksi
Maillard. Suhu ruangan dapat diatur antara
190-225 oC, namun suhu sangrai yang umum
untuk biji kakao adalah antara 105-120 oC.
Waktu sangrai berkisar 10 sampai 35 menit
tergantung pada jumlah biji kakao yang

bahan pangan adalah daging biji (nib), sedang

kulit biji merupakan limbah yang saat ini
banyak

dimanfaatkan

sebagai

campuran

pakan ternak.
Proses pemisahan nib dari kulitnya dilakukan
secara mekanis. Saat membentuk silinder
pemecah yang berputar, nib akan pecah
dengan

ukuran

yang

relatif

besar

dan

seragam karena nib mempunyai sifat elastis.

Sebaliknya, kulit biji karena sifatnya rapuh
terpecah menjadi partikel-partikel yang halus
dan mudah dipisahkan dari butiran nib dengan
cara hembusan. Meski demikian tidak seluruh
butiran nib dapat dipisahkan dari partikel kulit

Dissociation process of the nib from its skin

is conducted mechanically. When shaping
rotatory billows cylinder, the nib will be
broken into similar and relatively big pieces.
because
the
nib
possess
elastic
characteristic. On the other hand, due to
fragile characteristic of cacao seed skin it is
easily broken into fine pieces
and
dissociated from the nib by blowing.
Nevertheless, not all nibs can be separated

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secara sempurna. Persentase kulit terikut nib

terikut kulit sebesar 1%.

from its skin particle perfectly. Percentage

of skin including its nib is 0.6%, whereas
percentage nib with skin is 1%.

Penghalusan dan Pemastaan

Attenuation and Pasta Processing

Untuk dapat digunakan sebagai bahan baku

In order to make good use of cacao seed as

food and beverage raw material, previous
granulated solid-harsh nibs should be torn
down to certain size pieces (<75m) and
turn into liquid pasta gel. The pasta process
or cocoa nib refining is generally carried out
in two phases i.e. breaking process from
solid cocoa seed to become pasta with >10
particle softness and continued with
refining process by using refiner (pasta
grinder) to produce pasta soft with <1
particle size (softness level <75m). Such
Pasta can be directly used as raw material
for various kinds of food, like bread, cake or
chocolate .

sebesar 0,6%, sebaliknya persentase nib

makanan dan minuman, nib yang semula

berbentuk butiran padat kasar harus dihancurkan sampai ukuran tertentu (<75m) dan
menjadi pasta cair kental. Proses pemastaan
atau

penghalusan

nib

kakao

umumnya

dilakukan dalam dua tahap, yaitu penghancuran untuk merubah biji kakao padat menjadi
pasta

dengan

kehalusan

butiran

>10.

Kemudian disusul proses pelumutan dengan

alat penghalus pasta atau refiner untuk
menghasilkan kehalusan pasta dengan ukuran
<1 (tingkat kehalusan <75m). Pasta yang
demikian dapat langsung digunakan sebagai
bahan baku berbagai jenis makanan, roti, kue
atau permen cokelat.

Pengempaan dan Penepungan

Pressing and Flouring

Proses lebih lanjut adalah pengempaan untuk

Further process is the pressing that is to

produce cocoa butter and cocoa cake. The
sucrose content resulted from the pressing
is strongly influenced by pasta condition,
level of water content, particle size, and
pressure strength. The Cocoa fat is
relatively easy to press at temperature
between 40-45 C, level of water content <
4 % and particle size < 75 mu. Pasta
pressing is done in tube with a strainer of
100 mesh with hydraulic pressure up to 40
atm. Eventually the cocoa cake is
attenuated and sieved to produce cocoa
powder.

menghasilkan kakao butter dan kakao cake.

Rendemen pengempaan sangat dipengaruhi
oleh kondisi pasta, kadar air, ukuran partikel,
dan tekanan kempa. Lemak kakao akan relatif
mudah dikempa pada suhu antara 40-45 oC,
kadar air < 4 % dan ukuran partikel < 75 mu.
Pengempaan pasta dilakukan dalam tabung
yang dilengkapi dengan penyaring 100 mesh
dengan tekanan hidrolik sampai 40 atm.
Selanjutnya kakao cake dihaluskan dan diayak
untuk menghasilkan kakao powder.

