Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product by Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Kobarsih, Mahargono, Indrasari, Siti Dewi, Fitrotin, Ulyatu, Fajariyah, Anna, Wibowo, Nendyo Adhi, Anantama, Marsekal Sabrang, Wikandari, Rachma, Tunjung Sari, Ariza Budi, Sutardi, Laksono, Pandu, Widodo, Sugeng, Rahayu, Endang Sutriswati

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Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia by Sari, Ariza Budi Tunjung, Fahrurrozi, Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Purwaningsih, Wanita, Yeyen Prestyaning, Lisdiyanti, Puspita, Perwitasari, Urip, Juanssilfero, Ario Betha, Rahayu, Endang Sutriswati

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The sensory profile of unfermented cocoa beans and its changes after moisture treatments by Sari, Ariza Budi Tunjung, Belgis, Maria, Amilia, Winda, Murtadlo, Fauzan Mufid

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Effect of yeast consortium on chemical properties of fermented dried cocoa beans (Theobroma cacao L.) by Sukmawati, Dalia, Al Husna, Shabrina Nida, Mahfuzh, Salsabila Fauzi, Nursari, Proborini Indah, Izzati, Azizah Nur, Sari, Ariza Budi Tunjung, El-Enshasy, Hesham Ali

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Screening and isolation of indigenous cellulolytic and proteolytic yeasts from fermented dried cocoa beans by Sukmawati, Dalia, Al Husna, Shabrina Nida, Saszieta, Desty, Priskaningrum, Almira Marvella, Mutiani, Axel Mareta, Sari, Ariza Budi Tunjung, El-Enshasy, Hesham Ali

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Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake by Tunjung Sari, Ariza Budi, Efraim, Priscilla, Song, Xinran, Rothkopf, Isabell, Schweiggert-Weisz, Ute, Schieber, Andreas, Gola, Susanne

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Differentiation of Indonesian specialty cocoa (Theobroma cacao) varieties and origins using phenolic contents, antioxidant activities, and spectrometric fingerprints for traceabili... by Sari, Ariza Budi Tunjung, Andriana, Yusuf, Abdurrahman, Muhammad Fatih, Kurnianto, Dedy, Sefrienda, Ardiba Rakhmi, Setiyoningrum, Fitri, Wibowo, Des Saputro, Minh, Truong Ngoc

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Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product by Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Kobarsih, Mahargono, Indrasari, Siti Dewi, Fitrotin, Ulyatu, Fajariyah, Anna, Wibowo, Nendyo Adhi, Anantama, Marsekal Sabrang, Wikandari, Rachma, Tunjung Sari, Ariza Budi, Sutardi, Laksono, Pandu, Widodo, Sugeng, Rahayu, Endang Sutriswati

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Macrophage Activity and Capacity Following Oral Administration of Cocoa Extract to Mice by Sari, Ariza Budi Tunjung, Wahyudi, Teguh, Misnawi, Mufida, Diana Chusna, Suardita, I Wayan

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