IMPROVING THE QUALITY OF COCOA (THEOBROMA CACAO L. ) THROUGH THE ADDITION OF LACTIC ACID BACTERIA (LAB) STARTERS IN CONTROLLED FERMENTATION AT BEANS ORIGIN : PALU, CENTRAL SULAWESI

IMPROVING THE QUALITY OF COCOA (THEOBROMA CACAO L. ) THROUGH THE ADDITION OF LACTIC ACID BACTERIA (LAB) STARTERS IN CONTROLLED FERMENTATION AT BEANS ORIGIN : PALU, CENTRAL SULAWESI

Saved in:

Bibliographic Details
Main Author:	Azzahra Arandri, Nadhira
Format:	Final Project
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/82938
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Institut Teknologi Bandung
Language:	Indonesia

Similar Items

EVALUATION OF NATURAL FERMENTATION PROCESSES IN COCOA BEANS (THEOBROMA CACAO L.) AND SCREENING OF POTENTIAL ISOLATES AS STARTERS FOR COCOA FERMENTATION AT COCOA PLANTATIONS IN PALU, CENTRAL SULAWESI
by: Clarissa Budisarwono, Metta

PRE-DESIGN OF COCOA POWDER INDUSTRY (THEOBROMA CACAO L.) INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY AND ROASTING PROCESS: OPTIMIZING OF ROASTING COCOA BEANS (THEOBROMA CACAO L.) TO IMPROVE THE QUALITY OF ROASTED COCOA BEANS USING THE RESPONSE SURFACE METHODOLOGY (RSM) APPROACH
by: Muhammad Ramdhani, Yuda

IMPROVING THE QUALITY OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP.) IN SECONDARY FERMENTATION
by: Oktavia, Affdila

Antibiofilm Power of Cocoa Bean Pod Husk Extract (Theobroma Cacao) Against Entercoccus Faecalis Bacteria (In Vitro)
by: Tamara Yuanita, et al.
Published: (2017)

QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
by: Prisya Dewi, Safira

POST-HARVEST PROCESSING OF COCOA BEANS (THEOBROMA CACAO L.) USING SOLID STATE FERMENTOR AND METABOLOMIC APPROACH TO DETERMINE THE QUALITY OF COCOA BEANS
by: Putri Kumalasari, Ditta

PARTIAL CHARACTERIZATION OF LIPASE FROM COCOA BEANS (Theobroma cacao. L.) OF CLONE PBC 159
by: Perpustakaan UGM, i-lib
Published: (2008)

SUPPLYING CACAO BUTTER FOR BASIC SUBSTANCE OF COSMETIC FROM NON-FERMENTED CACAO BEANS (THEOBROMA CACAO LINNE)
by: PURBANI, DIANING

ADSORPTION OF PB(II) USING COCOA BEAN SHELL (THEOBROMA CACAO) ADSORBENT ACTIVATED BY HNO3
by: Joy Lawrence, Anggi

PRE-DESIGN OF COCOA (THEOBROMA CACAO L.) POST-HARVEST SYSTEM INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY
by: Mushlihuddin, Salim

PRE-DESIGN OF COCOA (THEOBROMA CACAO L.) POST-HARVEST SYSTEM INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY
by: Larissa Christabel S, Jesslyn

PRE-DESIGN OF COCOA (THEOBROMA CACAO L.) POST-HARVEST SYSTEM INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY
by: Celine Fortuna Maro, Winona

Direct electrospray ionization mass spectrometry for simultaneous determination of fatty acid profile for Philippine cocoa beans (Theobroma cacao)
by: Pua, Daniel Kei, et al.
Published: (2015)

DYNAMICS OF MICROORGANISMS THAT PLAY A ROLE IN INCREASING CACAO BEANS (Theobroma Cacao) QUALITIES THROUGH FERMENTATION PROCESS AND ITS APPLICATIONS
by: Andrian K, Joshua

OPTIMASI ISOLALSI LIPASE INDIGENOUS BIJI KAKAO (Theobromcaacao L) = The Optimizing of Isolation of Cocoa Bean Indogenous Lipase (Theobroma cacao L)
by: Perpustakaan UGM, i-lib
Published: (2012)

EVALUATION OF THE NATURAL FERMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH A CULTURE DEPENDENT APPROACH AND ANALYSIS OF THE PHYSIOLOGICAL PROFILE OF THE MICROORGANISM COMMUNITY AT THE MASAGENA FARMERS COOPERATIVE, SOUTH SULAWESI
by: Sugiyani, Monicka

PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF DRYING SECONDARY FERMENTED COCOA BEANS (THEOBROMA CACAO L) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING RESPONSE SURFACE METHODOLOGY (RSM)
by: M. Nainggolan, Billifie

PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
by: Adi Saputra, Radya

QUALITY IMPROVEMENT OF COCOA (THEOBROMA CACAO) USING CONTROLLED SECONDARY FERMENTATION METHOD WITH ADDITIONN OF YEAST AND LEMON PEEL (CITRUS LIMON)
by: Dwiananta Yusantri, Sonia

Lactic acid bacteria in fermented foods of Indonesian origin
by: Perpustakaan UGM, i-lib
Published: (2003)

The site environmental parameters and the bean quality of the criollo variety of Theobroma cacao L. (Cacao) in the Philippines
by: Belo, Lea Marielle M., et al.
Published: (2018)

Penyiapan Starter Kering Bakteri Asam Laktat Halofilik Untuk Pengolahan Hasil Perikanan Fermentatif Bergaram = (Preparation Of Dry Starter From Lactic Acid Bacteria (Lab) For Salted Fish Product Fermentation)
by: Perpustakaan UGM, i-lib
Published: (2002)

Antibacterial effect of 70% ethanol and water extract of cacao beans (Theobroma cacao L.) on Aggregatibacter actinomycetemcomitans
by: Ayu Rafania Atikah, et al.
Published: (2016)

EFFECT OF LIPASE ACTIVITIES DURING FERMENTATION ON AROMA FORMATION IN CACAO SEEDS (Theobroma cacao)
by: Widowaty, Windy

Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: A review
by: Wahyuni, N.L., et al.
Published: (2021)

ISOLATIONANDPURIFICATIONOF LIPASE FROMCOCOA BEANS (Theobroma cacao. L.)OF CLONE PBC 159
by: Perpustakaan UGM, i-lib
Published: (2008)

The Inhibition Cacao Pod Husk Extract (Theobroma cacao) toward the growth of supragingiva bacteria
by: Nia Rahma, Lutfiani, et al.
Published: (2012)

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
by: Pannarat Singracha, et al.
Published: (2018)

PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
by: Raissa Nismara, Nareswari

The Difference in Enamel Surface Hardness after Immersion Process with Cocoa Rind Extract (Theobroma cacao) and Fluoride
by: Nirawati Pribadi, et al.
Published: (2018)

EFFECT OF COCOA BEAN DRYING TEMPERATURE CHANGES TO COCOA BEAN AND COCOA BUTTER QUALITY
by: Indriyani Syafitri, Dinny

PRE-DESIGN OF INTEGRATED COCOA (THEOBREMA CACAO L.) POSTHARVEST SYSTEM WITH CONTROLLED FERMENTATION TECHNOLOGY IN DESA GENGGELANG, KABUPATEN LOMBOK UTARA, NUSA TENGGARA BARAT: IMPROVING QUALITY AND PRODUCTIVITY OF COCOA BEANS (THEOBREMA CACAO L.) WITH LARGE-SCALE CONTROLLED FERMENTER IN LOMBOK, NUSA TENGGARA BARAT
by: Ariasena, Diemas

Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria
by: Anussara Ratanaburee
Published: (2015)

Kajian kegiatan nitrat reduktase daun(Theobroma cacao L.)=Studies on leaf nitrate reductase activities of some cocoa
by: Perpustakaan UGM, i-lib
Published: (1990)

Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage
by: Jetsaraporn Naprasert, et al.
Published: (2020)

DIVERSITY OF PGPR (PLANT GROWTH PROMOTING RHIZOBACTERIA) RHIZOBACTERIA IN THE VERTICAL RHIZOSPHERE OF COCOA PLANTATIONS (THEOBROMA CACAO L.) IN POSO, CENTRAL SULAWESI
by: Rabia Adawiya, Puti

DIVERSITY OF PGPR (PLANT GROWTH PROMOTING RHIZOBACTERIA) RHIZOBACTERIA IN THE HORIZONTAL RHIZOSPHERE OF COCOA PLANTATIONS (THEOBROMA CACAO L.) IN POSO, CENTRAL SULAWESI
by: Tiladera Sihombing, Selicia

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia
by: Sari, Ariza Budi, et al.
Published: (2023)

Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
by: Tamimi, Kika Al, et al.
Published: (2023)

CITRIC ACID PRODUCTION FROM CACAO POD HUSK (THEOBROMA CACAO L.) USING ASPERGILLUS NIGER WITH SOLID-STATE FERMENTATION METHOD
by: Lisantika - Nim:11213017, Almira