Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods) ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and sti...

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Bibliographic Details
Main Author: Heru Prono Widayat
Format: Article
Language:English
Published: Syiah Kuala University 2015-04-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
cocoa beans
fermentation
beans stirring
quality
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/2827

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/2827

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