Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.)
Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Budidaya Tanaman Perkebunan
2022-10-01
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| Series: | Jurnal Agro Industri Perkebunan |
| Subjects: | |
| Online Access: | https://jurnal.polinela.ac.id/AIP/article/view/2545 |