PENENTUAN KINETIKA ENZIM POLIGALAKTURONASE (PG) ENDOGENOUS DARI PULP BIJI KAKAO

by G.P. GANDA PUTRA
Published 2014-04-01

Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

by G.P. Ganda-Putra, L.P. Wrasiati, N.M. Wartini
Published 2010-08-01

PERBEDAAN KANDUNGAN SENYAWA VOLATIL DAUN SALAM (Eugenia polyantha Wight) PADA BEBERAPA PROSES CURING The Difference of Volatile Compounds of Bay Leaf (Eugenia polyantha Wight.) in...

by Ni Made Wartini, Putu Timur Ina, G.P. Ganda Putra
Published 2012-05-01

Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao

by G.P. Ganda Putra, Ni Made Wartini, Luh Putu Trisna Darmayanti
Published 2017-03-01

TEKNOLOGI PEMANFAATAN CAIRAN PULPA HASIL SAMPING PENGOLAHAN KAKAO DI DESA ANGKAH, KECAMATAN SELEMADEG BARAT, KABUPATEN TABANAN

by G. P. Ganda Putra, N. M. Wartini, I.W.G.S. Yoga
Published 2016-05-01

KARAKTERISASI ENZIM POLIFENOL OKSIDASE BIJI KAKAO (Theobroma cacao Linn.) Characterization of Polyphenol Oxidase Enzyme of Cocoa Beans (Theobroma cacao Linn.)

by G.P. Ganda Putra, N.M. Wartini, A.A.M. Dewi Anggreni
Published 2012-05-01