AGUNG WAHYU SUSILO text JEMBER, JAWA TIMUR PUSAT PENELITIAN KOPI DAN KAKAO INDONESIA 2014 id 1. 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), KETAHANAN -- KLON KAKAO -- INOKULASI BUAH NONE 0215-0212 240115 20240115031723 INLIS000000000001116 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)