Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product von Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Kobarsih, Mahargono, Indrasari, Siti Dewi, Fitrotin, Ulyatu, Fajariyah, Anna, Wibowo, Nendyo Adhi, Anantama, Marsekal Sabrang, Wikandari, Rachma, Tunjung Sari, Ariza Budi, Sutardi, Laksono, Pandu, Widodo, Sugeng, Rahayu, Endang Sutriswati

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DNA Barcoding for Identification of Helopeltis sp. from Kaliwining Experimental Station using Mitochondrial COI Gene von Pancaningtyas, Sulistyani, Tunjung Sari, Ariza Budi, Rahayu, Dwi Suci

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Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia von Sari, Ariza Budi Tunjung, Fahrurrozi, Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Purwaningsih, Wanita, Yeyen Prestyaning, Lisdiyanti, Puspita, Perwitasari, Urip, Juanssilfero, Ario Betha, Rahayu, Endang Sutriswati

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Small-scale Fermentation of Cocoa Beans and on-Process Monitoring von Tunjung-Sari, Ariza Budi, Firmanto, Hendy, Wahyudi, Teguh

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Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process von Tunjung-Sari, Ariza Budi, Prameswari, Fitrih Salsabilah, Belgis, Maria, Amilia, Winda

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Serum lipid profiles of ovariectomized rats following short-term administration of cocoa powder and ethanolic extract von Budi Tunjung Sari, Ariza, Misnawi, Misnawi, Pudjiastuti, Pratiwi, Baktir, Afaf

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Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans von Tunjung-Sari, Ariza Budi, Jati, Misnawi, Febrianto, Noor Ariefandie, Wahyudi, Teguh

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Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract von Tunjung Sari, Ariza Budi, Misnawi, Misnawi, Pudjiastuti, Pratiwi, Baktir, Afaf

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Use of cocoa ethanolic extract for treatment of Staphylococcal infection in rabbit-skin model von Tunjung-Sari, Ariza Budi, Wahyudi, Teguh, Chusna Mufida, Diana, Tamarizki, Mekania, Perwitahati, Desyana, Kartika Syamsuddin, Ihda, Jati, Misnawi

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Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae von Tunjung-Sari, Ariza Budi, Suswati, Enny, Chusna Mufida, Diana, Rianul Setiawan, Alfa Rianul Setiawan, Isnaini, Alvin, Rizal, Mochamad, Wahyudi, Teguh, Jati, Misnawi

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Analysis of luwak coffee volatile by using solid phase microextraction and gas chromatography (Analisa senyawa volatil kopi luwak dengan menggunakan mikroekstrasi fase padat dan kr... von Tunjung Sari, Ariza Budi, Wahyudi, Teguh, Sulihkanti, Amrita

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PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA von Kusumaningrum, Intan, Hanny Wijaya, C., Kusnandar, Feri, -, Misnawi, Tunjung Sari, Ariza Budi

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The sensory profile of unfermented cocoa beans and its changes after moisture treatments von Sari, Ariza Budi Tunjung, Belgis, Maria, Amilia, Winda, Murtadlo, Fauzan Mufid

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Effect of yeast consortium on chemical properties of fermented dried cocoa beans (Theobroma cacao L.) von Sukmawati, Dalia, Al Husna, Shabrina Nida, Mahfuzh, Salsabila Fauzi, Nursari, Proborini Indah, Izzati, Azizah Nur, Sari, Ariza Budi Tunjung, El-Enshasy, Hesham Ali

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Screening and isolation of indigenous cellulolytic and proteolytic yeasts from fermented dried cocoa beans von Sukmawati, Dalia, Al Husna, Shabrina Nida, Saszieta, Desty, Priskaningrum, Almira Marvella, Mutiani, Axel Mareta, Sari, Ariza Budi Tunjung, El-Enshasy, Hesham Ali

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Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake von Tunjung Sari, Ariza Budi, Efraim, Priscilla, Song, Xinran, Rothkopf, Isabell, Schweiggert-Weisz, Ute, Schieber, Andreas, Gola, Susanne

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Differentiation of Indonesian specialty cocoa (Theobroma cacao) varieties and origins using phenolic contents, antioxidant activities, and spectrometric fingerprints for traceabili... von Sari, Ariza Budi Tunjung, Andriana, Yusuf, Abdurrahman, Muhammad Fatih, Kurnianto, Dedy, Sefrienda, Ardiba Rakhmi, Setiyoningrum, Fitri, Wibowo, Des Saputro, Minh, Truong Ngoc

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Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product von Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Kobarsih, Mahargono, Indrasari, Siti Dewi, Fitrotin, Ulyatu, Fajariyah, Anna, Wibowo, Nendyo Adhi, Anantama, Marsekal Sabrang, Wikandari, Rachma, Tunjung Sari, Ariza Budi, Sutardi, Laksono, Pandu, Widodo, Sugeng, Rahayu, Endang Sutriswati

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Analysis of Pyrazine and Volatile Compounds in Cocoa Beans Using Solid Phase Microextraction von Jati, Misnawi, Budi Tunjung Sari, Ariza

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Roasting Equipment for Cocoa Processing von Misnawi, Noor, Ariefandie Febrianto, Ariza Budi, Tunjung Sari

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