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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Informatika Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Seminar Nasional Lahan Suboptimal Molekul: Jurnal Ilmiah Kimia Jurnal Sains dan Teknologi Reaksi Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Perspektif, Review Penelitian Tanaman Industri Journal of Food Technology and Health Jurnal Penyuluhan Pertanian KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS International Journal of Multidisciplinary Sciences

Dedi Fardiaz

Ilmu Pangan, Institut Pertanian Bogor

Author-ID : 263814

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Aplikasi Microwave untuk Disinfestasi Tribolium castaneum (Herbst.) serta Pengaruhnya terhadap Warna dan Karakteristik Amilografi Terigu Nur Pratiwi Rasyid; Edy Hartulistiyoso; Dedi Fardiaz
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to determine the amount of microwave energy used for the disinfestation of T. castaneum and to observe its effect on discoloration and amilographic characteristic of treated wheat flour. Damages due to T. castaneum attack during storage caused physical and chemical changes in the wheat flour. The physical damage from this attack wasthe color change of the wheat flour, whereas chemical damage was caused by lipase enzyme activity and benzokuinon derived from the secretion of T. castaneum. The study was conducted on the wheat flour that was unfumigated in it smilling stage. The contamination of the wheat flour was artificially made by giving cultured T. castaneum, which were consisted of 10 males and 10 females, into 50 g as well as 100 g of wheat flour. After 42 days of storage time, the study showed that the mortality rate of untreated samples was 0 % both for 50 g and 100 g samples. The moisture showed an increase, while color-brightness level and viscosity peak were decreased. All of samples that were treated by 23.76 kJ, 24.00 kJ, 31.68 kJ and 36.00 kJ of microwave energy indicated 100% mortality of T. castaneum, whereas the color brightness, the amilographic peak, and moisture were decreased both on the mass of 50 g and 100 g after H+42 storage time. ABSTRAKAplikasi microwave telah dipelajari untuk disinfestasi Tribolium castaneum (Herbst.) dan pengaruhnya terhadap karakteristik warna dan amilografi tepung terigu. Kerusakan karena serangan T. castaneum selama penyimpanan menyebabkan terjadinya perubahan fisik dan kimiawi tepung. Kerusakan fisik berupa terjadinya perubahan warna tepung, sedangkan kerusakan kimiawi karena adanya aktifitas enzim lipase dan benzokuinon yang berasal dari hasil sekresi T. castaneum. Penelitian dilakukan dengan menggunakan tepung yang tidak di fumigasi pada tahap milling. Kontaminasi pun dilakukan dengan memberikan biakan T. castaneum masing-masing 10 jantan dan 10 betina ke dalam 50 g dan 100 g sampel tepung. Hasil penelitian menunjukkan bahwa tingkat mortalitas pada sampel yang tidak diberi aplikasi microwave setelah penyimpanan 42 hari adalah 0 % baik untuk sampel 50 g dan 100 g. Kadar air meningkat, sedangkan tingkat kecerahan warna, puncak viskositas menurun. Sampel yang diberi perlakuan energi microwave 23,76 kJ, 24,00 kJ, 31,68 kJ dan 36,00 kJ menunjukkan mortalitas 100 % dari T. castaneum, sedangkan kecerahan warna, puncak viskositas, kadar air, menurun setelah penyimpanan 42 hari baik pada berat sampel 50 g dan 100 g.

ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung] . Rahmawati; Ratih Dewanti -Hariyadi; Purwiyatno Hariyadi; Dedi Fardiaz; Nur Richana
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was reported that final physicochemical characteristics of the maize flour were influenced by spontaneous fermentation which occurred during soaking. This research aimed to isolate and identify important microorganisms that grew during fermentation thus a standardized starter culture can be developed for a more controlled fermentation process. Soaking of maize grits was conducted in sterile water (grits:water=1:2, w/v) in a closed container at room temperature (±28ºC) for 72 hours. After 0, 4, 12, 24, 36, 48, 72 hours, water and maize grits were sampled and tested for the presence of mold, yeast, and lactic acid bacteria (LAB). Isolates obtained from the spontaneous fermentation were reinoculated into the appropriate media containing starch to observe their amylolytic activity. Individual isolate was then identified; mold by slide culture method, while yeast and LAB by biochemical rapid kits, i.e. API 20C AUX and API CH50, respectively. The number of each microorganism was plotted against time to obtain the growth curve of the microorganisms during spontaneous fermentation. The microorganisms were identified as Penicillium chrysogenum, P. citrinum, A. flavus, A. niger, Rhizopus stolonifer, R.oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri, Candida krusei/incospicua, Lactobacillus plantarum 1a, Pediococcus pentosaceus, L. brevis 1, L. plantarum 1b, and L. paracasei ssp paracasei 3. Four molds and one yeast were amylolytic while none of the LAB was capable of starch hydrolysis. The growth curve suggested that the amylolitic mold and yeast grew to hydrolyze starch during the course of fermentation, while the LABs benefited from the hydrolyzed products and dominated the later stage of the fermentation.

