参考文献 References
[1] M. Apriyanto, S. Sutardi, S. Supriyanto, and E. Harmayani. (2017). “Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti.” agriTECH, vol. 37, no. 3, pp. 302-311, 2017.
[2] M. Haile and W. H. Kang. (2019). “The harvest and post-harvest management practices’ impact on coffee quality,” Coffee-Production Res., 2019, [Online]. Available: https://books.google.com/books?hl=en&lr=&id=ikv9DwAAQBAJ &oi=fnd&pg=PA59&dq=microbes+fermentation+cocoa+bean+quality&ots=COtGCjq_82&sig=2cNlY00zG_Bqh28iFQWpQCCXtY4.
[3] K. F. Chai, N. M. Adzahan, R. Karim, Y. Rukayadi, et al. (2018). “Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings,” Sains …. journalarticle.ukm.my, 2018, [Online]. Available: http://journalarticle.ukm.my/12500/1/07 Kong Fei Chai.pdf.
[4] H. B. Horta-Téllez, A. P. Sandoval-Aldana, et al. (2019). “Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia,” Dyna. scielo.org.co, 2019, [Online]. Available: http://www.scielo.org.co/scielo.php?pid=S0012-73532019000300233&script=sci_arttext&tlng=en.
[5] L. C. Pinto, T. P. de Oliveira, R. de Souza, et al. (2021). “Probiotic kefir‐fermented beverage‐based Colocasia esculenta L.: Development, characterization, and microbiological stability during chilled storage,” J. Food …, 2021, doi: 10.1111/jfpp.15113.
[6] M. Apriyanto and M. C. B. Umanailo. (2019). “Decrease Polyphenols , Ethanol , Lactic Acid , and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum,” Int. J. Sci. Technol. Res., vol. 8, no. 10, pp. 461-465, 2019.
[7] I. R. S. Maigua. (2020). Estudio de los principales componentes químicos no volátiles asociados a la calidad del cacao “Nacional” de Ecuador, como herramienta en la certificación de origen (Study of the main non-volatile chemical components associated with the quality of "national" cacao in Ecuador, as a tool in the certification of origin). repositorio.upct.es, 2020.
[8] F. Sobotta. (2019). Precursors of chocolate aroma–flavour profile comparisons of traditionally fermented cocoa and cocoa beans from fermentation-like incubation by means of HS-SPME …. reposit.haw-hamburg.de, 2019.
[9] J. A. Aldrete-Tapia, D. E. Miranda-Castilleja, et al. (2018). “Pursuing the perfect performer of fermented beverages: GMMs vs. Microbial Consortium,” … Fermented Food …, 2018, [Online]. Available: https://books.google.com/books?hl=en&lr=&id= CQj8DwAAQBAJ&oi=fnd&pg=PA87&dq=inoculum+microbes+artificial+fermentation+cocoa+bean&ots=m4ao0W297I&sig=ThOOveBuLvyIyiditgH83vamcgo.
[10] N. Niemenak, J. V. E. Eyamo, S. A. M. Djabou, et al. (2020). “Assessment of the profile of free amino acids and reducing sugars of cacao beans from local Cameroonian Trinitario (SNK varieties) and Forastero (TIKO …,” Journal of Applied …. researchgate.net, 2020, [Online]. Available: https://www.researchgate.net/profile/Nicolas-Niemenak/publication/34895 9863_Assessment_of_the_profile_of_free_amino_acids_and_reducing_sugars_of_cacao_beans_from_local_Cameroonian_Trinitario_SNK_varieties_and_Forastero_TIKO_varieties_using_fermentation-li.
[11] L. S. Ribeiro, M. Miguel, S. R. Evangelista, et al. (2017). “Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage,” Food Research …. Elsevier, 2017, [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0963996916306056.
[12] Nurhayati and M. Apriyanto. (2021). “Sensory evaluation of chocolate bar products materials of dry cocoa seeds in various fermentation treatment,” Czech J. Food Sci., 2021.
[13] J. M. Gutierrez. (2019). “Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation,” XXIV Workshop on the Developments in the Italian PhD …. iris.unito.it, 2019, [Online]. Available: https://flore.unifi.it/retrieve/handle/2158/1193320/480924/Atti Workshop4 eng vdef-convertito.pdf#page=471.
[14] M. Apriyanto. (2020). “Studi Mikrobia dan Biokimia Fermentasi Biji Kakao Kering,” J. Teknol. Pertan., vol. 9, no. 1, pp. 1-5, 2020.
[15] M. Apriyanto. (2017). “Analysis of amino acids in cocoa beans produced during fermentation by high performence liquid chromatography (HPLC),” Int. J. Food Ferment. …, 2017, [Online]. Available: https://www.indianjournals.com/ ijor.aspx?target=ijor:ijfft&volume=7&issue=1&article=003.
[16] M. Apriyanto. (2016). “Changes in chemical properties of dreid cocoa (Theobroma cacao) beans during fermentation,” Int. J. Fermented Foods, vol. 5, no. 1, pp. 11-16, 2016.
[17] Y. B. Saunshi, M. V. S. Sandhya, N. K. Rastogi, and P. S. Murthy. (2020). “Starter consortia for on-farm cocoa fermentation and their quality attributes,” Prep. Biochem. Biotechnol., vol. 50, no. 3, pp. 272-280, 2020, doi: 10.1080/10826068.2019.1689508.
[18] Ahmad, et al. (2021). “Student Responses During Online Learning in the Covid-19 Pandemic Period Student Responses During Online Learning in the Covid-19 Pandemic Period,” J. Phys. Conf. Ser., vol. 1764, no. 1, p. 012125, 2021. doi: 10.1088/1742-6596/1764/1/012125.
[19] E. O. Afoakwa, A. S. Budu, H. Mensah-brown, and J. Felix. (2014). “Changes in Biochemical and Physico-chemical Qualities during Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma cacao) Beans,” J Nutr. Heal. Food Sci, 2014.
[20] M. Apriyanto. (2021). “Monograf: PENINGKATAN MUTU BIJI KAKAO PETANI.” repository.unisi.ac.id, 2021, [Online]. Available: http://repository.unisi.ac.id/134/1/Monograf Mulono.Okay_rev.pdf.
[21] M. Apriyanto, Y. Riono, and R. Rujiah. (2020). “Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi,” AGRITEKNO J. Teknol. …, 2020, [Online]. Available: https://ojs3.unpatti.ac.id/index.php/agritek no/article/view/2145.
[22] M. Apriyanto, Sutardi, E. Harmayani, and Supriyanto. (2017). “Amino acid analysis of cocoa fermented by High Performeance Liquid Chromatography (HPLC),” Asian J. Dairy Food Res., vol. 36, no. 2, pp. 156-160, 2017.