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SARANA DAN PRASARANA

FACILITY AND
INFRASTRUCTURE

Untuk mendukung pengembangan industri

To encourage cocoa processing industrial

development, it is necessary to provide
required infrastructure especially transportation, telecommunications, electricity,
gas and water facilities. In some cocoa
central production areas like South Sulawesi
and North Sumatra, there is already
industrial area providing a number of
required infrastructure. However, infrastructure availability in those area has not
been adequately installed. Availability of
electric energy is considered inadequate
since bloc out still often occurs especially at
peak load. This is also similar with harbour
condition in Medan which is considered too
crowded hence If there is malfunction on
port device operating system the goods
traffic might be intruded.

pengolahan kakao, diperlukan ketersediaan

sarana dan prasarana khususnya transportasi,
telekomunikasi, energi listrik, gas dan air. Di
beberapa

sentra

produksi

kakao,

seperti

Sulawesi Selatan dan Sumatera Utara telah

tersedia Kawasan Industri yang telah menyediakan berbagai sarana dan prasarana yang
diperlukan. Namun, ketersediaan infrastruktur
di Kawasan tersebut masih belum memadai.
Ketersediaan energi listrik dinilai masih kurang
memadai karena sering terjadi pemadaman
listrik pada saat beban puncak. Demikian juga
dengan

kondisi

pelabuhan,

khususnya

di

Medan terlalu padat, sehingga jika terjadi

gangguan pada peralatan di pelabuhan dapat
menyebabkan terganggunya arus barang.

industri pengolahan kakao di daerah tersebut.

Meanwhile, in other central cocoa

production areas like Central Sulawesi,
West Sulawesi and South East Sulawesi that
have no established industrial area, need
adequate infrastructure to support cocoa
processing industrial development in the
area.

REKOMENDASI LOKASI

LOCATION RECOMMENDED

Sementara itu pada sentra utama produksi

kakao

lainnya

seperti

Sulawesi

Tengah,

Sulawesi Barat dan Sulawesi Tenggara yang

belum memiliki Kawasan Industri memerlukan
penyediaan

sarana

dan

prasarana

yang

diperlukan untuk mendukung pengembangan

Untuk

menentukan

lokasi

pengembangan

pabrik pengolahan kakao dilakukan analisis

penentuan

lokasi

dengan

menggunakan

beberapa pertimbangan yang meliputi aspek

(i)

ketersediaan

bahan

baku

30%,

(ii)

ketersediaan

tenaga

kerja

10%,

(iii) kondisi infrastruktur: listrik 9%, jalan 8%,

pelabuhan 8%, sarana telekomunikasi 2% dan
kawasan industri 7%,

dan (iv) dukungan

To determine location for cocoa processing

factory development, an area determination
analysis is undertaken by considering
following aspects (i) raw material
availability 30%, (ii) labour availability 10%,
(iii) infrastructure condition: electricity 9%,
street 8%, port 8%, telecommunications
facilities 2% and industrial area 7%, and
(iv) local government policy support 20%,

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kebijakan

pemerintah

daerah

20%,

dan

lainnya (misal persaingan) 5%. Sedangkan

skor penilaian berkisar 1 hingga 10. Penilaian
dilakukan oleh Tim berdasarkan hasil desk

research dan observasi lapang. Hasil analisis

dapat dilihat pada Tabel 3.

and others (e.g. competition) 5%. Whereas

assessment score varies from 1 to 10. The
assessment is conducted by a Tim based on
desk study result and field observation. The
analysis result is illustrated in Table 3
below.

Tabel 3. Hasil Analisis Lokasi Pengembangan Industri Pengolahan Kakao

Table 3. Location Analysis Result on Cocoa Processing Industrial Development

Provinsi Sentra Kakao/Cocoa Main Province

No.

