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Issue Title
 
Vol 2, No 2 (2015): Jurnal Tanaman Industri dan Penyegar Mechanical Pretreatment Bio-Processing Technology in Improving Quality of Cocoa Beans Abstract
Sumanto Sumanto, Dedi Sholeh Efendi, Bambang Prastowo
 
Vol 3, No 2 (2016): Jurnal Tanaman Industri dan Penyegar Physical Quality and Flavor of Arabica Coffee Beans Fermented by Probiotic Microbes from Civet Digestive System Abstract
Juniaty Towaha, Rubiyo Rubiyo
 
Vol 3, No 1 (2016): Jurnal Tanaman Industri dan Penyegar Quality Improvement of Non Fermented Cocoa Bean Through Pre-Incubation Treatments Abstract
M. Iqbal Prawira Atmaja, Haryadi Haryadi, Supriyanto Supriyanto
 
Vol 6, No 1 (2019): Jurnal Tanaman Industri dan Penyegar The Effect of Cherry Soaking Duration and Fermentation on Hull Skin Color and Cup Quality of Robusta Coffee Abstract
Khalimatus Sa'diyah, Usman Ahmad, Sukrisno Widyotomo, Yusianto Yusianto
 
Vol 6, No 1 (2019): Jurnal Tanaman Industri dan Penyegar Microbial Activities in Cocoa (Theobroma Cacao L.) Pulp During Fermentation With Ragi Tape Addition Abstract
Eko Heri Purwanto, Sigit Setyabudi, Supriyanto Supriyanto
 
Vol 4, No 3 (2017): Jurnal Tanaman Industri dan Penyegar Effects of Fruit Maturity, Bean Fermentation and Roasting Time on Physico-Chemical Characters of Robusta Coffee Abstract
Elsera Br Tarigan, Juniaty Towaha
 
Vol 4, No 3 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri EFFECT OF FERMENTATION TECHNOLOGY ON THE INCREASING OF COCOA BEANS QUALITY AND FARMERS’ INCOME Abstract  PDF
Achmad Djauhari, Abdul Muis Hasibuan, Rubiyo Rubiyo
 
Vol 4, No 1 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Efisiensi Produksi Kakao Fermentasi pada Perkebunan Rakyat di Bali dengan Pendekatan Stochastic Frontier Abstract  PDF
Jemmy Rinaldi, Anna Fariyanti, Siti Jahroh
 
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