In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on physicochemical, thermal morphology behavior Mangifera pajang seed fat (MPSF) were investigated. The results showed that yield, crystalline structures MPSF significantly (p<0.05) influenced by extraction solvents. Hexane gave highest yield (7.67%) with low unsaturation value (52.13 g iodine/g) compared et...

Jambewangi village cocoa farmers market their beans individually and in small quantities, so they’re a low bargaining position. In addition to not optimally the role of each institution, they also haven’t coordinated cooperated promote cocoa. Researchers need research design institutional synergies agribusiness supply chain. The was conducted villages, center production Banyuwangi. chain is bas...

Chocolate glaze is a large-tonnage component of various branches food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening certain types products; the ingress moisture, increases shelf life confectionery, etc. At first stage, main problems production confectionery indust...