Dr. Ir. MisnawiKepala Peneliti

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Keahlian Khusus: Taster citarasa kopi dan kakao

Biodata
  • Nama Lengkap: Dr. Ir. Misnawi
  • Alamat: Perum Pesona Regency AB10, Patrang, Jember 68111
  • email: misnawi@yahoo.com
  • NIK: 111 000 217
  • Tempat dan Tanggal Lahir: Jember, 6 Juni 1966
  • Pendidikan Tertinggi: S-3

Riwayat

JenjangInstansi & Bidang IlmuTahun Lulus
Sekolah Dasar (SD)SD Sukokerto1978
Sekolah Dasar (SMP)SMP Sukowono1981
Sekolah Menengah Teknologi Pertanian (SMTP)SMTP Jember1984
Strata 3 (Ph. D.)Faculty of Food Science and Biotechnology- Universiti Putra Malaysia - disiplin ilmu “Food Chemistry and Biochemistry”.2003
Strata 2 (M.Sc)Faculty of Food Science and Biotechnology- Universiti Putra Malaysia - disiplin ilmu “Food Chemistry and Biochemistry”.konversi ke Strata 3 tahun 2001
Strata 1 (Ir.)Fakultas Pertanian, Universitas Muhammadiyah, Jember1990
Post DoctoralFaculty of Food Science and Biotechnology- Universiti Putra Malaysia2003 - 2004
#Nama Pelatihan
1Lead auditor ISO 9000
2IG di Paris dan Switzerland
3Berbagai program sertifikasi (Utz, CAFE Pranctices, 4C, Organic dll)
4Hazard Analytical Control Point (HACCP)
5Uji Citarasa Kopi
6Penerbitan dan Pengelolaan Majalah Pertanian
7Scientific writing and presentation, Statistical analysis, desain web site, alsin pertanian.
#Nama JabatanPeriode
1.Ajun Peneliti Madya20 Mei 2005 – 14 Juni 2006
2.Peneliti Madya15 Juni 2006 – 29 Maret 2012
3.Peneliti Utama30 Maret 2012 – sekarang
#Nama PekerjaanPeriode
1.Teknisi kontrak (masa percobaan)Juni 1984 – Juni 1985
2.Teknisi pasca panenJuni 1985 – Juni 2004
3.Tugas belajarNovember 1999 – Mei 2004
4.Peneliti pasca panenJuli 2004 – sekarang
5.Kepala Bidang Penelitian, Pusat Penelitian Kopi dan Kakao Indonesia3 Oktober 2012 s/d 27 Desember 2013
6.Kepala Balai Penelitian Kakao/Kepala Bidang Penelitian Kakao27 Desember 2013 s/d 31 Juli , 2015
7.Direktur Pusat Penelitian Kopi dan Kakao Indonesia1 Agustus 2015 s/d sekarang

Pencapaian

#Nama Penghargaan
1.Penghargaan Peneliti Berprestasi Bidang Inovasi Teknologi Perkebunan, 2011
2.Menteri Pertanian Republik Indonesia Nomer 4236/Kpts/KP.450/10/2011, tanggal 13 Oktober 2011 100 Inovasi Indonesia Terbaik 2008
3.pada Peringatan Hari Kebangkitan Teknologi Nasional, Istana Negara, 8 Agustus 2008. Kementerian Negara Riset dan Teknologi Republik Indonesia
4.Peneliti Berprestasi 2006 Pusat Penelitian Kopi dan Kakao Indonesia
5.Kepala Bidang Penelitian, Pusat Penelitian Kopi dan Kakao Indonesia
6.Pemenang I - Post Graduate Paper Competition 2000, dari Malaysian Institute of Food Technologist (MIFT)
7.Pemenang II - Post Graduate Paper Competition 2003, dari Malaysian Institute of Food Technologist (MIFT)
8.Best presentation (Peringkat II) - Post Graduate Presentation Competition during the 7th ASEAN Food Conference, Manila, Philippine, 19-22 November, 2000
9.Peserta terbaik (Peringkat I) - Pelatihan Penggunaan Peralatan Pertanian, Bogor 23 January – 11 February, 1994
10.Peserta Terbaik ke-3 Pelatihan dan seleksi coffee taster di Pusat Penelitian Kopi dan Kakao, 1996
11.Pemenang I untuk kategori “Bahan Pameran” dan Pemenang II untuk Kategori “Topik Penelitian” dari Faculty of Food science and Biotechnology, dalam rangka “the 25th Anniversary of Faculty of Food Science and Biotechnology”, Universiti Putra Malaysia 2002. Poster: “Improvement of cocoa flavour quality”
