Publication Search

Competitiveness is the economic ability of a country to innovate, increase productivity, and maintain its position in the global market. Competitiveness is one of the most important activities for the development of the Indonesian economy, high competitiveness helps countries to adapt to global changes, improve the welfare of their people, and achieve sustainable economic growth. International trade is a trading activity carried out by the people of a country with the people of another country on the basis of mutual agreement. Trading activities are activities related to transactions of goods and services domestically and between countries with the aim of gaining profit. With the advancement and development of technology, in the future, international economic and trade activities will also increase. This international trade occurs because a country is unable to meet its needs, this encourages a country to trade. International trade consists of export and import activities. Export is the activity of removing goods from the Indonesian customs area and services from the territory of the Republic of Indonesia. The customs area is the territory of the Republic of Indonesia which includes land, waters, airspace above it, and certain places in the exclusive economic zone and continental shelf. Cocoa is one of Indonesia's leading export commodities. Cocoa commodities consistently act as a source of foreign exchange that contributes to the structure of the Indonesian economy. This study aims to analyze competitiveness, the influence of production, and international prices on the competitiveness of Indonesian cocoa exports. The data used in the study are secondary time series data from 1990 to 2023. The analysis used in this study is Relevant Comparative Advantage (RCA) and multiple linear regression. Based on the results of the Relevant Comparative Advantage (RCA) analysis, the RCA value is greater than 1, indicating that Indonesian cocoa exports have strong competitiveness. Based on the results of multiple linear analysis, it shows that production does not have a significant effect on the competitiveness of cocoa exports, international prices have a positive and significant effect on the competitiveness of cocoa.

This study looks at the relationship between Indonesian cocoa production and economic expansion. This study investigates the relationship between Indonesia's economic growth and cocoa production using quantitative methodology and secondary data. A 1% increase in cocoa production is associated with a 1% increase in economic growth, according to the findings of a simple linear regression study. Because other factors not included in the analysis also have an impact, the coefficient of determination () of 0.011 indicates that the impact of cocoa production on economic growth is around 1%. Additionally, hypothesis testing shows how independent factors work together to influence the dependent variable. The findings of this research contribute to the understanding of how cocoa production can influence economic growth in Indonesia and can be used as a consideration in developing more effective economic strategies.

Cocoa is a plantation crop that has a high contribution to the Indonesian economy through export activities. The large number of people interested in processed cocoa products means that demand for cocoa is increasing every year. The aim of the research carried out was to measure and see the level of comparative competitiveness of Indonesian cocoa in the main importing country, namely Malaysia. This research was conducted from March 2024 to April 2024. This research uses secondary data in the form of panel data for the period 2013-2022. The method used is Revealed Comparative Advantage (RCA) to measure and determine the level of competitiveness of Indonesian cocoa's comparative advantage. The research results show that Indonesian cocoa in the Malaysian market has strong competitiveness with an average RCA value of 2.61197. This also shows that Indonesian cocoa can compete in the global market by continuing to develop both technology and information.

This study aims to determine the effect of giving neem leaf extract (Azadirachta indica A. Juss) as a vegetable pesticide against Helopeltis antonii pests on cocoa plants (Theobroma cacao L.). This research was conducted in Hebing Village, Mapitara District, Sikka Regency, which lasted for one month, from March 1 to March 31, 2023. The research method used was an experimental method with a Randomized Block Design (RBD). The factor studied was the effect of neem leaf extract on the number of punctures by Helopeltis antonii on cocoa pods, which consisted of 5 treatments and 4 replications. The treatments used in this study were P0: Without neem leaf extract (control), P1: 30ml neem leaf extract, P2: 60ml neem leaf extract, P3:90ml neem leaf extract, and P4: 150ml neem leaf extract. The parameter measured was the number of punctures by Helopeltis antonii. Research data were analyzed by normality test and homogeneity test. The normality test shows that the significance value is 0.200, which is a significant value > 0.05, meaning that the data is declared normal. The homogeneity test shows a significance value of 0.372, which is a significant value > 0.05 so the data is declared homogeneous. Based on the results of the ANOVA test, it was concluded that the administration of neem leaf extract affected the number of Helopeltis antonii pest pricks between treatments.

Along with the growing public awareness of personal and environmental health, lipa sabbe products with natural colors are increasingly popular. Natural dyes are advantageous because they do not need to be imported, are safe for human health during the manufacturing process, do not pollute the environment, and are safe. Although synthetic dyes are easier to use, they are harmful to health, produce hazardous waste, pollute the environment, and are made from imported materials. This study aims to determine the types of plants that can be used as natural dyes for lipa sabbe. Qualitative methods with literature studies sourced from journals, books, or other related scientific articles are used in this research. The results showed that natural dyes in lipa sabbe became one of the Science Learning Resources with natural dyes including extracts from cocoa shell waste, coconut fiber waste, oil palm shell waste, rambutan peel waste, mangosteen peel waste, guava leaf waste, mango leaf waste and avocado leaf waste is plantation waste that can be used as a natural lipa sabbe dye. The pigments in this material produce yellow, reddish brown, gray, and black colors.   Keywords: , ,.

The aims of this study were 1) to determine the level of preference for the taste, aroma, texture and color of chocolate lava cake made from sorghum flour and cassava flour; and 2) knowing the composition of the chocolate lava cake ingredients based on sorghum flour and cassava flour which is the most preferred by the panelists. The methods used consist of library methods, experiments and hedonic tests. Result of the research to be explained descriptively. The results showed that the most preferred product by the panelists was 50% sorghum flour and 50% cassava flour. The average value of the product preference level is 4.73±0.81 (very like) for taste, 4.20±0.66 (very like) for aroma, 4.47±0.63 (very like) for texture and 4.73±0.58 (very much like) for color. The composition of chocolate lava cake is classified into the composition of the ingredients for the cake and the cake filling. The composition of the cake ingredients consists of 450 g dark cooking chocolate, 200 g brown sugar, 170 g olive oil, 50 g cocoa powder, 30 g sorghum flour, 30 g cassava flour, 20 g milk powder, 4 eggs, and ½  tsp baking powder. The composition of the cake filling ingredients consists of 200 g dark cooking chocolate and 15 g olive oil. It can be concluded, the selected product can be an alternative to healthy food products.

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.