KARAKTERISTIK KOMPOSISI KIMIA RUMPUT LAUT MERAH (RHODOPHYCEA) Eucheuma spinosum YANG DIBUDIDAYAKAN DARI PERAIRAN NUSA PENIDA, TAKALAR, DAN SUMENEP Andarini Diharmi; Dedi Fardiaz; Nuri Andarwulan; ndang Sri Heruwati
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

he objective of research was to get the chemical composition of red algal(E. spinosum) from different coastal of water that have the potensial as a sourceof carrageenan. The analysis was conducted to analyze the chemical content ofthe algal (E. spinosum) of three coastal water were moisture content, ash content,protein content, fat content, carbohydrate content and dietary fiber content. Theresults of analysis chemical composition of red algal from different waters hadshowed that content of moisture content 19.55-21.27% , ash content 18.55-18.95%, protein content 4.85-5.59% content, fat content of 0.06-0.1% andcarbohydrate content 53.44-55.52 % while the total dietary fiber content of redalgal (E. spinosum) was 12.78-15;92%. The chemical composition of red algal E.spinosum of three coastal water no real effect unless total dietary fiber contentwas significantly diffrence between the coastal water.

(Effects of Hydrocolloid Types on Texture Characteristics of Black of Black Cincau Gel) Dhiah Nuraini; Dedi Fardiaz; Ni Luh Puspitasari; Atjeng M. Syarief
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

The experiment was aimed to observed effects of type and amount of added hydrocolloids to texture characteristic of black cincau gel prepared from gel froming compound powder. three types of hydrocolloids added are arabic gum, kappa-carrageenan, and alginic acid. the texture characteristic observed were included breaking point, breaking strength, rigidity, height decrease and syneresis. The result showed that arabic gum and alginic acid has synergistic effect in black cincau gel formulation, while kappa-carrageenan has antagonistic one. the addition of arabic gum resulted in the lowest values of rigidity, height, and syneresis at addition level of 5 per cent. on the contrary, addition of kappacarrageenan resulted gel with breaking point, breaking strenght, and heihgt decrease which decreases with the increasing of addition. while addition of alginic acid produced gel with various texture characterics, depended on the level of addition.

Isolation and Physicochemical Properties of Rice Bran Protein from Heat-Stabilized Rice Bran Inneke Kusumawaty; Dedi Fardiaz; Nuri Andarwulan; Sri Widowati; Slamet Budijanto
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Isolation and the physicochemical properties of rice bran protein concentrate (RBPC) produced from unstabilized and heat-stabilized Pandanwangi and Ciherang rice bran were studied. Rice bran stabilization process optimization done on previous research resulted in the extrusion conditions at a temperature of 130.96oC and screw speed 26.65 Hz. Kjeldahl analysis showed that protein content of unstabilized rice bran protein concentrates (URBPC) and stabilized rice bran protein concentrates (SRBPC) of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. Amino acid composition showed that polar amino acid composition of RBPC Ciherang was higher than that in Pandanwangi leading to its solubility. The protein percentage of acid-soluble glutelin of Pandanwangi was higher than that in Ciherang rice bran protein concentrate. The molecular weight were in range from 11.19 to 60.29 kDa. Glutelin differentiated into α-glutelin (30-39 kDa) and β-glutelin (19-25 kDa). The RBPCs from two varieties had similar denaturation temperatures (77.22 - 77.99oC) with enthalpy ranged between 109.72 J/g and 200.98 J/g. Foaming stability and emulsion activities had similiar pattern with solubilities profile and showed no significant difference between varieties (p> 0.05). This finding shows potential protein concentrate of both heat-stabilized and unstabilized rice bran as food ingredient. Keywords: Heat-stabilized rice bran, rice bran protein, physicochemical properties

Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans Dedi Fardiaz; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,Â while S.Â typhiÂ and C. albicans were catagorized asÂ highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.Â coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56Â and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused byÂ an interactionÂ ofÂ organic acid and peptideÂ compounds with cell membrane, in which hydrophobic sites of componentÂ modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterialÂ cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria

KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG Elvira Syamsir; Purwiyatno Hariyadi; Dedi Fardiaz; Feri Kusnandar
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties. Keywords: physicochemical properties, pasting, texture, crystalinity

KARAKTERISTIK NANOEMULSI MINYAK SAWIT MERAH YANG DIPERKAYA BETA KAROTEN SHANNORA YULIASARI; DEDI FARDIAZ; NURI ANDARWULAN; SRI YULIANI
Jurnal Penelitian Tanaman Industri Vol 20, No 3 (2014): September 2014
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v20n3.2014.111-121

