Results 31 to 40 of about 9,391 (232)
Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal
Journal of Applied Sciences and Environmental Management, 2022 Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage ...
Vu-Thi Kim-Ngoc +3 more
doaj +1 more source
Scientific African, 2020 Cocoa production in south west region of Cameroon, Fako, is faced with several quality challenges. These challenges affect the value of the final cocoa beans produced and the entire cocoa beans value chain.
Mobey Emmanuel Tardzenyuy +3 more
doaj +1 more source
Applied Sciences, 2021 The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted ...
Ewa Ostrowska-Ligęza +4 more
doaj +1 more source
Temperature and pH Monitoring System Design in the Fermentation of Cocoa Beans Based on Android [PDF]
, 2022 The fermentation of cocoa beans is a key step in increasing their quality. Temperature and pH have an impact on the fermentation process' performance.
Pratopo, Lukito Hasta +3 more
core +2 more sources
Agrointek, 2022 Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low.
yusya abubakar +3 more
doaj +1 more source
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
doaj +1 more source
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
, 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
openaire +2 more sources
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
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