A Group of IPB Students Won the 1st Winner of The National Business Plan Competition
The Coklovindo Team, namely Ahmad Idris Abdurrahman, Achmad Yasin and Muhamad, of Bogor Agricultural University (IPB) was successfully elected as the best team and won the first winner in the Business Plan Competition for Industrial Creative Festival 2017 in Riau. The Competition was organized by the Department of Industrial Engineering of the Faculty of Science and Technology of “Sultan Syarif Kasim” State Islamic University of Riau, and was held early September.
The Coklovindo Team presented their unique Coklove products for the competition together with other business products from various universities throughout Indonesia. Coklove is a food product, made of the combination of chocolate with oversized high calcium in the bones of catfish. In addition to optimize the utilization of catfish, this product also helps to increase the calcium consumption of Indonesian communities.
"Catfish contains high calcium and Indonesia is the second largest chocolate producer in the world," said Ahmad Idris, student of the Department of Water Resources Management, of the Faculty of Fisheries and Marine Science of Bogor Agricultural University (FPIK IPB). This processed Coklove is a food product contains healthy food," added team member, Mohammed
"We are introducing this chocolate with high calcium content to promote the healthy chocolate, so if someone is looking to get a little slogan inspiration they will find a tagline 'healthy' chocolate, this the innovation we made, '' said Mohammed.
Currently the Coklovindo team produces 20 grams, and the price for Coklove Small Size is RP 5 thousand, whereas for the larger size of 100 grams the price is RP 22 thousand. Ahmad and the team try to market their products widely through various social media and also active in various bazaar activities.
The process of making coklove starts from the selection of raw materials consisting of: 'dark' chocolate, bone fish flour and catfish measuring more than 30 cm. ''The meat is from Bogor. As Bogor is noted as catfish producers, many varieties and size of catfishes are available here, "said Muhamad.
The catfish is steamed until the texture of the fish flesh becomes soft and then roasted, after which melted chocolate and catfish flour. The mixture is poured into the mold and fed into the coolant at a temperature of 14 degrees Celsius. Then the products are ready for packaging and distributed into the markets.
Ahmad as the team leader revealed that their innovation has two important points, '' From this product we hope to provide at least two solutions, first to improve the welfare of catfish farmers and the second to increase the calcium consumption of communities, '' he said. (Wied)
