PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG
The cacao plantations of commodities is important for the economy in Indonesia. Cacao can be processed into a product with a higher sale price. Processed cacao products which are of fine quality are strongly influenced by the quality of the cacao beans are used. When cacao beans are used very low an...
Main Authors: | , ANNISA LATHIFANI, , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. |
---|---|
Format: | Thesis |
Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
Subjects: |
Similar Items
-
PENGEMBANGAN PROSES DAN PROTOTIPE ALAT PEMBUATAN
COKELAT BATANG DARI BIJI KAKAO KERING FERMENTASI
by: , FERDIAN ZENDYTHIA PURWANDARU, et al.
Published: (2013) -
Pengaruh kondisi penyangraian biji kakao (Theobroma cocoa L.) dan formulasi bahan terhadap karakteristik pasta cokelat untuk cokelat permen
by: , SIREGAR, Fardi M, et al.
Published: (2006) -
PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN
by: , YULIUS GAE LADA, et al.
Published: (2014) -
PENGARUH PERLAKUAN PENDAHULUAN PADA INKUBASI BIJI KAKAO KERING NON FERMENTASI DALAM BUFFER ASETAT TERHADAP SIFAT SENSORIS PASTA COKELAT GELAP
by: , Mukhammad iqbal Prawira Atmaja, et al.
Published: (2013) -
Bioaktivitas ekstrak biji nimba terhadap wereng batang padi cokelat
by: , DEWI, Tyas Soemarah Kurnia, et al.
Published: (2002)