Nilai/Score

Sulawesi Selatan/South Sulawesi

8,6

Sulawesi Tengah/Central Sulawesi

7,8

Sulawesi Tenggara/South-east Sulawesi

7,6

Jawa Timur/East Java

7,6

Sumatra Utara/North Sumatera

7,5

Sulawesi Barat/West Sulawesi

7,0

Sumatra Barat/West Sumatera

6,7

Jawa Barat/West Java

6,6

Lampung/Lampung

6,5

10

Kalimantan Timur/East Kalimantan

6,1

Berdasarkan hasil analisis tersebut maka

lokasi pembangunan pabrik pengolahan kakao
diarahkan ke sentra-sentra produksi utama
kakao Indonesia antara lain Sulawesi Selatan,
Sulawesi Tengah, Sulawesi Tenggara, Jawa
Timur,

Sumatera

Utara,

Sulawesi

Barat,

Sumatera Barat, Jawa Barat, Lampung dan

Kalimantan

Timur.

Lokasi

pabrik

bisa

dikembangkan di Kawasan Industri maupun di

daerah/kabupaten

sentra

produksi

kakao

utama di Provinsi penghasil kakao utama

Indonesia.

Pendirian

pabrik

di

Kawasan

Industri memiliki keuntungan karena dekat

dengan pelabuhan ekspor dan sudah tersedia
berbagai
kondisinya

sarana
pada

pendukung
saat

ini

walaupun

belum/kurang

Based on the analysis result, the location for

cocoa processing factory development is
directed in Indonesia cocoa main production
areas such as South Sulawesi, Central
Sulawesi, South-east Sulawesi, East Java,
North Sumatera, West Sulawesi, West
Sumatra, West Java, Lampung and East
Kalimantan. The factory location could be
developed in any industrial area or in cocoa
central production regencies of the main
cocoa producing province in Indonesia.
Factory establishment in industrial area has
several advantages as it close to export
harbour and all necessary supporting system
are available even though they are not in
sufficient conditions. On the other hand,

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memadai. Sedangkan pendirian pabrik di

Kabupaten Sentra produksi kakao mempunyai
keunggulan karena dekat dengan sumber
bahan baku dan lebih berpeluang untuk
melakukan kemitraan dengan petani kakao,
sekaligus mendukung upaya perbaikan mutu
bahan baku, walaupun sarana pendukungnya
perlu dipersiapkan.

Khusus di beberapa provinsi lokasi kajian

yang meliputi: Sumatera Utara, Sumatera
Barat, Jawa Barat, Sulawesi Selatan dan
Sulawesi

Tengah

pengem-bangan

direkomendasikan
industri

lokasi

antara

lain:

Sumatera Utara adalah di Kawasan Industri

Medan atau di Kabupaten Asahan; Sumatera
Barat di Padang atau di Pasaman; Jawa Barat
disarankan mengembangkan atau membenahi
industri yang sudah ada; Sulawesi Selatan
direkomen-dasikan

untuk

mengembangkan

atau membenah industri yang sudah ada di

Kawasan Industri Makassar dan mengembangkan disentra produksi seperti di kab.
Bone, Luwu Utara dan Luwu. Sementara di

factory establishment in cocoa central

production regencies has also some benefits
since it is close to raw material source and
has better opportunity to establish
partnership
with
cocoa
farmers.
Furthermore, it could also promote better
quality control efforts as well although
provision of supporting facilities have to be
prepared beforehand.
At several cacao study sites including North
sumatra, West Sumatera, West Java, South
Sulawesi and Central Sulawesi, several
industrial
development
locations
are
recommended i.e. Medan Industrial area and
Asahan regency in North Sumatera; Padang
or Pasaman In West Sumatra; Improving or
adapting existing factory in West Java and
South Sulawesi and develop new industries
in Bone, North Luwu and Luwu. In Central
Sulawesi,
cacao
processing
factory
development is recommended to be
developed in Palu industrial area which is
now in planning phase towards central
production area like Donggala and Poso.

