Tri Marwati

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Endang Sutriswati Rahayu, Rokhmat Triyadi, Rosyida N. B. Khusna et al. · Fermentation · 2021 · 33 citations · Full text

Acetic Acid Bacteria, Engineering, Mycotoxins +16

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Ariza Budi Tunjung Sari, Fahrurrozi Fahrurrozi, Tri Marwati et al. · International Journal of Food Science · 2023 · 27 citations · Full text

Food Chemistry, Nutrition, Food Fermentation +10

Inhibition the growth of fungi and improving the quality of cocoa beans through fermentation using lactic acid bacteria

Tri Marwati, Purwaningsih Purwaningsih, Titiek Farianti Djaafar et al. · IOP Conference Series Earth and Environmental Science · 2021 · 11 citations · Full text

Cocoa Beans, Food Fermentation, Food Spoilage +11

Microbiology, Chemical, and Sensory Characteristics ofCocoa Powder: The Effect of Lactobacillus plantarum HL-15as Culture Starter and Fermentation Box Variation

Titiek Farianti Djaafar, Dhea Cynthia Monika, Tri Marwati et al. · Digital Press Life Sciences · 2020 · 10 citations · Full text