Perbaikan Cita Rasa Biji Kakao Bulk dengan Modifikasi Proses Fermentasi dan Metode Pengeringan pada PT. Perkebunan Inang Sari Sumatera Barat  

Oleh:

Mayuni B.S.

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Andalas: Jurnal Penelitian vol. 14 no. 38 (May 2002), page 62-70.

Ketersediaan

Perpustakaan PKPM Nomor Panggil: A67 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

This article describe the specific effect of the introduction of fermentation process and drying method on cocoa beans flavor processed of the Sari Estate, in West Sumatera lilies experiment, a U38d 3 x 3 factorial design with two replications was used. The two factors used were: Types of fermentation box (A) consisting of fermentation box with it wall have not tunnel and have not good ventilation; fermentation box it wall have tunnel and fermentation box it wall have chink and good ventilation; drying method (B) consisting sun drying and contribution sun drying.

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