Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali
Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa beans from purple to brown after going through a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2018-10-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/35412 |