Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.)

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About The Authors

Dimas Rahadian Aji Muhammad
ORCID iD https://www.scopus.com/authid/detail.uri?origin=AuthorProfile&authorId=57190934033&zone=
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
Indonesia

Arina Nur’aini
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
Indonesia

Ardiba Rakhmi Sefrienda
ORCID iD https://www.scopus.com/authid/detail.uri?authorId=57216869562
Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Bogor
Indonesia

Siswanti Siswanti
ORCID iD https://www.scopus.com/authid/detail.uri?authorId=57196010843&origin=resultslist
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
Indonesia

Asri Nursiwi
ORCID iD https://www.scopus.com/authid/detail.uri?authorId=57193126705&origin=resultslist
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
Indonesia

Joel Garcia Juvinal
ORCID iD https://www.scopus.com/authid/detail.uri?authorId=57188688530&origin=resultslist
Department of Food Science and Technology, College of Home Science and Industry, Central Luzon State University, Munoz
Philippines

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