PERBAIKAN PROSES FERMENTASI BIJI KAKAO KERING DENGAN PENAMBAHAN TETES TEBU, KHAMIR, DAN BAKTERI ASAM ASETAT
Most of cocoa beans produced by smallholder farmers were non fermented which can be improved by modified fermentation processing. This study was aimed to inverstigate the influence of molasses, yeast Saccharomyces cerevisiae, and Acetobacter aceti addition on dried cocoa beans fermentation process....
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2013-12-01
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| Series: | Jurnal Teknosains: Jurnal Ilmiah Sains dan Teknologi |
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| Online Access: | https://jurnal.ugm.ac.id/teknosains/article/view/6126 |