12.Medali Perak dari Universiti Putra Malaysiadalam “Invention & Research Exhibition 2002”. Penelitian: “An emerging technology in improving the quality of under-fermented cocoa beans”
13.Medali Perunggu dari Universiti Putra Malaysia, dalam “Invention & Research Exhibition 2003”. Penelitian: “Production of polyphenol from cocoa beans: a two in one technology”
#Nama PatenNomor Paten
1.Metode Feremtasi Biji Kakao Kering.IDP000037933
2.Proses Pengolahan Biji Kakao Non Fermentasi Untuk Menghasilkan Ekstrak PolifenolIDP000038428
#Judul Karya Tulis Ilmiah
1.Misnawi, Oktafiandhika D. P., dan Noor A. F (2014). Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying : a response surface approach. International Food Research Journal. 21 (5) : 1843-1850, Indek : SCOPUS, EBSCO, CHEMICAL ABSTRACT, ProQuest, CABI & AGRICOLA (40)
2.Misnawi, Teguh W., Susijahadi, Eka N. D. dan Noor A. F (2014). The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying. International Food Research Journal. 21 (1) : 111-118, Indek : SCOPUS, EBSCO, CHEMICAL ABSTRACT, ProQuest, CABI & AGRICOLA (40)
3.Ariza Budi Tunjung Sari, Mahriani, Gusti Agung Perias Tiningrum, Teguh Wahyudi, Misnawi (2015). Cocoa extract indicated has activity on selectively killing breast cancer cells. The Journal of Tropical Life Science. Vol. 5, No. 3, pp. 128-132, September 2015, Indek : DOAJ, Index Copernicus, CABI, GoogleScholar, cross ref (30)
4.Ariza B. T. S., Mufida D. C., Fatima N. N., Hendrayati T. I., Teguh W., Misnawi (2014). In vitro antibacterial activity of cocoa ethanolic extract againts Escherichia coli. International Food Research Journal. 21 (3) : 935-940, Indek : SCOPUS, EBSCO, CHEMICAL ABSTRACT, ProQuest, CABI & AGRICOLA (40)
5.Misnawi (2012). Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter. International Food Research Journal 19(4): 1589-1594.
6. Misnawi, Teguh, W., Susijahadi, Eka, N. D. & Noor, A. F. (2014). The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying. International Food Research Journal 21(1): 111-118.
7.Misnawi & Teguh, W. (2012). Challenges of sustainable coffee certification in Indonesia. International Coffee Organization – Seminar on the Economic, Social and Environmental Impact of Certification, London, 25 Septeber 2012 (published on line).
8. Misnawi (2010). Changes in polyphenol, tannin and antioxidant as affected by cocoa liquor roasting, in Cocoa Chemistry and Technology, Eds Misnawi, J. & T. Wahyudi. Lambert Academic Publising Co., Germany. ISBN 978-3-8433-7284-8, 147-177.
9.Farah, D.M.H., Zaibunnisa, A.H. & Misnawi (2012). Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide. International Food Research Journal 19(4): 1355-1359.
10.Misnawi (2013). Producer Country Profiles: Indonesia, in Coffee, A Comprehenship Guide to the Bean, the Beverage and the Industry, Eds Robert W. Watson, J. Morris & S. Steiman. Rowman & Littlefield, Printed in USA. ISBN 978-1-4422-1440-8, 141-145.
11.Ku Madihah K. Y., Zaibunnisa A. H, Norashikin S., Rozita O. & Misnawi J. (2012). Optimization of Roasting Conditions for High-Quality Robusta Coffee. ELSIVIER, APCBEE Procedia 4 (2012), 209-214.
12.Farah, D. M. H., Zaibunnisa, A. H., Misnawi, J. and Zainal, S., (2012). Effect of Roasting Process on the Concentration of Acrylamide and Pyrazines in Roasted Cocoa Beans from Different Origins. ELSIVIER, APCBEE Procedia 4 (2012), 204-208.
13. Farah, D.M.H., Zaibunnisa, A.H., and Misnawi (2012). Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology. Pelita Perkebunan, 28(1) 2012, 54-61.
