Article Per Year (5 Year)
p-Index From 2020 - 2025
4.884
P-Index
This Author published in this journals
All Journal Jurnal Industri Hasil Perkebunan Sistemasi: Jurnal Sistem Informasi Jurnal Pendidikan : Riset dan Konseptual JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi Pertanian Jurnal Kreativitas PKM JPP (Jurnal Pendidikan dan Pembelajaran) SELODANG MAYANG Jurnal Agro Indragiri Jurnal Pengabdian kepada Masyarakat Open Science and Technology Jurnal Riset Indragiri
Hermiza Mardesci
Sekolah Pasca Sarjana Magister Ilmu Pertanian, Universitas Lancang Kuning
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

Published : 92 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Open Science and Technology

 1 
Cocoa Bean During Fermentation: A Meta-Analysis Fitriani, Dita; Apriyanto, Mulono; Mardesci, Hermiza
Open Science and Technology Vol. 4 No. 2 (2024): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol4no2.2024.143

Abstract

Latar Belakang: Fermentasi kemampuannya untuk menghancurkan kotiledon dan menghasilkan prekursor aroma, fermentasi sangat penting. Sebaliknya, petani Indonesia menunjukkan keengganan terhadap fermentasi karena durasi proses fermentasi yang berlarut-larut, yang berlangsung dari 5 hingga 7 hari. Tujuan: Meta-analisis dilakukan untuk menentukan kemanjuran komparatif kultur starter yang digunakan dalam proses fermentasi biji kakao. Metode: Artikel yang diterbitkan dalam jurnal peer-review mengenai fermentasi kakao digunakan untuk menyusun database. Dengan memanfaatkan platform openknowledgemaps.org, yang mengintegrasikan Pubmed (ilmu hayati) untuk menemukan artikel teks lengkap yang diterbitkan dalam bahasa Inggris dan Indonesia dari Januari 2014 hingga Januari 2024, pencarian literatur yang komprehensif dilakukan. Metode analisis statistik deskriptif digunakan dalam penelitian ini, memanfaatkan aplikasi OpenMEE untuk analisis data. Hasil: Temuan menunjukkan perubahan ragi, bakteri asam laktat, dan bakteri asam asetat selama proses fermentasi. Ukuran efek ragi, bakteri asam laktat, dan bakteri asam asetat masing-masing memiliki nilai -8,061, -0,148, dan 0,020, memenuhi kriteria sederhana Kesimpulan: Berdasarkan analisis meta-analisis, perlakuan eksperimental pertumbuhan ragi, BAL, dan BAA selama fermentasi memiliki efek yang seragam. Background: Due to its ability to destroy cotyledons and generate precursors of scent, fermentation is crucial. In contrast, Indonesian farmers exhibit reluctance towards fermenting due to the protracted duration of the fermentation process, which spans from 5 to 7 days. Objectives: A meta-analysis was conducted to determine the comparative efficacy of starter cultures utilised in the cocoa bean fermentation process. Methods: Articles published in peer-reviewed journals regarding cocoa fermentation were utilised to compile the database. By utilising the openknowledgemaps.org platform, which integrates Pubmed (life sciences) to locate full-text articles published in both English and Indonesian from January 2014 to January 2024, a comprehensive literature search was performed. The descriptive statistical analysis method was employed in this study, utilising the OpenMEE application for data analysis. Results: The findings indicated alterations in yeast, lactic acid bacteria, and acetic acid bacteria throughout the fermentation process. The yeast effect size, lactic acid bacteria, and acetic acid bacteria have values of -8.061, -0.148, and 0.020, respectively, meeting the modest criterion. Conclusions: Based on meta-analysis analysis, experimental treatment of yeast, BAL, and BAA growth during fermentation has a uniform effect.  
Co-Authors Agustin P. Pertiwi Ahmad Yasin Ahmad Yasin, Ahmad Alfi, Rizki Ali Azhar Ali Azhar Anak Agung Istri Sri Wiadnyani Apriyanto, Mulono Bayu Rianto Berry Tri Yoka Dian Sriwahyuni Diningsih, Suci Marta Dita Fitriani Elfi Yenny Yusuf Epsilody Mardeson Feni Puspitasari Fitri Wahyuni Fitriani, Dita Ilyas Ilyas Imaryana Imaryana Imaryana, Imaryana Jurait, M Jurait, M. Khaidir Saputra Khairul Ihwan, Khairul Lilis Masruroh M. Jurait Mardesci, Afrina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Maryam Maryam Maryam, Maryam Maulana Rahman Melisa, Rekka Moh Amin, Moh Moh. Amin Nadiyah, Khairun Ninsix, Retti Ninsix, Retti Novitasari, Rifni Novizar Nazir Novyar Satriawan Fikri, KMS Nurbayah, Siti Nurhasnia Nursida. Zinatal Hayati, Rofika Nofri Yandra. Partini Pertiwi, Agustin P Pertiwi, Agustin P. R. Marwita Sari Putri Rahman, Maulana Ratri Retno Utami Rekka Melisa Retti Ninisix Retti Ninsix Retty Ninsix Rika Ampuh Hadiguna Rini Rahmayanti Rujiah Rujiah Santosa Santosa Santosa Santosa Sari Putri, R. Marwita Saripuddin, Saripuddin Sartika Yuliani Sarumaha, Rahmat Syarief Siti Helmyati Siti Nurbaya Siti Nurbaya Sriwahyuni, Dian Suci Adhis Rahmadani Supiati Suryadi Trimo Priyanto Widyawati Widyawati Yoka, Berry Tri Yoyon Riono Yuliani, Sartika Yulianti Yulianti Yulianti Yulianti Yulianti Yulianti