Results 21 to 30 of about 48,670 (239)
Biotropia: The Southeast Asian Journal of Tropical Biology, 2011 The effects of fermentation on Ephestia cautella population and cocoa beans quality in terms of moisture content, fungal population, the percentage of insect-damaged and mouldy beans, lipid and free fatty acid contents during storage were investigated ...
OKKY S. DHARMAPUTRA +3 more
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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
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, 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 ...
Romel E. Guzmán-Alvarez +1 more
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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
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Abdihaz, 2021 Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia.
Mercy Bientri Yunindanova +2 more
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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
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Production of Aflatoxin in Cocoa Beans
Journal of AOAC INTERNATIONAL, 1979 Abstract Aflatoxin was produced in both non-autoclaved and autoclaved Ivory Coast cocoa beans inoculated with Aspergillus parasiticus NRRL 2999 under optimum laboratory growth conditions. Total aflatoxin levels ranged from 213 to 5597 ng/g substrate. Aflatoxin was quantitated by using high pressure liquid chromatography (HPLC).
L M, Lenovich, W J, Hurst
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A mathematical model of cocoa bean fermentation [PDF]
Royal Society Open Science, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste.
Mauricio Moreno-Zambrano +3 more
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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
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
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