14.Ku Madihah, K.Y., Zaibunnisa, A.H., Norashikin, S., Rozita, O. & Misnawi, J. (2013). Optimization of roasting conditions for high-quality Arabica coffee. International Food Research Journal 20(4): 1623-1627.
15.Ismayadi C., Ariza Budi T.S. & Misnawi (2010). Gas chromathography – mass spectrophotometry in tandem with sensory analysis for identification of Luwak Arabica Coffee. 23rd International Conference on Coffee Science Proceeding. Bali, 3-8 October 2010, 168-172.
16.Misnawi, Ariza B.T.S., Teguh W. & Nadya F.H. (2010). Formulation and qality characteristics of cocoa polyphenol effervesscent tablet. Prosiding International Conference, Exhibition and Short Course on Nutraceutical and Functional Food ISNFF (International Society for Nutraceutical and Functional Foods), Bali-Indonesia, 11-15 Oktober 2010, 267-278.
17.Misnawi & Ariza, B.T.S. (2011). Use of Gas Chromatography–Olfactometry in combination with Solid Phase Micro Extraction for cocoa liquor aroma analysis. International Food Research Journal 18, 801–807.
18.Misnawi (2010). Overview on cocoa beans and its processing. In Cocoa Chemistry and Technology, Eds Misnawi, J. & T. Wahyudi, Lambert Academic Publising Co., Germany. ISBN 978-3-8433-7284-8, 37-70.
19.Gfrerer, M., Misnawi & Ariza, B.T.S (2009). Cocoa butter soap from Indonesian Cocoa Farmers as a high end product. Proceedings of the 16th International Cocoa Research Conference 2009, Bali, 16-21 November 2009, 941-948.
20. Gfrerer, M. & Misnawi (2009) A sustainable economic development approach in the cocoa business: Cocoa farmers on the way to become cocoa enterpreneurs. Proceedings of the 16th International Cocoa Research Conference 2009, Bali, 16-21 November 2009, 1069-1082.
21. C.L. Hii, C.L. Law, S. Suzannah, Misnawi & M. Clarke (2009). Polyphenol in cocoa (Theobroma cacao L). Asian Journal of Food and Agro-Industry, 2(04), 702-722.
22.Sulistyowati & Misnawi (2008). Effects of alkali concentration and conching temperature on antioxidant activity and physical properties of chocolate. International Food Research Journal, 15(3), 297–304.
23.Misnawi & T. Wahyudi (2004). Potential uses of cocoa bean infested by Conopomorpha cramarella for polyphenol extraction. ASEAN Food Journal, 15(1), 27-34.
24.Misnawi and Jinap S. (2004). Polyphenol changes during fermentation and their impacts on astringency and bitterness of cocoa bean. ASEAN Food Journal, 13(1), 1-13.
25.Misnawi, Jinap S., Jamilah B. and Nazamid S. (2005). Changes in polyphenol ability to produce astringency during roasting of cocoa liquor. Journal of the Science of Food and Agriculture, 85, 917–924.
26.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2004a). Effects of polyphenol on pyrazines formation during cocoa liquor roasting. Food Chemistry, 85, 73-80.
27.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2004b). Sensory properties of cocoa liquor as affected by polyphenol concentration and roasting duration. Food quality and Preference, 15, 403-409.
28.Misnawi, Siti-Nafisyah M.R., Norhamimah R., Jinap S., Nazamid S. & Jamilah B. (2003). Production of Polyphenols from Cocoa Beans: A Two in One Technology. Makalah di 2nd Food Science & Technology Seminar, Malaysian Institute of Food Technologist, 18 hal.
29.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2003). Effects of Incubation and Polyphenol Oxidase Enrichment on Color, Fermentation Index, Procyanidin and Astringency of Unfermented and Partly Fermented Cocoa Beans. International Journal of Food Science and Technology, 38(3), 285–295.
30Misnawi, Jinap, S., Nazamid, S. & Jamilah, B. (2002). Activation of Remaining Key Enzymes in Dried Under-Fermented Cocoa Beans and Its Effect on Aroma Precursor Formation. Food Chemistry, 78(4), 407-417.
31.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2002). Oxidation of Polyphenols in Unfermented and Partly Fermented Cocoa Beans by Cocoa Polyphenol Oxidase and Tyrosinase. Journal of the Science of Food and Agriculture, 82(5), 559-566.
