1Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
2Biology Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
3Laboratorium Pusat Penelitian Kopi dan Kakao, Indonesia
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@article{JKSA18891, author = {Meiny Suzery and Sriani Hendarko and Sulistyowati Sulistyowati and Nazli Nazli and Bambang Cahyono}, title = {Komponen Kimia dari Aroma Biji Theobroma cacao L.}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {2}, number = {1}, year = {1999}, keywords = {Thebroma cacao L.; kakao; aroma; analisis kimia}, abstract = {Telah dilakukan studi kimia terhadap komponen aroma dalam biji kakao jenis mulia (Theobroma cacao L.). Dengan indera penciuman, hasil analisis menunjukkan bahwa fermentasi selama 4 hari memberi aroma yang lebih baik dibanding dengan tanpa fermentasi, sebanding dengan makin banyaknya puncak pada kromatogramnya. Melalui Gas Kromatografi - Spektrometri massa (GCMS), analisis kimia beberapa komponen utama penyusun aroma kopi dapat diinterpretasikan.}, issn = {2597-9914}, pages = {1--6} doi = {10.14710/jksa.2.1.1-6}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/18891} }
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