Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao
The pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, it is necessary to increase the content of acetic acid, by performed further fermentation method wi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2017-03-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/agritech/article/view/17007 |