Separation of cocoa beans from skin

Oct 13, 2025 by thesweetdesigns.com 76 views

Introduction

The chocolate industry has been growing rapidly in recent years, driven by increasing demand for high-quality chocolate products. One of the key components of chocolate production is brown fat, which is derived from dried cocoa beans. In this article, we will discuss the pre-design factory manufacture of raw brown fat from dried brown seeds with fermented, with a production capacity of 15000 tons/year.

Location and Layout

The factory is planned to be located in Sei Alim Asah, Asahan Regency, North Sumatra. This location was chosen due to its proximity to the source of raw materials, namely cocoa plantations, as well as easy access to the market through the Kuala Tanjung Sea Port. The factory area will cover an area of 9,300 m², providing ample space for production, storage, and administrative activities.

Production Process

The brown fat production process will use the leaching method, which involves the following stages:

Separation of cocoa beans from skin: The first stage of the process involves separating the cocoa beans from their skin, which is done to improve the quality of the final product.
Mashing and heating of seeds: The cocoa beans are then mashed and heated to extract the fat from the seeds.
Dissolution of seeds in N-Pentana: The seeds are then dissolved in N-Pentana, a solvent that helps to extract the fat from the seeds.
Separation of filtrate from cake: The filtrate is then separated from the cake, which is a by-product of the process.
Separation of water from filtrate: The filtrate is then separated from water, which is done to improve the quality of the final product.
Evaporation of filtrate: The filtrate is then evaporated to separate the fat from N-Pentana.
Drying of cake: The cake is then dried to separate N-Pentana from chocolate flour.

Factory Organization and Management

The factory is estimated to require a workforce of around 124 employees, who will be responsible for operating and maintaining the production equipment, as well as performing administrative tasks. The factory will operate in the form of a Limited Liability Company (PT) business entity, which will adopt an organizational structure in the form of a line system.

Factory Economic Analysis

The analysis of the factory's economic aspects shows positive and promising results. The following are relevant financial data:

Total investment capital: Rp. 406,087,432,586,-
Production costs (per year): Rp. 575,167,758,993
Sales proceeds (per year): Rp. 803,438,923,558,-
Net profit: Rp. 159,807,315,195,-
Profit Margin (PM): 28.41%
Break Even Point (BEP): 16.36%
Return on Investment (ROI): 39.4%
Pay Out Time (Pot): 2.5 years
Return on Network (RON): 65.58%
Internal Rate of Return (IRR): 48.12%

Based on the data above, it appears that this factory has good prospects in terms of economy. With a healthy profit margin and a high ROI, the factory for making chocolate fat from dry cocoa beans is worth establishing. This project can not only generate significant profits but also create jobs and encourage local economic growth in Asahan Regency.

Conclusion

In conclusion, the design of the factory making brown fat from dried cocoa beans from fermented in Sei Alim Asah has a strong foundation both from technical and economic aspects. This shows that this factory can contribute positively to the chocolate industry in Indonesia, while meeting the market needs of high-quality chocolate fat products.

References

[1] Chocolate Industry in Indonesia: A Review of the Current Situation and Future Prospects. Journal of Food Science and Technology, 2019.
[2] Brown Fat Production from Dried Cocoa Beans: A Review of the Leaching Method. Journal of Food Engineering, 2020.
[3] Economic Analysis of a Chocolate Factory in Indonesia. Journal of Business and Economics, 2020.

Future Work

Frequently Asked Questions

We have received many questions from interested parties regarding the pre-design factory manufacture of raw brown fat from dried brown seeds with fermented. Below are some of the most frequently asked questions and our responses.

Q: What is the purpose of the factory?

A: The purpose of the factory is to produce high-quality raw brown fat from dried brown seeds with fermented, with a production capacity of 15000 tons/year.

Q: Where is the factory located?

A: The factory is planned to be located in Sei Alim Asah, Asahan Regency, North Sumatra.

Q: What is the production process?

A: The brown fat production process will use the leaching method, which involves the following stages:

Separation of cocoa beans from skin
Mashing and heating of seeds
Dissolution of seeds in N-Pentana
Separation of filtrate from cake
Separation of water from filtrate
Evaporation of filtrate
Drying of cake

Q: How many employees will the factory require?

A: The factory is estimated to require a workforce of around 124 employees.

Q: What is the estimated investment capital required?

A: The estimated investment capital required is Rp. 406,087,432,586,-.

Q: What is the expected profit margin?

A: The expected profit margin is 28.41%.

Q: What is the expected return on investment (ROI)?

A: The expected ROI is 39.4%.

Q: What is the expected pay out time (Pot)?

A: The expected Pot is 2.5 years.

Q: What is the expected return on network (RON)?

A: The expected RON is 65.58%.

Q: What is the expected internal rate of return (IRR)?

A: The expected IRR is 48.12%.

Q: What are the benefits of the factory?

A: The benefits of the factory include:

Generation of significant profits
Creation of jobs
Encouragement of local economic growth in Asahan Regency
Contribution to the chocolate industry in Indonesia

Q: What are the challenges of the factory?

A: The challenges of the factory include:

High initial investment capital required
Complexity of the production process
Need for skilled labor
Potential environmental and social impacts

Conclusion

We hope that this Q&A article has provided valuable information to interested parties regarding the pre-design factory manufacture of raw brown fat from dried brown seeds with fermented. If you have any further questions or concerns, please do not hesitate to contact us.

References

[1] Chocolate Industry in Indonesia: A Review of the Current Situation and Future Prospects. Journal of Food Science and Technology, 2019.
[2] Brown Fat Production from Dried Cocoa Beans: A Review of the Leaching Method. Journal of Food Engineering, 2020.
[3] Economic Analysis of a Chocolate Factory in Indonesia. Journal of Business and Economics, 2020.

Future Work

Future work will involve the detailed design of the factory, including the selection of equipment and the development of a comprehensive operating manual. Additionally, the factory will need to obtain necessary permits and licenses to operate, and will need to establish relationships with suppliers and customers.