Sulawesi Tengah diarahkan untuk mengembangkan

industri

pengolahan

kakao

di

Kawasan Industri Palu yang sedang dalam

tahap perencanaan pembangunan dan sentra
produksi seperti Donggala dan Poso.

INDIKASI KELAYAKAN

FEASIBILITY INDICATION

Biaya Investasi

Investment Cost

Pabrik

pengolahan

kakao

yang

dianalisis

berkapasitas olah sebesar 5.000 ton biji

kering kakao per tahun. Industri pengolahan
kakao tersebut membutuhkan lahan seluas
3.000 m yaitu 2.000 m untuk bangunan
pabrik, gudang dan laboratorium serta 1.000

Cocoa processing factory analysed has 5,000

tons dry cocoa seed processing capacity per
year. Such factory requires 3,000 m area ;
2,000 m for factory construction,
warehouse and laboratory and 1,000 m for
office building and other necessary facilities.

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m untuk bangunan kantor dan fasilitas

lainnya. Biaya investasi yang dibutuhkan
adalah sebesar Rp 9,43 milyar yang meliputi
biaya

pra-investasi

Rp

750

juta,

biaya

pembelian tanah Rp 1,35 milyar, bangunan

Rp 2,6 milyar, mesin dan peralatan Rp 3,45
milyar dan sarana penunjang Rp 830 juta,
lainnya 350 juta (Tabel 4).

Invesment cost needed is IDR 9.43 billion

covering pre-investment cost (IDR 750
million), land/ground purchasing (IDR 1.35
billion) building (IDR 2.6 billion), machinery
and equipments (IDR 3.45 billion),
supporting devices (IDR 830 million) and
other related expenses IDR 350 million
(Table 4).

Tabel 4. Biaya investasi pendirian pabrik engolahan kakao kapasitas 5.000 ton

Table 4. Investment cost on cocoa processing factory of 5,000 tons capacity

Keterangan/Remark

No.
1.

Pra-investasi /Pre-investment

2.

Lahan/Land

1,350,000

3.

Bangunan /Building

2,600,000

4.

Mesin dan Peralatan /Machinery and related devices

3,450,000

5.

Sarana Penunjang /Supporting facilities

830,000

6.

Lainnya /Others

350,000

7.

Contingencies /Contingencies

100,000

750,000

Biaya investasi /Total investment cost

Biaya

produksi

pengolahan kakao

pasta,

kakao butter dan kakao powder ini mencapai

16.571,74/kg

yang

meliputi

biaya

pembelian bahan baku biji kakao, biaya bahan

penolong,

biaya

pegawai,

dan

biaya

pemasaran serta biaya lainnya. Biaya untuk

pembelian

bahan

baku

menempati

porsi

terbesar yaitu sebesar 15.333,33/kg atau

92,53% dari total biaya, sedangkan biaya
bahan penolong, penyusutan, biaya pegawai
dan

lainnya

9,430,000

Production Cost

Biaya Produksi

Rp

Biaya/Cost
(x1000) IDR

masing-masing

sekitar

2,22%,1,34%, 2,74% dan 1,17% (Tabel 5).

The production cost of cocoa pasta, cocoa

butter and cocoa powder processing reaches
IDR16,571.7458/kg covering purchasing cost
of cocoa seed raw material, supporting
material cost, labour cost, and marketing
cost and other related costs. Expense for raw
material purchasing occupy biggest portion
that is 15,333.33/kg or 92.53% from total
cost, whereas supporting material cost,
contraction, labour cost and others
respectively around 2.22%, 1.34%, 2.74%
and 1.17% (Table 5).

Tabel 5. Biaya produksi Kakao Pasta, Butter dan Kakao Powder

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Table 5. Production Cost of Cocoa Pasta, Butter and Powder

No.

Biaya/Cost

IDR/kg

1.

Biji Kering /Dry seed

2.

Bahan Penolong /Supporting materials

3.

15,333.33

92.53

368.28

2.22

Listrik & BBM /Electricity & fuels

92.07

0.56

4.

