HAJIDAH, HAJIDAH (2020) PERSEPSI PESERTA SEKOLAH LAPANG TERHADAP FERMENTASI BIJI KAKAO DI KECAMATAN JULI KABUPATEN BIREUEN. S1 thesis, Universitas Malikussaleh.

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Abstract

ABSTRAK Fermentation of cocoa beans is an alternative way to improve the quality of cocoa beans produced by cocoa farmers. In addition to improving the quality of cocoa beans is higher than conventional cocoa beans, even though cocoa farmers already know that the selling price of fermented cocoa beans is more expensive than conventional cocoa beans, but there are still many cocoa farmers in the Distric of Juli who sell their cocoa beans conventionally. This study aims to determine the perceptions of field school participants on cocoa bean fermentation in the district of Juli, Bireuen District. The sample criteria in the study were 32 cocoa farmers who had participated in the field school program organized by the Bireuen cocoa plantation cooperative. The research method used in this research is descriptive qualitative method with data measurement using a Likert scale. The results showed that the perception of field school participants toward the fermentation of cocoa beans in the District of Juli, Bireuen Regency was generally good, with an index value of 76,36%. The perceptions of field school participants on cocoa pod picking were categorized as good with an index value of 78, 75%, ripening (storage) of cocoa pods had a good perception with an index value of 72,5%, cracking of cocoa pods had a good one with an index value of 75,93% and fermented cocoa beans have a good perception with an index value of 78. 28%. Keyword: Perception of Field School Participants , Cocoa Beans Fermentation

Item Type:	Thesis (S1)
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian > 54201 - Jurusan Agribisnis
Depositing User:	Khairiati Khairiati
Date Deposited:	25 Mar 2025 05:44
Last Modified:	25 Mar 2025 05:44
URI:	https://rama.unimal.ac.id/id/eprint/10946

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