32.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2003). Effects of Cocoa Liquor Roasting on Polyphenol Content, Hydropho bicity and Astringency. ASEAN Food Journal, 12(2), 103–113.
33.Jinap, S., Thien, L.H. & Misnawi (2003). Fat Migration of Peanut Paste and Palm-mid Fraction Fillings into Dark Chocolate Coatings. ASEAN Food Journal, 12(3), 127-136.
34.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2000). Polyphenol Oxidase Regeneration of Under-fermented Dried Cocoa Beans and Its Possibility to Improve Cocoa Flavor Quality. Proceeding of International Cocoa Research Conference, p. 1025-1032, Kota Kinabalu, Sabah. Malaysia, 9-14 October 2000, Vol. 2.
35.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2000). New Approach in Handling of Under-fermented Cocoa Beans: Reduction of Polyphenols through Enzymatic Oxidation. Proceeding of the 7th ASEAN Food Conference, p. 342-348, Manila, Philippine, 19-22 November 2000.
36.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2002). Impact of Polyphenol Changes during Cocoa Beans Fermentation on Astringency and Bitterness. Malaysian Science and Technology Congress 2002. Kuching, Malaysia, 12-14 Desember 2002.
37.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2002). Effects of Cocoa Liquor Roasting on Polyphenols Content, Hydrophobicity and Tanning Capacity. Scientific Conference on Food Antioxidants, Bangi, Malaysia, 23-24 April 2002.
38.Jinap, S. & Misnawi (2003). The Role of Polyphenols in the Development of Cocoa Flavour. Conference in Conjuction with the Public Institution of Higher Learning R & D Exposition 2003, Putra World Trade Centre, Kuala Lumpur, Malaysia, 9-10 October 2003.
39.Misnawi, Jinap, S., Jamilah, B. & Nazamid, S. (2003). Activation of Remaining Key Enzymes: A New Method in Improving Flavor Quality of Under-fermented Cocoa Beans. Makalah pada Postgraduate Food Research Competition 2002, p. 7-21, FSMB Universiti Putra Malaysia dan Malaysian Institute of Food Technologist.
40.Misnawi, Jinap, S., Nazamid, S. & Jamilah, B. (2003). Improvement of Under-fermented Cocoa Beans Flavour. Malaysian Science and Technology Congress 2003. Kuala Lumpur, Malaysia, 23 -25 September 2003.
41.Jinap, S., Amin, I., Misnawi, Yusep, I., Rashidah, S., Nazamid, S. & Jamilah. B. (2003). Peningkatan Kualiti Perisa Coklat (Improvement of Cocoa Flavour Quality). Abstrak Penyelidikan Sempena Sambutan 25 tahun FSMB, Fakulti Sains Makanan dan Bioteknologi, Universiti Putra Malaysia, p.14-15.
42.Jinap, S., Misnawi, Yusep, I., Amin, I., Nazamid, S. & Jamilah, B. (2002). An Emerging Technology in Improving the Quality of Under-fermented Cocoa Beans. Universiti Putra Malaysia.
43.Jinap, S. & Misnawi (2002). Effects of Cocoa Liquor Roasting on Polyphenol, Hydrophobicity and Antioxidant Activity. 2nd International Meeting on Free Radicals in Health and Disease, Istambul, Turkey, May 8-12, 2002.
#Judul Karya Tulis Ilmiah
1.Teguh Wahyudi, dan Misnawi (2014). Sejarah, perkembangan penelitian, dan prospek kakao. Buku Kakao. Bab 1 hal. 1-18 ISBN : 978-979-420-966-0 1408136-C2E (15)
2.Hendy Firmanto, dan Misnawi (2014). Kimia kakao. Buku Kakao. Bab 23 hal. 547-559. ISBN : 978-979-420-966-0 1408136-C2E (15)
3.Intan Kusumaningrum, C. Hani Wijaya, Feri Kusnandar, Misnawi, dan Ariza Budi Tunjung Sari (2014). Profil aroma dan mutu sensori citarasa pasta kakao unggulan dari beberapa daerah di Indonesia. Jurnal Teknologi dan Industri Pangan. Vol. 25 No. 1 Tahun 2014, Indeks : crossref, DOAJ, CiteFactor, Google Scholar, IPI, ISJD, CABI, EBSCO, SIS. ISSN : 1979-7788 (20)
4.Misnawi, dan Teguh Wahyudi (2014). Sistem sertiifikasi berkelanjutan pada produk kopi (sustainable certification systems in coffee). Review Penelitian Kopi dan Kakao Vol. 2 No. 1 Maret 2014 ISSN : 2337-7259 (3)
5.Ariza Budi Tunjung Sari, Misnawi, dan Teguh Wahyudi (2013). Senyawa-senyawa di dalam biji kopi dan pengaruhnya terhadap kesehatan konsumen (Compounds in coffee beans and their effects on consumers healt). Review Penelitian Kopi dan Kakao Vol. 1 No. 2 Agustus 2013 ISSN : 2337-7259 (3)
6.Misnawi (2010). Sertifikasi Produksi Kopi BerkelanjutanProsiding Simposium Kopi 2010, Bali, 4-5 Oktober 2010, 159-171.
