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…
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…
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…
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…
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.…
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.…
Written exam is the format most often used to assess the extent of student learning achievement. The advantages of written exam are more easily prepared and relatively more economical when compared with clinical examination test. Block’s written…