Open AccessPENGARUH STEAM BLANCHING DAN PENGERINGAN BIJI KAKAO NON FERMENTASI TERHADAP KANDUNGAN TOTAL FLAVONOID, TOTAL FENOL, DAN ANTIOKSIDAN (Effect of Steam Blanching and Drying of Unfermented Cocoa Beans to Flavonoid Total, fenol Total, and Antioxidant)
Author(s) -
Rosniati Kasim,
Medan Yumas,
wahyuni Daming,
Melia Aryanti,
Dwi Indriana
Publication year - 2019
Publication title -
jurnal industri hasil perkebunan/jurnal industri hasil perkebunan (journal of plantation based industry)
Language(s) - English
Resource type - Journals
eISSN - 2477-0051
pISSN - 1979-0023
DOI - 10.33104/jihp.v14i2.5488
Subject(s) - blanching , food science , chemistry , flavonoid , antioxidant , organic chemistry