Abstract : The implementation of this research is limited by setting the problem critical thinking skills to superior products in Jember, namely Cocoa students Jember. This was carried out using local wisdom on subject matter fermentation cocoa beans. Students' ability through filling work test questions form descriptions. will be October-November. results are vocational with a score 76....

Monomeric and oligomeric procyanidins present in cocoa liquors and chocolates were separated and quantified in four different laboratories using a normal-phase high-performance liquid chromatography (HPLC) method with fluorescence detection. Procyanidin standards through decamers were obtained by extraction from cocoa beans, enrichment by Sephadex LH-20 gel permeation chromatography, and final ...

Cocoa beans are the most important raw material for chocolate industry and an essential product economy of tropical countries such as Colombia. Their price mainly depends on their quality, which is determined by various aspects, good agricultural practices, harvest point, level fermentation. The entities that regulate international marketing cocoa have been encouraging development new classific...

Chocolate is derived from cocoa beans the fruit of the cacao tree or Theobroma cacao (the latin term: food of the gods). Recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascular disease...

We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolate...

Indonesia is one of the cocoa producing countries in world. Although amount production and planted area has increased, quality beans including Aceh still low. This happened because farmers did not carry out fermentation process. Fermentation most important steps that must be taken to improve quality. However, it rarely done takes a long time. The purpose this study was analyze use starter bacte...

Indonesia has the potential to become a major exporter of cocoa in world as well meet needs domestic industry. However, lack availability raw materials (cocoa beans) causes processing industry import beans from other countries. even been included five largest importing countries world. This raises questions about sustainability production Indonesia. research two objectives. First, predicting Se...

The objective of this work was to evaluate the proximal chemical composition, antioxidant activity assays with total phenol, 2,2-Diphenyl-1-Picrylhydrazyl, 2’2-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt, iron reducing power, and fatty acid composition fermented dried cocoa beans, roasted beans pulp bar. were purchased, (115 °C for 5 min) homogenized. mixture brought its...