Pemeliharaan asset /Asset maintenance

55.65

0.33

5.

Penyusutan /Contraction

222.61

1.34

6.

Biaya pegawai /Labour expenses

453.76

2.74

7.

Overhead /Overhead cost

46.04

0.28

16,571.74

100.00

Total Cost

Business Feasibility

Kelayakan Usaha
Berdasarkan

biaya

investasi

dan

biaya

operasionaL, serta beberapa asumsi antara

lain: rendemen kakao liquor/paste 75%,
rendemen kakao butter 32,5%, rendemen
kakao powder 42,5%, harga jual kakao pasta
Rp. 18.000/kg, kakao butter Rp. 29.000/kg
dan kakao powder Rp. 10.500/kg, maka
pengembangan industri pengolahan kakao
layak untuk dilaksanakan. Kelayakan usaha
tersebut ditunjukkan oleh nilai NPV (DF 13%)
sebesar Rp. 5,95 milyar dengan IRR=26,74%
dan B/C 1,0202 serta pengembalian modal
(Payback period ) dicapai pada tahun ke lima.

Namun para investor perlu waspada, industri

pengolahan kakao sangat sensitif terhadap
perubahan harga, baik harga bahan baku biji
kakao maupun harga jual produk hasil
olahannya. Kenaikan harga biji kakao sebesar
2,5% menyebabkan penurunan NPV sebesar
90,10%, IRR turun sebesar 49,36% dan B/C
turun sebesar 2,07%. Kondisi yang hampir
sama terjadi jika harga jual kakao butter dan
kakao powder turun sebesar 2,5% yang

Based on invesment, operating cost and

determining assumption that sucrose content
in cocoa liquor/paste is 75%, sucrose content
in cocoa butter 32.5% and sucrose content in
cocoa powder is 42.5%, and the selling price
of cocoa pasta is IDR 18,000/kg, cocoa
butter is IDR 29,000/kg and the cocoa
powder is IDR 10,500/kg, cocoa processing
industrial development is feasible to
establish. The business feasibility is performed by NPV (DF 13%) is IDR 5.59 billion with
IRR = 26.74% and B/C is 1.0202 and capital
return (payback period) can be achieved by
fifth year.
Despite all that, investors must be
meticulously alert, because the cocoa
processing factory is very sensitive to price
volatility, either the price of cocoa seed raw
material or the selling price of the finished
product. Increasing of cocoa seed price to
2.5% may cause degradation of NPV to
90.10%, IRR shrinks to 49.36% and B/C
goes down to 2.07%. Similar situation may
happen if the product selling price of cocoa

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menyebabkan NPV turun sebesar 99,92%,

IRR turun sebesar 55,01% dan B/C turun
sebesar 2,30%.

Kelayakan usaha industri pengolahan kakao

ini bervariasi pada berbagai daerah dan
sangat ditentukan oleh harga bahan baku biji
kakao di lokasi pendirian pabrik dan harga
jual produk.

butter and cocoa powder down to 2.5% may

cause NPV degradation to 99.92%, IRR down
to 55.01% and as well B/C goes down to
2.30%.
Feasibility of cocoa processing factory
business varies at different areas and very
much determined by price of cocoa seed raw
material at factory location and product
selling price.

ketersediaan energi, dan telekomunikasi)

In addition, there are other factors

influencing level of business viability such as
invesment cost (land price, streets and
buildings) and infrastructures facilities are
(transportation, port, energy availability, and
telecommunications).

KEBIJAKAN PENGEMBANGAN
INDUSTRI

INDUSTRIAL DEVELOPMENT
POLICY

Untuk menunjang kelancaran pengembangan

To support the development and management of cocoa processing factory, supporting policies are needed particularly in
licensing, import tax incentive for machinery
and other equipment and provision of
infrastructure facilities like transportation,
port, electric energy availability and telecommunication.

