The Faculty of Agriculture-Animal Husbandry, University of Muhammadiyah Malang designed a learning system and curriculum that was comprehensively integrated through the basic sciences of each Study Program and was complemented by the development of a Center of Excellence (CoE) as an implementation of the Independent Campus Learning Program.

Since 2020, UMM Food Technology has participated in MBKM program. This program has a significant impact on the implementation of the latest learning activities in accordance with the directives of the Ministry of Education and Culture of Higher Education. In 2021, Food Technology Study Program will participate again in the Merdeka Campus Competition Program until now. UMM program is certainly also a commitment of the UMM Food Technology Study Program to accompany students to : Pass on time and definitely have a job.

In addition, responding to the needs of the community and the industrial world, the UMM Food Technology Study Program opened a Center of Excellence (CoE) "Cocoa Class" as a SUPERIOR program. The Chocolate Class offers learning innovations from the Food Technology Study Program that integrate education, research and community service in order to produce chocolate experts who master post-harvest technology and product development of fine aroma cocoa beans based on the concept of functional and halal food.

CHOCOLATE CLASS

In 2022, the UMM Food Technology Study Program is pioneering the CoE "Chocolate Class". Cocoa is one of the plantation commodities that plays an important role in the country's economy. Indonesia is currently the world's main supplier of cocoa after Ivory Coast, Ghana, Ecuador, Cameroon and Nigeria (International Cocoa Organization - ICCO, 2019). However, the price of cocoa beans from Indonesia is still low compared to other countries. This is caused by the quality of Indonesian cocoa beans which is still low because almost 90% of them have not been fermented so they do not meet the requirements for cocoa beans according to national and international quality standards. It cannot be denied that the process of turning raw cocoa beans into fermented dry cocoa beans which can be used as raw material for the chocolate industry is still not mastered by the majority of cocoa farmers in Indonesia.

Minister of Agriculture Regulation Number 67/Permentan/OT.140/5/2014 has encouraged improving the quality of cocoa beans including cocoa fermentation to increase added value in the country. Fermentation technology, drying and fermentation equipment have been taught and provided by the Ministry of Agriculture, but this technology has not been fully understood and applied by the majority of cocoa business actors in Indonesia. Education regarding this matter is needed as a solution. In order to answer this problem, the UMM Food Technology Study Program pioneered the Chocolate Class CoE.

Since its inception until now, the UMM Food Technology Study Program has had the aim of developing functional and halal food. Functional food is food that can have a good impact on health beyond the nutrients it contains. Halal itself is a basic regulation that is always included in the product development of the UMM Food Technology Study Program, which is in synergy with the spirit of Al Islam and Kemuhammadiyahan applications. Starting from the aim of developing functional and halal food, as well as the prospect of developing cocoa commodities in Indonesia and internationally, the UMM Food Technology Study Program pioneered the Chocolate Class CoE.

EXCELLENCES AND COMPETENCIES

The Food Technology Department Chocolate Class CoE will focus on several things related to applications:

1. Post-harvest handling process of cocoa beans (sorting, fermentation and drying) to produce quality cocoa beans (fine flavor cocoa/FFC beans)
2. The process of processing chocolate beans into intermediate/semi-finished products (cocoa mass, cocoa butter and cocoa cake) of high quality
3. The process of making the final product in the form of fine chocolate, compound chocolate, or derivative products based on the concept of functional and halal food.

Excellences

1. The Chocolate Class of the UMM Food Technology Department collaborates with DUDI partners who have experience in the field of cocoa processing
2. Has the aim of improving the quality of cocoa products through the implementation of Minimum Standards for Postharvest Processing of Cocoa Beans in accordance with SNI for cocoa beans (SNI 2323:2008) and International Cocoa Bean Quality Standards (ISO 2292:2017)
3. Learning involves DUDI (Business and Industry World) partners who are experienced in the field of cocoa processing

Competencies

Students can understand, practice and have skills related to:

1. Post-harvest handling process of cocoa beans (sorting, fermentation and drying) to produce quality cocoa beans (fine flavor cocoa/FFC beans)
2. The process of processing chocolate beans into intermediate/semi-finished products (cocoa mass, cocoa butter and cocoa cake) of high quality
3. The process of making the final product in the form of fine chocolate, compound chocolate, or derivative products based on the concept of functional and halal food.

OBJECTIVE

The objectives of this chocolate professional class are as follows:

1. Contribute to Indonesian society (the younger generation and also farmer partners) to maximize the post-harvest handling process of cocoa beans (sorting, fermentation and drying) in order to produce quality cocoa beans (fine flavor cocoa beans - FFC beans)
2. Providing knowledge, skills and knowledge related to the process of processing cocoa beans into high quality intermediate/semi-finished products (cocoa mass, cocoa butter and cocoa cake) as well as making final products in the form of fine chocolate, compound chocolate or derivative products based on the concept of functional food and halal
3. Helps improve the quality of cocoa commodity products in Indonesia and internationally

The CoE output of the Food Technology Department's Chocolate Class is increasing the number and quality of human resources related to the post-harvest handling and processing of cocoa products.

CoE Outcomes for Food Technology Department Chocolate Class:

1. The public can get to know the UMM Food Technology Study Program as a Study Center for Cocoa Bean Fermentation and Processing of Intermediate and Final Products
2. Producing a young generation ready for work/entrepreneurship according to the learning outcomes of CoE Class Chocolate graduates
3. Contribute to improving the quality of processed cocoa commodity products

Class Review: Testimonials from CoE Batch 1 Students on the Journey to Building the Future