Pengaruh Penambahan Aspergilllus niger terhadap Kandungan Nutrien pada Proses Fermentasi Kulit Buah Kakao (Theobroma cacao)
Abstract This research goal is to determine the nutrient content increased and decreased lignin content of cocoa pod fermented by Aspergillus niger. The assessment method was performed using the three treatments and four replications. T0 = cocoa pod fermentation without the addition of Aspergillu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Papua
2020-09-01
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| Series: | Jurnal Ilmu Peternakan dan Veteriner Tropis |
| Online Access: | https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/109 |