7.Ariza, B.T.S.; Misnawi & Teguh W. (2012). Kajian potensi kakao sebagai sumber obat herbal,). Prosiding Simposium Kakao 2012, Padang, 5- Desember 2012, 200-208.
8.Misnawi (2008). Psyco-cehemical changes during cocoa fermentation and key enzyme involved. Warta Review Pusat Penelitian Kopi dan Kakao Indonesia, 24(1), 53-70.
9.Misnawi (2009). Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting. Pelita Perkebunan, 25(2), 126-140.
10.Misnawi & Ariza, B.T.S. (2011). Analysis of pyrazine and volatile compounds of cocoa beans using solid phase microextraction. Pelita Perkebunan, 27(1), 24-35.
11.Misnawi (2011). Pengaruh fruktosa dan tepung tapioka terhadap sifat fisik dan organoleptik cokelat batangan. Pelita Perkebunan, 27(3), 204-217.
12.Misnawi (2008). Karakteristik campuran lemak kakao dan stearin dalam sistem cokelat susu. Pelita Perkebunan, 24(3), 241-255.
13.Misnawi & T. Wahyudi (2008). Pengaruh konsentrasi stearin dan lesitin terhadap sifat fisik permen cokelat. Pelita Perkebunan, 24 (1), 49-61.
14.Misnawi, Susijahadi, J. Selamat, T. Wahyudi & N. Putriani (2006). Pengaruh konsentrasi alkali dan suhu Koncing terhadap cita rasa, kekerasan dan warna permen cokelat. Pelita Perkebunan, 22 (2), 119-135.
15.Misnawi, Sri-Mulato, S. Widyotomo, A. Sewet, A and Sugiyono (2005). Optimasi suhu dan lama penyangraian biji kakao menggunakan penyangrai skala kecil tipe silinder. Pelita Perkebunan, 21(3), 169-183.
16.Misnawi & Jinap S. (2008). Citarasa, Tekstur dan Warna Cokelat (Bab dalam Buku). KAKAO, Manajemen Agribisnis dari Hulu hingga Hilir, Bab 16, 237-251 + pustaka. Cetakan 1, ACDXXXII/1166/2008; Penerbit Penebar Swadaya, Jakarta.
17.Misnawi, B. Sumartono, T. Wahyudi, C. Ismayadi, R. Riyanto & F. Zakaria (2008). Aspek kesehatan biji kakao dan hasil-hasil penelitiannya. Prosiding Simposium Kakao 2008, Denpasar, 28-30 Oktober 2008, 207-226.
18.Misnawi & T. Wahyudi (2009). Specific problem facing in the production of cocoa bean. Warta Pusat Penelitian Kopi dan Kakao Indonesia, 23(3), 112-128.
19.Wahyudi, T. & Misnawi (2007). Peluang dan tantangan komoditi kakao dan kopi untuk Pasar Eropa. Warta Pusat Penelitian Kopi dan Kakao Indonesia, 23(3), 129-141.
20.Misnawi (2005). Peranan pengolahan dalam pembentukan citarasa cokelat. Warta Pusat Penelitian Kopi dan Kakao Indonesia, 21(3), 136-144.
21.Misnawi & Sulistyowati (2006). Mutu Kopi Indonesia dan peluang peningkatan daya saingnya. Warta Pusat Penelitian Kopi dan kakao Indonesia, 22(3), 127-132.
