02764     2200433   4500001002100000005001500021035002000036008004100056020001400097041000700111082000900118100002300127700001900150700002000169700001900189700002100208700001800229700002000247700002800267700002000295700001600315700002000331700002300351700001600374700003000390700002100420700002000441700002000461700002000481700001800501700001800519700002200537700002000559245004500579260007500624500157400699650004602273990001102319INLIS00000000000111620240115031723  a0010-0921001116240115                |          |        a0215-0212  aid  aNONE0 aAGUNG WAHYU SUSILO0 aJOHN BAKO BAON0 aDWI SUCI RAHAYU0 aHENDY FIRMANTO0 aTRIANI HARDIYATI0 aSETYO PURWOKO0 aUNTUNG SURAPATI0 aWAN NADIAH WAN ABDULLAH0 aPONENDI HIDAYAT0 aSYLVIA SJAM0 aNOOR ARIEFANDIE0 aENDANG SULITYOWATI0 aADE ROSMANA0 aNOOR ARIEFANDIE FEBRIANTO0 aINDAH ANITA-SARI0 aMUHAMMAD GHORIR0 aM. DANIAL RAHIM0 aUTTHAPON ISSARA0 aASTITI RAHAYU0 aSURYO WARDANI0 aVIEN SARTIKA DEWI0 aTAJUL ARIS YANG1 aPELITA PERKEBUNAN VOL 30 NO 1 APRIL 2014  aJEMBER, JAWA TIMUR :bPUSAT PENELITIAN KOPI DAN KAKAO INDONESIA,c2014  a1. EVALUASI KETAHANAN BEBERAPA KLON KAKAO (THEOBROMA CACAO L.) TERHADAP PHYTOPHTHORA PALMIVORA [EVALUATION OF RESISTANCE OF COCOA CLONES (THEOBROMA CACAO L.) TO PHYTOPHTHORA PALMIVORA], 2. PENGARUH POLYETHYLENE GLYCOL 6000 DAN LAMA PENYIMPANAN TERHADAP MUTU BENIH KAKAO (THEOBROMA CACAO L.) [EFFECT OF POLYETHYLENE GLYCOL 6000 AND STORAGE PERIOD ON SEED QUALITY OF COCOA (THEOBROMA CACAO L.)], 3. PENGARUH PAKAN TEPUNG SARI TERHADAP PARASITISASI DAN PEMANGSAAN CEPHALONOMIA STEPHANODERIS PADA HYPOTHENEMUS HAMPEI (EFFECT OG POLLEN FEED ON PARASITIZATION AND PREDATISM OF CEPHALONOMIA STEPHANODERIS ON HYPOTHENEMUS HAMPEI), 4. KEEFEKTIFAN SERAI, BAWANG PUTIH DAN BUNGA PAITAN SEBAGAI INSEKTISIDA NABATI TERHADAP PENGHISAP BUAH KAKAO HELOPELTIS ANTONII (THE EFFECTIVENESS OF LEMONGRASS, GARLIC, AND TREE MARIGOLD AS BOTANICAL INSECTICIDES IN CONTROLLING OF COCOA MIRID, HELOPELTIS ANTONII), 5. ISOLASI MIKROBA DARI EKSTRAK BUAH NENAS DAN APLIKASINYA TERHADAP PENYAKIT BUSUK BUAH, PHYTOPHTHORA PALMIVORA (MICROBIAL ISOALATION DERIVED FROM PINEAPPLE EXTRACT AND ITS APPLICATION ON COCOA POD ROT DISEASE, PHTOPHTHORA PALMIVORA), 6. PENURUNAN CEMARAN MIKROORGANISME PADA PROSES PENGUKUSAN BIJI KAKAO MENGGUNAKAN KOLOM PENGUKUS (REDUCTION OF MICROBE CONTAMINATION THROUGH STEAMING PROCESS TO COCOA BEANS USING STEAMING CHAMBER), 7. THERMAL BEHAVIOR, MICROSTRUCTURE, AND TEXTURE PROPERTIES OF FERMENTED-ROASTED RAMBUTAN SEED FLAT AND COCOA BUTTER MIXTURES (PERILAKU SUHU, STRUKTUR MIKRO, DAN SIFAT TEKSTUR CAMPURAN LEMAK BIJI RAMBUTAN TERFERMENTASI-TERSANGRAI DAN LEMAK KAKAO), 4aKETAHANAN -- KLON KAKAO -- INOKULASI BUAH  aS 2572