ABSTRAKMinyak sawit merah (Red palm oil/RPO) dan β-karoten tidak larutdalam air sehingga sulit diaplikasikan ke dalam produk pangan. Salah satupendekatan untuk meningkatkan kelarutan RPO dan β-karoten adalah emulsifikasi. Penelitian ini bertujuan untuk mendapatkan nanoemulsi RPOdiperkaya β-karoten yang stabil. Penelitian dilaksanakan di LaboratoriumSEAFAST CENTER IPB dari Januari–September 2013. Pada penelitiantahap pertama, nanoemulsi disiapkan melalui tahap-tahap: pengayaan RPOdengan β β-karotenmenggunakan HPH (High Pressure Homogenizer) pada tekanan 34,5 MPadengan 10 siklus. Rasio RPO dan air dalam emulsi adalah 5 : 95; 7,5 :92,5; dan 10 : 90 (b/b), dan persentase Tween 80 sebagai pengemulsiadalah 2,5; 5,0; 7,5; dan 10% (b/b) dari total emulsi. Pada tahap kedua,nanoemulsi disiapkan dengan persentase RPO: 2, 4, dan 6% (b/b) danpengemulsi 1,5; 3,0; dan 4,5% (b/b) dari total emulsi. Hasil penelitiantahap pertama menunjukkan nanoemulsi yang dibuat dengan rasio RPO :air = 5 : 95 dan 7,5 : 92,5 serta pengemulsi 5% (b/b) menghasilkan emulsidengan ukuran droplet 115,1 sampai 145,2 nm dan stabil. Nanoemulsiyang dihasilkan dari penelitian tahap kedua memiliki ukuran droplet 94,9sampai 125,5 nm, dan kadar β-karoten antara 47,6 sampai 130,9 mg/l.Ukuran droplet nanoemulsi yang kurang dari 125 nm dapat dihasilkandengan formula rasio RPO dan pengemulsi kurang dari 2,0.Kata kunci: minyak sawit merah, β-karoten, nanoemulsi, homogenizerABSTRACTRed palm oil (RPO) and β-carotene are insoluble in water. It makescan be used to improve RPO and βThis research is aimed to produce stable RPO nanoemulsion enriched withβ-carotene. The research was conducted in the SEAFAST CENTERLaboratory, Bogor Agriculture University from January to Septemberfollowing steps, i.e. enrichment of RPO with βusing a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles.The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 :10% (w/w) of the total emulsions. In the second stage, nanoemulsionswere prepared on various RPO percentage of 2, 4, and 6% (w/w) andhad a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions wereresulting from the second stage had droplet size from 94.9 to 125.5 nm,and β-carotene content were 47.6 to 130.9 mg/l. Droplet size ofnanoemulsions is less than 125 nm. It can be produced with RPO andKey words: red palm oil, β-carotene, nanoemulsion, homogenizer

FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN MURSALIN; PURWIYATNO HARIYADI; EKO HARI PURNOMO; NURI ANDARWULAN; DEDI FARDIAZ
Jurnal Penelitian Tanaman Industri Vol 19, No 1 (2013): Maret 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n1.2013.41-50

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.

KAKAO FERMENTASI : PELEPASAN PEPTIDA BIOAKTIF DAN MANFAATNYA BAGI KESEHATAN Fermented Cocoa: The Release of Bioactive Peptides and Their Health Benefits Winda Haliza; Endang Yuli Purwani; Dedi Fardiaz; Maggy Thenawidjaja Suhartono
Perspektif Vol 18, No 2 (2019): Desember 2019
Publisher : Puslitbang Perkebunan

