Pemanfaatan kulit biji kakao sebagai bahan substituen dalam formulasi minuman serbuk
DOI:
https://doi.org/10.37577/composite.v8i1.1026Abstract
Abstract belum tersedia.References
Anoraga, S.B., Wijanarti, S., & Sabarisman, I. (2018). Pengaruh suhu dan waktu pengepresan terhadap mutu organoleptik bubuk kakao sebagai bahan baku minuman cokelat. CEMARA, 15, 20-28.
Balentic, J.P., Ackar, D., Jokic, S., Jozinovic, A., Babic, J., Milicevic, B., Ubaric, D., & Pavlovic, N. (2018). Cocoa shell: A by-product with great potential for wide application. Molecules, 23(6), 1–14. https://doi.org/10.3390/molecules23061404.
Belitz, H.D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Berlin, Jerman: Springer.
Damodaran, S., Parkin, K.L., & Fennema, O.R. (2017). Fennema’s Food Chemistry (5th ed.). Boca Raton: CRC Press.
Fellows, P.J. (2017). Food Processing Technology: Principles and Practice (4th ed.). Cambridge: Woodhead Publishing.
Kayaputri, I.L., Sumanti, D.M., Djali, M., Indiarto, R., & Dewi, D.L. (2014). Kajian fitokimia ekstrak kulit biji kakao (Theobroma cacao L.). Chimica et Natura Acta, 2, 83-90.
Kim, M, K, Kim, M, Y, Lee, K, G. 2016. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics. Food Chemistry. 211:654660
Lawless, H.T. & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices (2nd ed.). Berlin, Jerman: Springer.
Misnawi. (2006). Pengaruh ukuran partikel terhadap mutu produk kakao. Pelita Perkebunan, 22(3), 200-210.
Ramanda, M. R., Wahyuningtyas, A., & Utari, N. W. A. (2024). Pengembangan dan pengolahan kulit buah kakao menjadi produk unggulan kreatif cookies dan kerupuk. Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS), 7(2), 492–503.
Ramlah. (2016). Karakteristik sensoris dan mutu cokelat. Jurnal Teknologi dan Industri Pangan, 27(2), 123-130.
Ramadiyanti, M., Djali, M., Mardawati, E., Andoyo, R. (2020) Production of laccase enzyme by Marasmius sp. from the bark of cocoa beans. Systematic Reviews in Pharmacy, 11(3), 405-09.
Rolle, L. & Giacosa, S. (2015). The influence of extraction techniques on Brix and phenolic content in fruit-based beverages. Food Chemistry, 175, 566–574.
Sudibyo, A. & Astuti, S. (2010). Senyawa pembentuk citarasa cokelat. Agritech, 30(4), 220-227.
Widya, D., & Rahmawati, R. (2019). Pemanfaatan kulit biji kakao sebagai minuman fungsional. Jurnal Teknologi Hasil Pertanian, 12(2), 85–92.
Balentic, J.P., Ackar, D., Jokic, S., Jozinovic, A., Babic, J., Milicevic, B., Ubaric, D., & Pavlovic, N. (2018). Cocoa shell: A by-product with great potential for wide application. Molecules, 23(6), 1–14. https://doi.org/10.3390/molecules23061404.
Belitz, H.D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Berlin, Jerman: Springer.
Damodaran, S., Parkin, K.L., & Fennema, O.R. (2017). Fennema’s Food Chemistry (5th ed.). Boca Raton: CRC Press.
Fellows, P.J. (2017). Food Processing Technology: Principles and Practice (4th ed.). Cambridge: Woodhead Publishing.
Kayaputri, I.L., Sumanti, D.M., Djali, M., Indiarto, R., & Dewi, D.L. (2014). Kajian fitokimia ekstrak kulit biji kakao (Theobroma cacao L.). Chimica et Natura Acta, 2, 83-90.
Kim, M, K, Kim, M, Y, Lee, K, G. 2016. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics. Food Chemistry. 211:654660
Lawless, H.T. & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices (2nd ed.). Berlin, Jerman: Springer.
Misnawi. (2006). Pengaruh ukuran partikel terhadap mutu produk kakao. Pelita Perkebunan, 22(3), 200-210.
Ramanda, M. R., Wahyuningtyas, A., & Utari, N. W. A. (2024). Pengembangan dan pengolahan kulit buah kakao menjadi produk unggulan kreatif cookies dan kerupuk. Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS), 7(2), 492–503.
Ramlah. (2016). Karakteristik sensoris dan mutu cokelat. Jurnal Teknologi dan Industri Pangan, 27(2), 123-130.
Ramadiyanti, M., Djali, M., Mardawati, E., Andoyo, R. (2020) Production of laccase enzyme by Marasmius sp. from the bark of cocoa beans. Systematic Reviews in Pharmacy, 11(3), 405-09.
Rolle, L. & Giacosa, S. (2015). The influence of extraction techniques on Brix and phenolic content in fruit-based beverages. Food Chemistry, 175, 566–574.
Sudibyo, A. & Astuti, S. (2010). Senyawa pembentuk citarasa cokelat. Agritech, 30(4), 220-227.
Widya, D., & Rahmawati, R. (2019). Pemanfaatan kulit biji kakao sebagai minuman fungsional. Jurnal Teknologi Hasil Pertanian, 12(2), 85–92.
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