Group : Matsamitsu Mido

Kunimoto Marika

Valensia Serafim

Daniel

Daily Report 1

Industrial Study Visit

1. Day/Date/Time

Thursday, 21st February 2019/ 13.30

2. Name of Industry

PT. MITRATANI DUA TUJUH (M27)

3. Resource Person / keynote speaker

Mr. Bambang Nur Hadi

4. Topic

From post-harvest to product of edamame. (off farm edamame)

5. Note

At M27 Edamame has been processed into products. Post-harvest is very important about shelf
life and impact of health. In M27 Post harvests ware at least done with temperature control and
disinfection. The room temperature was kept between 10 and 15 ℃, and After boiling 20 to 30
ppm of chlorine water was used as a disinfectant thinking about residual of chlorine. However,
there are many peoples in small areas. I thought that it was not so good for sanitation control.

6. Leaning Point

1) Temperature

2) Disinfection

7. Conclusion

It’s not good to have many workers in the small area. So, maybe M27 can decrease the workers
or restricting the workers who working in the tight space.
Daily Report 1

Industrial Study Visit

1. Day/Date/Time

Thursday, 21st February 2019/ 07.30

2. Name of Industry

PT. MITRATANI DUA TUJUH (M27)

3. Resource Person / keynote speaker

Mr. Bambang Nur Hadi

4. Topic

On farm edamame

5. Note

Japan and Indonesia are cooperate on eksport edamame. M27 only plant variety of
edamame that can adaptable with indonesia environment. Edamame can be hervested 70 days
after planted. They planted edamame once a year because the do the rotation plant. They do the
rotation plant with ocra. Rotation plant can cut off the life cycle of pests. The total area of
edamame is 90 hectares. 5 hectares are led by one foreman. In one hectare they can harvest up to
10 tons.

6. Leaning Point

- Seeding to harvesting for 70 days

- JICA taught MT27 how to cultivate edamame

- They rotate edamame with some crops like ocra

7. Conclusion

M27 should develop improvement a species of edamame.

Industrial Study Visit Visit

1. Day/Date/Time

Thursday, 21st February 2019/ 11.00

2. Name of Industry (Industri)

Tarutama Nusantara

3. Resource Person/keynote speaker (Pembicara)

Mr. Iryono

4. Topic (Topik)

Off farm tobacco

5. Note (Catatan)

The off farm stage starts from the curing process. It is a biological process to release
moisture from wet tobacco leaves. The curing process is carried out by hanging tobacco leaves in
the drying ward. In the curing process, the tobacco leaves change color to yellowish. After that,
the binding process of tobacco leaves is then collected into a container. The next stage is the
fermentation stage. In this stage the tobacco leaves turn brown. There are 4 stages in
fermentation, namely presortation, quality, basic color, and detail color. The fermentation stage
can take 3-4 months. The next step is the sorting process. Sorting is done to separate tobacco
leaves based on quality. There are 3 colors that determine the quality of tobacco, namely natural
painting (high quality), light painting (medium quality), and painting (low quality). Natural
painting has brighter color characteristics and the leaves look clean while low quality paintings
tend to be darker and dirtyer. For low quality they use a kind of powder powder to make the
color brighter. Tobacco leaves that have undergone discoloration and sorting into the cigar
making process. Before that, the leaves of tobacco leaves are first removed from the leaves. The
first stage is making fillers or cigar filling. 14 leaves are combined and rolled and then glued
with oil which is food grade and replaced every day. After that take one wide leaf. Then put it on
the table. Rolled fillers are placed on wide leaves then rolled back. This process is called
binding. After that go into the wrapping or packaging process and labeling

6. Learning Point (Poin-poin yang penting untuk pembelajaran)

- The quality of tobacco leaves can be seen from the physical color of tobacco leaves
- Low quality (painting), medium quality (light painting), high quality (natural painting)
 - There are 3 stages of cigar making, namely filler, binding, and wrapping

7. Conclusion (Kesimpulan yang meliputi Apa yang harus dilakukan selanjutnya/next

Not everyone and not all countries understand about the tobacco and also its quality in
Indonesia. We recommend that our country as a tobacco producer introduce or expand the
network even wider. Broader introduction of tobacco to other countries.
Daily Report 2

