Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis by Noor Ariefandie Febrianto

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Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis by Noor Ariefandie Febrianto

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Optimization study of ultrasound-assisted polyphenol extraction from cocoa powder and utilization of its grounds using papain solution. by Noor Ariefandie Febrianto, Teguh Wahyudi

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Development of cardamom herbal coffee beverages: a study of physicochemical characteristic and consumer perception towards sensory properties by Noor Ariefandie Febrianto, Viki Maulina, Djumarti

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Antioxidant Properties of Cocoa Pod Husk Powder as Affected by Slicing and Oven-Drying by Siti Nur Azizah, Noor Ariefandie Febrianto, . Sukardi

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Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content by Noor Ariefandie Febrianto, Khalimatus Sa'diyah, Tejasari Tejasari

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Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans by Ariza Budi Tunjung-Sari, Misnawi Jati, Noor Ariefandie Febrianto, Teguh Wahyudi

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Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture by Misnawi Misnawi, Ariza Budi Tunjungsari, Noor Ariefandie Febrianto, Resa Setia Adiandri, Fahrizal Fahrizal, Fahrurrozi Fahrurrozi

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