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3.034  Articles
1 of 304 pages  |  10  records  |  more records»
Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical character... see more

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined vari... see more

A series of studies have been carried out to develop a simple, easy to use, and affordable device to measure the colour of cocoa beans. The present paper reports the development of the device based on colorimetric principles. An electronic device which en... see more

The cocoa beans produced by farmers in Indonesia are mostly nonfermented with unfavourable taste and flavour. Incubating the cocoa beans in acetate buffer medium has been shown to improve the quality of non fermented dried cocoa beans. Pre-incubation trea... see more

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa ... see more

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa ... see more

In general, the classic problems faced by the cocoa farmer are low productivity and quality of cocoa beans as farmers do not perform fermentation due to a longer processing time.  Bulk cocoa beans covered with pulp presumably affecting the fermentati... see more

The objective of this research is to develop Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation at farmer level, starting from harvesting of cocoa pods until storage of dried fermented cocoa beans. The case study was conducted ... see more

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to kn... see more

1 of 304 pages  |  10  records  |  more records»