Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Misnawi Jati"'
Publikováno v:
Coffee and Cocoa Research Journal, Vol 35, Iss 3 (2020)
In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans a
Externí odkaz:
https://doaj.org/article/d41f57830dc246fba12b325c8007d731
Publikováno v:
Coffee and Cocoa Research Journal, Vol 33, Iss 1, Pp 33-44 (2017)
Cocoa phenolic extract has gained a lot of attention due to its beneficial health effects and plenty studies on how to utilize it. One of potential utilization of the cocoa phenolic extract is in either food products or cosmetic industries as coloran
Externí odkaz:
https://doaj.org/article/720bb1170ef446ad8f1208a2aa33497e
Publikováno v:
Coffee and Cocoa Research Journal, Vol 33, Iss 1 (2017)
Estrogen is a hormone that influences the growth of uterus. Ovariectomized rats lose their ovaries as the main source of estrogen so their uterus tends to shrink. The objective of thise study was to evaluate the potency of cocoa as an estrogen substi
Externí odkaz:
https://doaj.org/article/dbcbc904a91945a7950db9710836031b
Autor:
Ariza Budi Tunjung-Sari, Enny Suswati, Diana Chusna Mufida, Alfa Rianul Setiawan Rianul Setiawan, Alvin Isnaini, Mochamad Rizal, Teguh Wahyudi, Misnawi Jati
Publikováno v:
Coffee and Cocoa Research Journal, Vol 32, Iss 2 (2016)
Shigella dysenteriae is a gastrointestinal pathogen which shows resistance to antibiotics. A study has been conducted to investigate alternative antibacterial agents, due to the emerging resistance of S. dysenteriae to ciprofloxacin and other antibio
Externí odkaz:
https://doaj.org/article/10a4c0ebfa89421ca4da29b573857acb
Autor:
Ariza Budi Tunjung-Sari, Teguh Wahyudi, Diana Chusna Mufida, Mekania Tamarizki, Desyana Perwitahati, Ihda Kartika Syamsuddin, Misnawi Jati
Publikováno v:
Coffee and Cocoa Research Journal, Vol 32, Iss 1 (2016)
In septic condition, the skin normal flora Staphylococcal spp. may trigger local and sistemic skin infection. In this study antibacterial activity of cocoa ethanolic extract (CEE) against Staphylococcus aureus and Staphylococcus epidermidis infection
Externí odkaz:
https://doaj.org/article/643bd9f8fd37434eb9a975d12c5a30c1
Publikováno v:
Coffee and Cocoa Research Journal, Vol 28, Iss 1 (2012)
Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and t
Externí odkaz:
https://doaj.org/article/040082d9e09e45ffa3f41fdf9fd0405c
Autor:
Misnawi Jati
Publikováno v:
Coffee and Cocoa Research Journal, Vol 27, Iss 3 (2011)
High sucrose content in chocolate is not recommended for diabetics, whereas fructose is a simple monosaccharide which is sweeter and safer for replacing sucrose. Objective of this study was to study the effect of fructose and tapioca flour added into
Externí odkaz:
https://doaj.org/article/476ecf1ec9104040849a3ba86adbf5bf
Autor:
Misnawi Jati, Ariza Budi Tunjung Sari
Publikováno v:
Coffee and Cocoa Research Journal, Vol 27, Iss 1 (2011)
Analisis pirazin dan senyawa volatil pada biji kakao dilakukan dengan perangkat mikroekstraksi fase padat (solid phase micro extraction, SPME), untuk mengembangkan metode ekstraksi tanpa pelarut yang efisien. Perangkat SPME dilengkapi fiber stablefl
Externí odkaz:
https://doaj.org/article/7500896132d246bfb1c87ce43052ae38
Autor:
Misnawi Jati
Publikováno v:
Coffee and Cocoa Research Journal, Vol 25, Iss 2 (2009)
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols,
Externí odkaz:
https://doaj.org/article/9f6795d9ff3a4e5b9f1421bbddebe255
Autor:
Misnawi Jati
Publikováno v:
Coffee and Cocoa Research Journal, Vol 24, Iss 3 (2008)
Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its
Externí odkaz:
https://doaj.org/article/2cafc610e13046b7a41aff921d88beac