Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Noor Ariefandi"'
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 31, Iss 1 (2015)
Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia), Panax (from the genus of Panax L.) and Habbatussauda (black cum
Externí odkaz:
https://doaj.org/article/5710a6f29290478e8b7a6b3ca496116d
Autor:
Mohammad Arriza Novan Tahta Aunillah, Bintang Bayu Cezarridfalah, Jesika Kirana Putri, Ardika Nurmawati, Noor Ariefandie Febrianto, Erwan Adi Saputro
Publikováno v:
Coffee and Cocoa Research Journal, Vol 40, Iss 2 (2024)
Many efforts have been made to convert cocoa pod husk waste into charcoal briquettes, but they have not yet met the established Indonesian National Standard (SNI). Therefore, steps are needed to produce charcoal briquettes that comply with these stan
Externí odkaz:
https://doaj.org/article/9beab3f843b54c53b4c984ec75d8cfe2
Publikováno v:
Coffee and Cocoa Research Journal, Vol 31, Iss 1 (2015)
Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia), Panax (from the genus of Panax L.) and Habbatussauda (black cum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b3530cd25108d3d49b53aab8af3fb39
http://www.ccrjournal.com/index.php/ccrj/article/view/80
http://www.ccrjournal.com/index.php/ccrj/article/view/80
Publikováno v:
Coffee and Cocoa Research Journal, Vol 38, Iss 3 (2022)
Cocoa pod husk (CPH) represents an underutilized by-product of the cocoa commodity. Their utilization has been hindered by their bulkiness, high processing cost and their limited use as food ingredients. A functional and effective processing method i
Externí odkaz:
https://doaj.org/article/239b1c12a28d412d942a096cf6464fd0
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
Autor:
Noor Ariefandie Febrianto
Publikováno v:
Coffee and Cocoa Research Journal, Vol 34, Iss 3 (2018)
Coffee spent ground is a primary by-product obtained during soluble coffee processing and potential to be utilized as a high value product due to its protein content. The quite popular effort to utilize protein-contained material is to process it to
Externí odkaz:
https://doaj.org/article/d7d8c2f486ee4a0795c5841a8ad7750a
Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis
Autor:
Noor Ariefandie Febrianto
Publikováno v:
Coffee and Cocoa Research Journal, Vol 34, Iss 2 (2018)
Spent coffee ground is a primary by-product obtained during soluble coffee processing and potential to be used as a high value product due to its protein content. The quite popular effort to utilize protein-contained material is to process it to hydr
Externí odkaz:
https://doaj.org/article/1ac1777452a94173b7ebca2793ebed82
Publikováno v:
Coffee and Cocoa Research Journal, Vol 31, Iss 1, Pp 49-58 (2015)
Herbal coffee is one of the coffee diversification products that has been well recognized in the market. Addition of herbs or spices in coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a h
Externí odkaz:
https://doaj.org/article/9f3ea9aec0a944868ccfa6c638a08ece
Autor:
Misnawi Misnawi, Ariza Budi Tunjungsari, Noor Ariefandie Febrianto, Resa Setia Adiandri, Fahrizal Fahrizal, Fahrurrozi Fahrurrozi
Publikováno v:
Coffee and Cocoa Research Journal, Vol 33, Iss 3 (2017)
Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality o
Externí odkaz:
https://doaj.org/article/235ccaeb54bc488a8504917e8938788b