Sukrisno Widyotomo

Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

Kiki Fibrianto, La Ode Muhammad Fajrul Azhar, Sukrisno Widyotomo et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 2021 · 30 citations · Full text

Food Chemistry, Nutrition, Domestic Chocolate Industry +12

Prediction of Caffeine Content in Java Preanger Coffee Beans by NIR Spectroscopy Using PLS and MLR Method

I Wayan Budiastra, Sutrisno Sutrisno, Sukrisno Widyotomo et al. · IOP Conference Series Earth and Environmental Science · 2018 · 27 citations · Full text

Food Chemistry, Caffeine Content, Nir Spectroscopy +5

Classification of Arabica Java Coffee Beans Based on Their Origin using NIR Spectroscopy

Fajri Kurniawan, I Wayan Budiastra, Sutrisno Sutrisno et al. · IOP Conference Series Earth and Environmental Science · 2019 · 14 citations · Full text

Food Chemistry, Nir Spectroscopy, Agricultural Chemistry +15

Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition

Yusianto, Sukrisno Widyotomo · Pelita Perkebunan (a Coffee and Cocoa Research Journal) · 2013 · 11 citations · Full text

Fermentation Agents, Arabica Coffee, Flavor Profiles +19