The Effect of Pod Storage on Chemical and Microbiological Characteristics of Organic and Non–organic Balinese Cacao Pulps

Open Access

Issue		E3S Web of Conf. Volume 374, 2023 The 3^rd International Conference on Natural Resources and Life Sciences (NRLS) 2020


Article Number		00007
Number of page(s)		8
DOI		https://doi.org/10.1051/e3sconf/202337400007
Published online		21 March 2023

M.S. Munoz, J.R. Cortina, F.E. Vaillant, S.E. Parra. Crit. Rev. Food Sci. Nutr. 60,10:1593–1613(2019).https://scholar.google.co.id/scholar?hl=id&as_sdt=0%2C5&q=An+Overview+of+the+physicaland+biochemical+transformation+of+cocoa+seeds+to+beans+and+to+chocolate%3A+Flavor+formation&btnG= [Google Scholar]
R. Nazaruddin, L.K. Seng, O. Hassan, M. Said. Ind. Crop Prod. 24,1:87–94(2006). https://doi.org/10.1016/j.indcrop.2006.03.013 [CrossRef] [Google Scholar]
M. Apriyanto, S. Sutardi, S. Supriyanto, E. Harmayanti. Formulasi biji kakao kering menggunakan Sacharomyces cereviceae, Lactobacillus lactic, dan Acetobacter aceti [Dried cocoa beans formulation using Sacharomyces cereviceae, Lactobacillus lactic, and Acetobacter aceti]. Agritech. 37,3:302–311(2017). [in Bahasa Indonesia]. https://doi.org/10.22146/agritech.17113 [Google Scholar]
M. Crafack, H. Keul, C.E. Eskildsen, M.A. Peterson, S. Saerens,A. Blennow et al., Food Res. Int. 63306–316(2014). https://doi.org/10.1016/j.foodres.2014.04.032 [CrossRef] [Google Scholar]
V.C. de Melo Pereira, M.G. da Cruz Pedroso Miguel, C.L. Ramos, R.F. Schwan. Appl. Environ. Microbiol. 78,15:5395–5405(2012). http://dx.doi.org/10.1128/AEM.01144-12 [CrossRef] [PubMed] [Google Scholar]
Lefeber, T.Z. Papalexandraton, W. Gobert, N. Camu, L. de Vuyst. Food Microbiol. 30,2:379–392(2012). https://doi.org/10.1016/j.fm.2011.12.021 [CrossRef] [PubMed] [Google Scholar]
ICCO. Fine on flavor cocoa [Online] from http://www.icco.org/about-cocoa/fine-or-flavor-coco-html (2017). [Accesed on January 15th 2018]. [Google Scholar]
J.E. Kongor, M. Hinneh, D. Van de Walle, E.O. Afoakwa, P. Boeckx, K. Dewettinck, Food Res. Int. 82:44–52(2016). https://doi.org/10.1016/j.foodres.2016.01.012 [CrossRef] [Google Scholar]
E.O. Afoakwa, A. Peterson, M. Fowler, A. Ryan. Crit. Rev. Food Sci. Nutr. 48,9:840–857(2008). https://doi.org/10.1080/10408390701719272 [CrossRef] [PubMed] [Google Scholar]
R.F. Schwan, A.E. Wheals. Crit. Rev. Food Sci. Nutr. 44,4:205–221(2004). https://doi.org/10.1080/10408690490464104 [CrossRef] [PubMed] [Google Scholar]
L. De Vuyst, S. Weckx. J. Appl. Microbiol. 121,1:5–17(2016). https://doi.org/10.1111/jam.13045 [CrossRef] [Google Scholar]
R.F. Schwan, G.H. Fleet, Cocoa and coffee fermentation [Online] from https://www.routledge.com/Cocoa-and-Coffee-Fermentations/Schwan-Fleet/p/book/9781439847916 (2014). [Accesed January 15, 2018]. [Google Scholar]
R. Saltini, R. Akkerman, S. Frosch. Food Control. 29,1:167–187(2013). https://doi.org/10.1016/j.foodcont.2012.05.054 [CrossRef] [Google Scholar]
E.O. Afoakwa, J.E. Kongor, J. Takrama, A.S. Budu. Int. Food Res. J. 20,4:1843–1853(2013). https://scholar.google.co.id/scholar?hl=id&as_sdt=0%2C5&q=Changes+in+nib+acidification+and+biochemical+composition+during+fermentation+of+preconditioned+cocoa+%28Theobromine+cacao%29+beans.&btnG= [Google Scholar]
M.S. Rojas, F. Chejne, H. Ciro, J. Montoya. J. Food Process Eng. 43,6: ID: 216295316 (2020) https://doi.org/10.1111/jfpe.13400 [CrossRef] [Google Scholar]
S.S. Nielsen (ed.). Food Analysis Laboratory Manual. 2nd ed. USA: Purdue University (2010). p. 1–50. https://books.google.co.id/books?id=i5TdyXBiwRsC&printsec=frontcover&dq=Nielsen,+S.+S.++Food+Analysis+Laboratory+Manual.+USA:+Purdue+University&hl=en&sa=X&ved=2ahUKEwiH_urs8ubuAhVBfX0KHcLDCgsQ6AEwAXoECAYQAg#v=onepage&q&f=false [Google Scholar]
R. Hayati, Yusmanizar Mustafril, H. Fauzi. Kajian fermentasi dan suhu pengeringan pada mutu kakao (Theobroma cacao L.) [Study of fermentation and drying temperature in cacao quality (Theobroma cacao L.)]. JTEP. 26,2:129–135(2012). [in Bahasa Indonesia].https://doi.org/10.19028/jtep.026.2.25por https://scholar.google.co.id/scholar?hl=id&as_sdt=0%2C5&q=Kajian+Fermentasi+dan+Suhu+Pengeringan+pada+Mutu+Kakao+%28Theobroma+cacao+L.%29&btnG= [Google Scholar]
R.Tonda, L. Zalizar, W. Widodo, R.H. Setyobudi, D. Hermawan, D. Damat, E.D. Purbajanti, et al., Jordan J. Biol. Sci., 15, 5: 879–886 (2022) https://doi.org/10.54319/jjbs/150517 [CrossRef] [Google Scholar]
R.H. Setyobudi, S.K. Wahono, P.G. Adinurani, A. Wahyudi, W. Widodo, M. Mel, et al., MATEC Web Conf., 133, 01039 : 1–13 (2018) https://doi.org/10.1051/matecconf/201816401039 [Google Scholar]
A. Wahyudi, D. Pamungkas, L. Hendraningsih, and Z.V. Gaile, Proc. Pak. Acad. Sci.: B, 54, 1: 41–45 (2021) https://ppaspk.org/index.php/PPAS-B/article/view/374 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.