Oklusi adalah fenomena kompleks yang melibatkan gigi, ligamen periodontal, rahang, temporomandibular joint, otot-otot dan sistem saraf. Maloklusi dihubungkan dengan kurang idealnya bentuk gigi-geligi secara keseluruhan dalam keadaan oklusi sentrik.…
Fermentation is used mainly to free the beans from the pulp, preventing growth, improving appearance, and facilitating subsequent process. Nowadays, fermentation becomes one of the important steps for better quality and taste of chocolatte.…
Pengaruh pemanasan terhadap perolehan lemak kakao selama pengepresan biji kakao menggunakan pengepres mekanis telah diteliti. Variabel percobaan mencakup tekanan 30 dan 40 MPa dengan variasi suhu 50-90oC. Kandungan lemak rata-rata pada biji kakao…
Due to increasing demand of petroleum and limited source of fossil fuel, it isneeded to explore and find source of a renewable energy. The biomass from agricultural residues, forest and farm waste has been known as a great source of energy and can…
The purposes of using CBS in this research is to improve the physical properties and quality of appereance and structure stability of chocolate bar. Based on chemical composition, CBS and Cocoa butter have different profile, but they have similar…
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar…
It is not necessary to point out that no textbook is flawless. Each and every textbook has a number of potential strengths as well as limitations within its contents or its application in the teaching learning process. This research covers the…
ABSTRAKVitiligo adalah kelainan kulit berupa gangguan depigmentasi yang bersifat kronis dan asimptomatik yang terjadi akibat penghancuran melanosit. Efek dari penyakit kulit ini dapat mengganggu kualitas hidup penderitanya. Tujuan penelitian ini…