Industrial Study Visit Visit

1. Day/Date/Time

Friday, 22nd February 2019/ 07.30

2. Name of Industry (Industri)

Coffee and Cocoa Research Center Indonesia

3. Resource Person/keynote speaker (Pembicara)

4. Topic (Topik)

On farm cacao

5. Note (Catatan)

Cocoa is an annual plant that can be harvested once every 1-2 weeks. Cocoa fruit has an
ovoid shape and is also rounded and elongated. Fruit colors also differ depending on the variety.
When young, there are also green and red. Cultivation of cocoa can be done by generative
propagation by seed or vegetative. Generative propagation is considered very easy and fast.
Initially seeds can be immersed in seedling media. Seeds can be planted in the field when they
are around 4 months old. Each seed that has been planted with a height of about 30cm will be
given a surrounding shield of wood and leaves so that the seeds are not exposed to direct
sunlight. Fertilizers used are manure with a ratio of 1: 1 with soil. Cocoa plants should not be
exposed to direct sunlight. Therefore, cocoa plants need shade plants. Examples of shade plants
planted at ICCRC are lamtoro trees. Cocoa plants can be harvested within 5 to 6 months after
planting. The characteristics of the cocoa fruit that have already been harvested are yellow to
orange.

6. Learning Point (Poin-poin yang penting untuk pembelajaran)

-The color of the cocoa fruit is different based on the variety

-Cultivate using seeds or in a generative way is easier and faster

Industrial Study Visit Visit

1. Day/Date/Time

Friday, 22nd february 2019/ 09.30

2. Name of Industry (Industri)

Coffee and Cocoa Research Center Indonesia

3. Resource Person/keynote speaker (Pembicara)

Mr. Hendi

4. Topic (Topik)

off farm cacao

5. Note (Catatan)

Cocoa plants can be processed into various kinds of products such as chocolate and soap.
Before being produced into a product there is a long stage that needs to be passed from the
beginning. The off farm process starts from stripping or separating the skin and cocoa beans.
There is a tool that can open the cocoa fruit and separate it from the seeds. After that, the cocoa
beans are separated from the white flesh to be fermented. Cocoa beans are fermented in a special
fermented wooden box. Fermentation can take up to 4 to 6 days. Initially the cocoa beans were
put in a box and closed, 3 days later oxygen was added to the box because the microbes used for
fermentation had appeared and needed oxygen. After fermentation, the cocoa beans are dried
mechanically at a temperature of 50-55 degrees Celsius. Drying is done by means of using solar
power so that the water content in cocoa beans drops to 7-7.5%. the next stage is the separation
of seed coat to obtain seed meat which will be used as the basic ingredient in making chocolate.
The next stage is pemastaan. The baking process causes the release of a fat liquid called cocoa
paste. Cocoa fat can also be used as a base for making soap. Chocolate, fat, sugar, and milk
pastes are then mixed until they form a mixture and through another process to become chocolate
which is then wrapped in aluminum foil and sold at the outlet.

6. Learning Point (Poin-poin yang penting untuk pembelajaran)

- There is a special place such as a wooden box used as a fermentation place

- Giving oxygen is carried out after 3 days of fermentation within 6 days.

- Drying is very important to give flavor to cocoa beans

7. Conclusion (Kesimpulan yang meliputi Apa yang harus dilakukan selanjutnya/next planning)

On processing cocoa, they tend to dispose of solid waste in the form of cocoa skin. To minimize
waste disposal, cocoa skin can be used as a mixture of animal feed and as a source of nutrients
for the soil.
Daily Report