22.Wahyudi, T. & Misnawi (2007). Fasilitasi perbaikan mutu dan produktifitas kakao Indonesia. Warta Pusat Penelitian Kopi dan kakao Indonesia, 23(1), 32-43.
23.Misnawi (2004). Cokelat: Makanan yang nikmat dan sehat. Warta Pusat Penelitian Kopi dan kakao Indonesia, 20(1), 40-44.
24.Misnawi & T. Wahyudi (2007). Trend in cocoa production, grinding and barrier. Warta Pusat Penelitian Kopi dan kakao Indonesia, 23(2), 51-61.
25.Misnawi & Jinap S (2004). Peningkatan konsentrasi monomer polifenol kakao melalui pemecahan pksidatif oligomernya dalam sistem butanol – asam. Pelita Perkebunan, 20(1), 24-36.
26.Misnawi & Jinap S (2003). Effect of cocoa bean polyphenols on sensory properties and their changes during fermentation. Pelita Perkebunan, 19(2), 90-103.
27.Misnawi (2004). Pola Agroindustri untuk Pengembangan Industri Kakao Skala Usaha Kecil-Menengah di Indonesia. Makalah di Simposim Kakao 2004, Pusat Penelitian Kopi dan Kakao Indonesia, 21 hal.
28.Misnawi, Teguh, W. & Abdulmukti, N. (1998). Kajian Metode Pengeringan Bertingkat pada Kopi Arabika. Pelita Perkebunan, 15(1), 68–79.
29.Teguh, W. & Misnawi (1993). Rancang Bangun dan Uji Coba Paket Pengolahan Kakao Rakyat. Pelita Perkebunan, 9(2), 56-66.
30Teguh, W., Sulistyowati & Misnawi (1994). Kajian Pendahuluan Ekstraksi Minyak Atsiri dari Bunga Kopi. Pelita Perkebunan, 10(3), 133–138.
31.Sulistyowati, Misnawi & Teguh, W. (1995). The Effect of Temperature and Duration of Roasting of Fine Flavour Cocoa Beans on Cocoa Butter Quality. Pelita Perkebunan, 11(3), 190–195.
32.Teguh, W., Budi, S. & Misnawi (1992). Hasil Uji Kinerja Alat Pengukur Kadar Air Kopi “Kakotester”. Pelita Perkebunan, 7(4), 96-108.
33.Misnawi & Teguh, W. (1996). Petunjuk Pengoperasian dan Perawatan Pengupas Kopi Radial. Warta Pusat Penelitian Kopi dan Kakao, 12(1), 25-29.
34.Teguh, W. & Misnawi (1994). Cara Pembuatan dan Pengoperasian Alat Pengering Kakao untuk Petani. Warta Pusat Penelitian Kopi dan Kakao, No. 18, 6–10.
35.Teguh, W. & Misnawi (1999). Fumigasi Hama Gudang Biji Kakao Warta Pusat Penelitian Kopi dan Kakao, 15(3), 313-323.
36.Teguh W., Sulistyowati & Misnawi (1994). Makalah “Teknologi Pengolahan Kakao”. Pemerintah Daerah Propinsi Kalimantan Timur – Pusat Penelitian Kopi dan Kakao.
37.Misnawi & Teguh, W. (1996). Makalah bahan mengajar “Uji Organoleptik dan Statistik Penarikan Kesimpulan”. Pusat Penelitian Kopi dan Kakao.
38.Budi, S., Sulistyowati & Misnawi (1996). Makalah bahan mengajar “Dasar-dasar Uji Organoleptik”. Pusat Penelitian Kopi dan Kakao.
#Judul
1.Sri Mulato, Sukrisno W., Misnawi, Sahali & Edy S. (2004). Pengolahan Produk Primer dan Sekunder Kakao. Pusat Penelitian Kopi dan Kakao Indonesia. (Buku Pegangan), 83 hal.
2.Sri Mulato, Sukrisno W., Misnawi, Sahali & Edy S. (2004). Petujnjuk Teknis Pengolahan Produk Primer dan Sekunder Kopi. Pusat Penelitian Kopi dan Kakao Indonesia. (Buku Pegangan), 38 hal.
3.Misnawi (2004). Kakao dan Kesehatan. Pusat Penelitian Kopi dan Kakao Indonesia.
4.Misnawi (2004). Kopi dan Kesehatan. Pusat Penelitian Kopi dan Kakao Indonesia.

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