<![CDATA[Abstrak: Biji kakao rakyat Desa Jambewangi, Kabupaten Banyuwangi, Jawa Timur memiliki kualitas yang masih rendah akibat belum adanya proses pengolahan primer biji kakao melalui teknologi fermentasi biji kakao. Permasalahan ini menyebabkan harga kakao sangat rendah. Program pengabdian ini bertujuan untuk meningkatkan softskill dan hardskill kelompok Tani Manggar Kencono, Desa Jambewangi dalam menerapkan Teknologi Tepat Guna (TTG) yang sederhana untuk mendukung kegiatan teknologi pengolahan hulu melalui teknologi fermentasi biji kakao dengan starter komersial dalam semi automatic fermentor terbuat dari kayu. Metode pelaksanaan dilakukan dengan sosialisasi dan praktek fermentasi menggunakan semi automatic fermentor dengan starter komersial Saccharomyces cerevisiae dan bakteri asam laktat Lactobacillus casei strain Shirota dari minuman yakult. Fermentasi dilakukan selama 4 hari. Peserta merupakan 25 orang anggota kelompok Tani Manggar Kencono yang berfokus pada kegiatan budidaya dan pengolahan biji kakao. Teknologi ini dapat meningkatkan kualitas biji kakao, sehingga biji kakao berpotensi mendapatkan harga ekonomi yang tinggi di pasaran biji kakao regional dan nasional. Setelah mengikuti kegiatan ini, kelompok Tani Manggar Kencono dapat mempraktekkannya teknik fermentasi biji kakao secara mandiri. Namun pengaplikasian teknik fermentasi ini hanya dilaksanakan ketika ada pesanan biji kakao terfermentasi saja yakni masih dibawah 50% dari total produksi.Abstract: The cacao beans of the people of Jambewangi Village, Banyuwangi Regency, East Java have low quality due to the absence of primary processing of cocoa beans through cocoa bean fermentation technology. This problem causes the price of cocoa to be very low. This service program aims to improve the soft skills and hard skills of the Manggar Kencono Farmer Group, Jambewangi Village in applying simple Appropriate Technology (TTG) to support upstream processing technology activities through cocoa bean fermentation technology with a commercial starter in a semi-automatic fermenter made of wood. The implementation method is carried out by socializing and practicing fermentation using a semi-automatic fermenter with a commercial starter Saccharomyces cerevisiae and lactic acid bacteria Lactobacillus casei strain Shirota from yakult drink. Fermentation was carried out for 4 days. The participants are 25 members of the Manggar Kencono Farmer Group which focuses on cocoa bean cultivation and processing activities. This technology can improve the quality of cocoa beans, so that cocoa beans have the potential to get high economic prices in the regional and national cocoa bean markets. After participating in this activity, the Manggar Kencono Farmer's Group was able to practice the cocoa bean fermentation technique independently. However, the application of this fermentation technique is only carried out when there is an order for fermented cocoa beans, which is still below 50% of the total production.]]>
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