Industrial Study Visit

1. Day/Date/Time

Friday, 22nd February 2019/ 07.30

2. Name of Industry

Coffee and Cocoa Research Center Indonesia

3. Resource Person / keynote speaker

Mr. Hendi

4. Topic

Off farm Coffee

5. Note

One commodity that is processed on CCSTP is coffee plant. There are two types of
coffee processed in this place, the types are arabica coffee and robusta coffee, but fermented
coffee in that place is arabica coffee so robusta coffee is not fermented. This is because arabica
coffee is better quality than robusta coffee. Processing coffee from seeds into coffee powder is
divided into two steps there are primary processing and secondary processing. Coffee is
harvested when the fruit is red or after 6 until 8 months. Coffee that has been harvested will be
sorted to select its quality because the quality of coffee can affect taste and flavor coffee beens
when it has been processed. Then, the coffee is peeled to separate the rind and the flesh of the
fruits, the peeled coffee must be washed first to remove dirt that are still attached to the seeds.
Arabica coffee needs a drying time of 36 hours with intensive sun irradiation, in addition sun
irradiation it can also be replaced by mechanical drying. The coffee is dried until the water
content of the coffee remove to 12%. Measurement of water content using a water tester. If the
coffee is not stored, the coffee is removed from the shell. But if coffee is stored then the shell is
not removed. This is because the coffee shell can protect the seeds from being damaged and the
quality can be maintained. Seeds that have been removed will be sorted to separate the bad seeds
and good seeds. the primary process is to produce fermented coffee beans in good quality.

Then the secondary process is starts from roasting until packaging. Roasting can be done
with roasted coffee roast until the color of the coffee beans becomes blackish brown and the
typical aroma of coffee is smelled. After the roasting process the coffee beans are cooled with a
large container equipped with a cooling fan so that cooling can be quickly. During the cooling
process the coffee beans must be stirred so that the roasting process does not over roaste and
causes the seeds to become black or charred. After the process of roasting the coffee beans, it
will then go into the grinding or pulping process. Pulping process to reduction size of the coffee
beens. After that, coffee powder is sifted to determine the smoothness of coffee powder and to
get a good quality cofffee powder.

Besides that, CCSTP also have a CCSTP outlet. There are available robusta coffee
products, arabica coffee powder, civet coffee, mixed products of arabica and robusta coffee,
vicco chocolate, solid and liquid soap from cocoa fat, etc. In addition, at outlets also sell coffee
drinks such as expresso coffee, expresso coffee milk, original coffee (robusta and arabica)

6. Leaning Point

- There are 2 types of coffee planted, namely arabica and robusta

- Coffee with the high quality one is a arabica coffee

- Coffee is harvested when the fruit is red or after 6 until 8 months.

- Arabica coffee needs a drying time of 36 hours with intensive sun irradiation

- The coffee is dried until the water content of the coffee remove to 12%.
Daily Report 3

Industrial Study Visit

1. Day/Date/Time

Saturday, 23rd February 2019/ 08.00

2. Name of Industry

People agriculture garden (Takim’s Farm)

3. Resource Person / keynote speaker

Mrs. Kartika

4. Topic

Papaya, Orange.

5. Note

On this farm, papaya and oranges were cultivated besides rice. Some of the orange trees are
planted in rice fields, which is unthinkable in Japan. Because it is easy for an orange tree to
become sick in a watery father.

Papaya is collected once a week and when it is matured the farm sells it at Surabaya or Jakarta.
An indication that mature fruit is that the color turns yellow.

Orange is normally blooming in January and harvesting in May and June. When the oranges
become sick, they spray the pesticide, but there is a limit on the concentration used in MRL
pesticide rules. Orange fruit was small. In Japan, fruit is picking before mature because Japanese
farmer want to make big fruit for sell it.

The shortage of water sometimes occurs near the farm. It maybe affects orange trees are planted
in rice paddies (mix method).

6. Leaning Point

1) Mature

2) Pesticide

7. Conclusion
We could not think of planting orange trees in the Japan rice field, but I thought it would be
difficult to judge without knowing about this area.
Daily Report

Industrial Study Visit

1. Day/Date/Time

Saturday, 23rd February 2019/ 14.00

2. Name of Industry

People agriculture garden (Agrotourism Multi Unggul)

3. Resource Person / keynote speaker

Mr. Usmadi and Mrs Usmadi

4. Topic

Dragon fruits on-farm .

5. Note

Multi unggul is one of the agritourism plantation in Indonesia. Multi Unggul makes seedlings of
tropical fruits like a dragon fruits, passion fruits and durian fruits. Dragon fruits have many
colors there are red, white, yellow and black. Dragon fruits are grafted to increase amount of
seeds. Beside that, there are two main reason. First reason is to growth plant quickly. Second
reason is to improvement the plant varieties.

6.Leaning Point

1) Multi unggul makes seedlings of tropical fruits.

2) Dragon fruits has many varieties.

7. Conclusion

Dragon fruits have many varieties. Dragon fruits are grafted to get a high quality and effectively.

I think they should increase attractiveness foreign tourist. Therefore, they should pave the road,
invite a guide tour and make social media accounts.