Disamping itu, ada beberapa faktor yang ikut

mempengaruhi

tingkat

kelayakan

usaha

antara lain biaya investasi (harga tanah, jalan

dan

bangunan),

pendukung

sarana

dan

(transportasi,

prasarana
pelabuhan,

maupun pembenahan industri pengolahan

kakao, diperlukan dukungan kebijakan terutama kemudahan dalam perizinan, insentif
penghapusan bea masuk mesin dan peralatan serta membangun sarana dan prasarana pendukung terutama transportasi,
pelabuhan dan pengadaan energi listrik serta
telekomunikasi.
Berbagai

kebijakan

yang

mendukung

pengembangan industri pengolahan kakao

yang telah dikeluarkan pemerintah antara
lain: Pengenaan tarif bea masuk produk yang
sama sesuai dengan yang dikenakan oleh
negara lain berlaku sejak Februari 2006 dan
Penghapusan PPN yang telah diberlakukan

Various supportive policies on cocoa

processing industrial development issued by
the government are Imposition on cost and
tariff for imported products similar to one
which has been imposed by other country
since February 2006 and VAT omission that
had been applied since early January 2007.

sejak awal Januari 2007.

Di

samping

itu

masih

ada

beberapa

Moreover, there are several policy plans

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

INVESTMENT OPPORTUNITY ON COCOA PASTA, BUTTER DAN POWDER INDUSTRY

19

rencana pengenaan pajak ekspor biji kakao.

which are still in process for example:

fermentation obligation and cocoa exporting
tax imposition plan.

PENUTUP

CLOSING

Sebagai penutup kajian ini dapat disimpulkan

From the analysis explained before, it can be

concluded that industrial development of
cocoa seed processing to produce cocoa
butter, cocoa powder and cocoa pasta are
vary prospective and feasible to develop
especially in main cocoa central plantations in
Indonesia such as South Sulawesi, Central
Sulawesi, South-east Sulawesi, East Java,
North Sumatera, West Sulawesi, West
Sumatera, West Java, Lampung and East
Kalimantan. Those industries could be
established either in industrial area or in
cocoa central production regencies in main
cocoa producing Provinces in Indonesia
mentioned above

rancangan

kebijakan

yang

masih

dalam

proses antara lain: kewajiban fermentasi dan

bahwa pengembangan industri pengolahan

biji kakao untuk menghasilkan kakao butter,
powder dan kakao pasta cukup prospektif
dan layak untuk dikembangkan khususnya di
sentra-sentra

utama

perkebunan

kakao

Indonesia. seperti Sulawesi Selatan, Sulawesi

Tengah, Sulawesi Tenggara, Jawa Timur,
Sumatera Utara, Sulawesi Barat, Sumatera
Barat, Jawa Barat, Lampung dan Kalimantan
Timur. Lokasi pabrik bisa dikembangkan di
Kawasan

Industri

daerah/kabupaten

sentra

maupun

di

produksi

kakao

utama di Provinsi penghasil kakao utama

Indonesia.
Untuk pabrik berkapasitas 5.000 ton biji
kakao per tahun tersebut dibutuhkan biaya
investasi sebesar Rp 9,43 milyar dan akan
menghasilkan NPV (dp13%) sebesar Rp 5,95
milyar, IRR sebesar 26,74% dan B/C sebesar
1,0202.

Ada

beberapa

dipertimbangkan
pabrik

pengolahan

ketersediaan

hal

dalam

bahan

yang

kakao
baku,

perlu

pengembangan
terutama

energi

listrik,

For factories with 5,000 tons of cocoa seed

capacity per year, invesment cost needed is
IDR 9,43 billion and it will produce NPV (DF
13%) IDR 5.95 billion, IRR 26,74% and B/C
ratio 1.0202. There are some considerations
should be taken into account in developing
cocoa processing factory especially related to
raw material availability, electric energy,
transportation facilities and policy support

sarana dan prasarana transportasi serta

dukungan kebijakan.

PELUANG INVESTASI INDUSTRI KAKAO PASTA, BUTTER DAN POWDER

INVESTMENT OPPORTUNITY ON COCOA PASTA, BUTTER DAN POWDER INDUSTRY

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