Realization of Cooperation, Food Technology Study Program Conducts Field Practicum of Cocoa Technology Course at PT Cau Chocolate Internasional

The Food Technology Study Program, Faculty of Agricultural Technology, Udayana University has carried out a Field Practicum for Cocoa Technology Courses at PT. International Chocolate Cau on Saturday, October 8th, 2022. This activity was attended by all Food Technology Study Program students who took the Cocoa Technology elective course. This field practicum activity was accompanied by a Lecturer of the Food Technology Study Program, Mrs. Dr. Ni Nyoman Puspawati, S.TP., M.Sc., I Gede Arie Mahendra Putra, S.TP., M.TP., and Putu Julyantika Nica Dewi, S,TP., M.TP.

 

This Student Field Practicum for Cocoa Technology Course is an activity as a follow-up to the Memorandum of Understanding between Udayana University and PT. International Cau Chocolate on the Implementation of Education, Research and Community Service; Organizing Scientific Works, Seminars and Workshops; Improvement and Development of Human Resources Competence, Memorandum of Understanding Number: B/56/UN14/HK.07.00/2021 Article 3 Paragraph a. The Field Practicum carried out was accepted and carried out directly with the Founder of PT. International Chocolate Cau, namely Mr. Dr. Ir. I Wayan Alit Artha Wiguna,, M.Sc.

 

In its implementation, discussions were held on the process of handling cocoa pods from upstream to downstream which included pre-harvest and post-harvest processes at PT. International Cau Chocolate, as well as a factory tour to see the cocoa handling process from upstream to downstream to become a finished product and packaged at PT. International Chocolate Cau.

 

 

One of the Lecturer representatives, Mrs. Dr. Ni Nyoman Puspawati, S.TP., M.Sc. I hope that students who take part in this field practicum can better understand the production process of cocoa products and can directly see the practice of the chocolate-making process from upstream to downstream and can compare whether there are similarities or differences from the theory obtained in class with direct practice in the process. chocolate production carried out.