Search
Now showing items 1-2 of 2
Microorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti
(RYNNYE LYAN RESOURCES, 2020-12-01)
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, ...
Melastomataceae leaf extract for masking the bitter flavor of dark chocolate
(EurAsian Journal of BioSciences, 2019-12-30)
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 ...