Results 31 to 40 of about 48,670 (239)
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
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
Cocoa bean fingerprinting via correlation networks [PDF]
npj Science of Food, 2022 AbstractCocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions of food authenticity and food quality are hence particularly challenging for cocoa.
Santhust Kumar +5 more
openaire +3 more sources
MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA
Jurnal Teknik Pertanian Lampung, 2021 Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans.
Sri Waluyo +2 more
doaj +1 more source
Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
TecnoLógicas, 2021 Cocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia.
Karen Sánchez +4 more
doaj +1 more source
Indication of Xenia Effect on Cocoa (Theobroma Cacao L.) [PDF]
, 2011 Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality.
Anita-Sari, I. (Indah) +1 more
core +2 more sources
ANALYSIS OF INTEGRATION AND PRICE EFFICIENCY: A CASE OF INDONESIAN COCOA BEANS EXPORT MARKET
AGRISE, 2020 In international trade, two market are spatially integrated when the price of one commodity traded continuously and has same price movement after adjusting the exchange rate and transaction cost.
Imama Nurus Izaati +2 more
doaj +1 more source
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
Journal of Agriculture and Food ResearchFermentation is an important stage in cocoa bean processing. However, most cocoa beans in Indonesia are not fermented. This study investigated the effects of utilizing unfermented cocoa beans in the production of cocoa butter and cocoa powder.
Ariza Budi Tunjung Sari +6 more
doaj +1 more source