This research aimed to observe S. cerevisiae and A. aceti induced fermentation of cocoa bean from Samarinda, Indonesia, in comparison to commercial cocoa bean in terms of microbial population, pH, total acids, total phenols, ...

Bitter is one of the flavors that has low threshold. Eliminating bitter taste is one of the efforts in order to make active compounds in food can be more easily accepted by consumers. This study aims at examining the ...