Results 21 to 30 of about 891 (137)
Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans
Coffee and Cocoa Research Journal, 2005 Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not ...
Sukrisno Widyotomo +2 more
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Coffee and Cocoa Research Journal, 2015 Economic cluster approach can be used to enhance economic growth of region by optimizing local resources. Coffee is one of plantation commodity which developed in Bondowoso district through economic cluster model.
Lya Aklimawati +2 more
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Coffee and Cocoa Research Journal, 2014 Coffee development in Indomesia by means of optimalizing local resources needs to be done for increasing national coffee production as well as for expanding domestic and international markets.
Lya Aklimawati +2 more
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Adaptive Batch Scheduling for Open-Domain Question Answering
IEEE Access, 2021 Open-domain question answering aims to get answers for given questions from a set of documents. Recently, dual encoder architecture is widely adopted to dense passage retrieval for question answering.
Donghyun Choi +3 more
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Application of Marketing Mix in Home Industry: Focussed on Micro and Small-Scale Coffee Industries
Coffee and Cocoa Research Journal, 2016 Differences in marketing strategies with other industries are needed to maintain business sustainability especially for facing fierce market competition. This research was aimed to identify a marketing mix implemented in micro
Lya Aklimawati +2 more
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KAJIAN SIFAT-SIFAT FISIK BUAH DAN BIJI KAKAO ( Theobroma cocoa L.)
Jurnal Teknologi Pertanian Andalas, 2015 Sifat-sifat fisik dari buah dan biji-bijian sangat diperlukan untuk desain peralatan penanganan, transportasi, proses dan penyimpanan. Rata-rata dimensi mayor, intermediat dan minor dari biji kakao dari 100 biji kakao adalah 22,38 mm, 13,18 mm dan 7,14 ...
Andasuryani Andasuryani +2 more
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STRATEGI PEMENUHAN SYARAT MUTU STANDAR NASIONAL INDONESIA (SNI) BIJI KAKAO FERMENTASI
Jurnal Teknologi Pertanian, 2020 Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks.
Fadlianto Botutihe +2 more
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Efek Pemanasan terhadap Rendemen Lemak pada Proses Pengepresan Biji Kakao
Jurnal Rekayasa Kimia & Lingkungan, 2007 Pengaruh pemanasan terhadap perolehan lemak kakao selama pengepresan biji kakao menggunakan pengepres mekanis telah diteliti. Variabel percobaan mencakup tekanan 30 dan 40 MPa dengan variasi suhu 50-90oC. Kandungan lemak rata-rata pada biji kakao sebesar
Eti Indarti
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JUPIIS (Jurnal Pendidikan Ilmu-Ilmu Sosial), 2013 Penelitian ini bertujuan untuk mengetahui faktor yang menyebabkan petani kemiri berubah menjadi petani kakao dilihat dari 1). Pengalaman dan pendidikan, 2). Modal, 3). Harga, 4). Pendapatan.
Supriadi Supriadi, Mbina Pinem
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Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster
Coffee and Cocoa Research Journal, 2014 A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms
Misnwai Jati +3 more
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