ABSTRAKProses fermentasi diperlukan untuk mendapatkan biji kakao berkualitasi tinggi. Fermentasi biji kakao melibatkan beragam mikrobia dan enzim endogen yang mampu merombak komponen di dalamnya menjadi prekursor citarasa dan aroma bahkan komponen bioaktif. Protein termasuk salah satu komponen yang mengalami perombakan yang memicu pelepasan bioaktif peptida. Proses proteolitik selama fermentasi kakao menyediakan asam amino dan peptida yang melimpah dimana lebih dari 800 peptida dapat diidentifikasi secara jelas. Peptida tersebut memiliki manfaat kesehatan karena mampu berfungsi sebagai antioksidan, antihipertensi, antitumor dan sebagainya. Hal ini mengindikasikan bahwa biji kakao terfermentasi memiliki keunggulan sebagai sumber bioaktif peptida. Ketentuan fermentasi biji kakao di Indonesia secara jelas telah diatur oleh Peraturan Menteri Pertanian Republik Indonesia No.67/Permentan/Ot.140/5/2014 tentang Persyaratan Mutu dan Pemasaran Biji Kakao. Fermentasi spontan biji kakao bersifat unik dan berkaitan erat dengan keragamanan jenis mikroba dan enzim serta metabolit yang dihasilkannya. Pemahaman yang baik terhadap fermentasi spontan telah mendorong dikembang-kannya beragam teknologi fermentasi biji kakao yang sifatnya terkendali untuk menghasilkan produk dengan standar tertentu yang dikehendaki. Selanjutnya, proses fermentasi seharusnya menjadi strategi dalam meningkatkan daya saing biji kakao. ABSTRACTThe fermentation process is needed to get high-quality cocoa beans. Fermentation of cocoa beans involves a variety of microbes and endogenous enzymes that are able to remodel the components inside to become the precursors for flavor and aroma and even bioactive components. Protein is one component that has undergoes a change that triggers the release of bioactive peptides. Proteolytic processes during cocoa fermentation provide abundant amino acids and peptides from which more than 800 peptides can be clearly identified. The peptide has health benefits because it is able to function as an antioxidant, antihypertensive, antitumor and so on. This indicates that fermented cocoa beans have the advantage of being a source of bioactive peptides. The provisions on the fermentation of cocoa beans in Indonesia have clearly been regulated by Regulation of the Minister of Agriculture of the Republic of Indonesia No.67/Permentan/Ot.140/5/2014 concerning Quality and Marketing Requirements for Cocoa Beans. Spontaneous fermentation of cocoa beans is unique and is closely related to the variety of microbial types and the enzymes and metabolites that they produce. A good understanding of spontaneous fermentation has led to the development of a variety of cocoa bean fermentation technologies that are controlled to produce products with certain desired standards. Furthermore, the fermentation process should become a strategy to improve the competitiveness of cocoa beans.

Co-Authors - Mursalin . Fachraniah . Mappiratu . Mursalin A.A. Ketut Agung Cahyawan W Afni, Sabri Ella Ai Mahmudatussa'adah Ai Mahmudatussa’adah Andarini Diharmi Anton Apriyantono Anton Apriyantono Asriani Hasanuddin Atjeng M. Syarief C Hanny Wijaya Cahyo Budiman Dedin F R Dewi Masyithoh Dewi Monita Sari Dewi Sarastani Dewi, Fitriya Nur Annisa Dhiah Nuraini Dian Herawati Dian Laksamana Hati Edy Hartulistiyoso Eko Hari Purnomo Elvira Syamsir Ema Hastarini Ema Hastarini ENDANG MURNIATI Endang Sri Heruwati Endang Sri Heruwati Endang Yuli Purwani Evita Tri Handayani Fachraniah, Fachraniah Fanisa, Aulia Fahnaz Farida Ariyani Farida Ariyani Farida Laila Febriansyah, Muhammad Irfan Feri Kusnandar Fujio Lamtarida Panggabean Haliza, Winda Hanifah Nuryani Lioe Hari Eko Irianto I Nyoman Adi Putra Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Irianti Amin Irianti Amin Irmanida Batubara Laksmi Istikasari Laprianika Retha Hapita Sari Lilik Eka Radiati Luh Puspitasari, Ni M. Syarief, Atjeng Maggy Thenawidjaja Suhartono Maggy Thenawijaya Muhammad Ana Syabana MURSALIN MURSALIN Nadia T. Hendartina Nampiah Sukarno Nancy Dewi Yuliana ndang Sri Heruwati Ni Luh Puspitasari Noryawati Mulyono Nugroho Indrotristanto Nun . Nur Pratiwi Rasyid Nur Richana Nuraini, Dhiah Nuri Andarwulan Nurlena, Nurlena Purwani, Endang Yuli Purwiyatno Hariyadi Puspo Edi Giriwono Rahman . Rahmawati Rahmawati Ratih Dewanti -Hariyadi Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Hustiany Sabri Ella Afni Salwa Haneefah Fauzia Santi Dwi Astuti SHANNORA YULIASARI Shannora Yuliasari Siregar, Amelia Nani Siti Zakiyatul Khamidah Slamet Budhijanto Slamet Budijanto Slamet Budiyanto Soewarno T. Soekarto Sri Widowati Sri Yuliani SRI YULIANI Sukarno Sukarno Suryo Wiyono Suyanto Suyanto Tami Idiyanti Tami Idiyanti Tami Idiyanti Tien R. Muchtadi Titi Candra Sunarti Titri Siratantri Mastuti Tuti Suryati Winda Haliza Wuryaningsih Sri Rahayu Yuliani, Sri YULIASARI, Shannora Yundari, Yundari Zakiah Wulandari

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