KARAKTERISTIK BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI DENGAN UKURAN WADAH BERBEDA
نویسندگان
چکیده
Proses pengolahan biji kakao sangat menentukan mutu kering yang dihasilkan. fermentasi mempunyai peran penting dalam yaitu pembentukan cita rasa dan aroma Tujuan dari penelitian ini adalah memberikan gambaran ideal mencari wadah bisa digunakan skala produksi kecil sederhana. Penelitian dilakukan dengan melakukan menggunakan dua ukuran berbeda, kotak kayu besar kecil. Biji difermentasi selama 3 hari (3x24 jam) pembalikan pemantauan suhu setiap hari. hasil dikeringkan cara sun drying pengeringan mekanis (cocoa dryer) ±7 Hasil menunjukkan efektifitas lebih baik dibandingkan dihasilkan juga dapat terfermentasi sehingga sebagai alternatif untuk petani tidak banyak.
منابع مشابه
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ژورنال
عنوان ژورنال: Viabel: jurnal ilmiah ilmu-ilmu pertanian
سال: 2021
ISSN: ['1978-5259', '2527-3345']
DOI: https://doi.org/10.35457/viabel.v15i1.1409