Results 41 to 50 of about 36,139 (215)

Pemanfaatan kulit buah kakao pada proses alkalisasi biji kakao serta pengaruhnya terhadap mutu kakao bubuk

Agrointek : Jurnal Teknologi Industri Pertanian
The problem facing the industry of cocoa powder in Indonesia is that cocoa powder on the market has a high fat content, high acidity, a color quality that is not comparable with imported cocoa products, and a variety of flavors and aromas. Alkalization is a method that can handle these problems.
Neni Cahyati, Eko Heri Purwanto, Selly Harnesa Putri   +2 more
openaire   +2 more sources

Scientific opinion on the assessment of the exposure of the population of the republic of Croatia to delta‐9‐tetrahydrocanabinol (δ9‐thc) from industrial hemp food on the market of the republic of Croatia

Food Risk Assess Europe, Volume 3, Issue 4, October 2025.
Summary Delta‐9‐tetrahydrocannabinol (Δ9‐THC) is a naturally occurring psychoactive compound derived from the hemp plant Cannabis sativa. In 2015, EFSA established an acute reference dose (ARfD) of 1 μg/kg body weight (bw) for Δ9‐THC and assessed acute dietary exposure from milk and dairy products.
Danijela Stražanac, Sanja Miloš, Martina Jurković, Irena Brčić Karačonji, Stela Jokić, Dario Lasić, Lea Pollak, Nenad Šuvak, Vlatka Buzjak Služek, Dražen Knežević   +9 more
wiley   +1 more source

Suppressing Spoof-Irrelevant Factors for Domain-Agnostic Face Anti-Spoofing

IEEE Access, 2021
Face anti-spoofing aims to prevent false authentications of face recognition systems by distinguishing whether an image is originated from a human face or a spoof medium.
Taewook Kim, Yonghyun Kim
doaj   +1 more source

USAHA TERPADU MENINGKATKAN PRODUKSI KAKAO MELALUI PENCEGAHAN LAYU PENTIL DAN PENANGANAN HAMA PENGGEREK BUAH KAKAO [PDF]

, 2010
Kakao merupakan komoditas penting bagi Indonesia, baik secara ekonomi maupun sosial. Namun demikian, produktivitas perkebunan kakao di Indonesia masih rendah. Salah satu masalah yang mempengaruhi rendahnya produksi kakao tersebut adalah
, Samanhudi, Himawati, Maidatun Kamilah
core  

Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces Cerevisiae, Lactobacillus Lactis dan Acetobacter Aceti [PDF]

, 2016
Sebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik.
Apriyanto, M. (Mulono), Harmayani, E. (Eni), Supriyanto, S. (Supriyanto), Sutardi, S. (Sutardi)   +3 more
core   +3 more sources

Scientific report on the determination of the presence of cannabinoids in industrial hemp food on the market of the Republic of Croatia

Food Risk Assess Europe, Volume 3, Issue 4, October 2025.
Summary Cannabis sativa L. is one of the oldest cultivated plants on the planet. It was initially used by humans as a source of roughage for animals and as a textile fiber; over time, it has been used as a source of food and medicine. The plant contains bioactive compounds called cannabinoids. The best‐known cannabinoids occurring in Cannabis sativa L.
Martina Jurković, Sandra Bašić, Dražen Knežević   +2 more
wiley   +1 more source

Development of Monitoring Technique for Cocoa Pod Borer(Conopomorpha cramerella Snell.)

Coffee and Cocoa Research Journal, 2005
Effectiveness and effiency of CPB control were influenced by the right time of control. To decided this methods, information about CPB infestation was needed. An experiment had been conducted to get a simple and accurate technique for CPB monitoring. The
Endang Sulistyowati, Suryo Wardani, Endang Mufrihati   +2 more
doaj   +1 more source

PEMBERDAYAAN KELOMPOK TANI SAWAH PAYO KABUPATEN TANAH DATAR MELALUI TEKNIK PEMANGKASAN TANAMAN KAKAO

Jurnal Hilirisasi IPTEKS, 2020
Kakao (Theobroma cacao L.) merupakan salah satu jenis tanaman perkebunan yang terus mendapat perhatian untuk dikembangkan. Salah satu daerah di Sumatera Barat yang terbilang sebagai sentral perkebunan kakao adalah Nagari Gunung Rajo, Kabupaten Tanah ...
Yulmira Yanti, Hasmiandy Hamid, Reflin Reflin, Noveriza Hermeria   +3 more
doaj   +1 more source

INTRODUKSI BAKTERI ASAM LAKTAT (BAL), BAKTERI ASAM ASETAT (BAA) DAN CAMPURAN BAL-BAA SEBAGAI STARTER KERING FERMENTASI UNTUK MEMPERBAIKI MUTU BIJI KAKAO ACEH [PDF]

, 2017
Fermentasi kakao berlangsung selama 5-7 hari namun waktu fermentasi dapat dipercepat dengan cara memanfaatkan aktivitas mikroorganisme terpilih sebagai starter kering.
Ria Safitri
core  

The Roles of Information Communication Technology in Translocal Embedding and Anchoring Among Thai Migrant Workers in South Korea

Tijdschrift voor Economische en Sociale Geografie, Volume 116, Issue 4, Page 439-456, September 2025.
Abstract This article uses the concepts of embedding, anchoring and translocality to investigate ICT use among Thai migrant workers in South Korea. Steering away from the dichotomy of migrants being either integrated or isolated in the host society, this article sheds light on embedding and anchoring beyond places of destination by focusing on the ...
Reena Tadee, Patrick Sakdapolrak, Harald Sterly, Raffaella Pagogna   +3 more
wiley   +1 more source