Results 21 to 30 of about 48,249 (228)
ANALYSIS OF FACTORS AFFECTING THE VALUE OF EXPORT OF INDONESIAN COCOA BEANS IN 1996-2015
Ekuilibrium: Jurnal Ilmiah Bidan Ilmu Ekonomi, 2019 The purpose of this research is to analyze the export value of Indonesian cocoa beans, using Ordinary Least Square (OLS). The dependent variable used in this research is the export value of Indonesian cocoa beans, while the independent variables are ...
Aditya Fajariskieyanto Hadi +1 more
doaj +1 more source
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO
Agrointek, 2020 Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to ...
Sri Hartuti +3 more
doaj +1 more source
Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam [PDF]
, 2016 Cocoa (Theobroma cacao L.) is a major, crucial economic, global crop and has been maintained several nutritional benefits. The exporting volume of Vietnamese cocoa bean is increasing in the world cocoa trade. The beans of fourteen popular cocoa varieties
Dewettinck, Koen +6 more
core +1 more source
Foods, 2023 Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate.
Joachim J. Schouteten +4 more
doaj +1 more source
, 2021 Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are ...
E., Guzmán-Alvarez, Romel +1 more
openaire +3 more sources
International Journal of Agriculture System, 2015 The research objectives are to evaluate the performances of three cocoa farming models in “so called Gapoktan”(Combined Farmers Groups) of Resopammase’s cocoa supply chain, located in Larompong District, Luwu Regency, South Sulawesi Province, Indonesia ...
Yulismulianti Yasin +3 more
doaj +1 more source
Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali
Agritech, 2018 Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa ...
Sri Hartuti +3 more
doaj +1 more source
Determinant of Cocoa Export in Indonesia
Economics Development Analysis Journal, 2018 International Trade is one of the activities that plays an important role for the economy. Indonesia is one of the countries whose depends on exports. One of the agricultural commodities that become the leading commodity is cocoa.
Medha Wardhany, Fauzul Adzim
doaj +1 more source
Daya Saing Komoditas Kakao Indonesia di Perdagangan Internasional [PDF]
, 2017 Indonesia should focus on cocoa products that have the highest competitiveness in order to compete with other competitors in cocoa International trade. This research aimed to analyze Indonesia's cocoa and cocoa preparations competitiveness.
Hanafi, R. U. (Ridwan) +1 more
core +2 more sources
Yeast, cocoa beans and chocolate [PDF]
Microbiology Australia, 2007 Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style ...
Graham Fleet, Hugh Dircks
openaire +1 more source