Abstract
… The results showed that the cocoa beans were fermented for one day and two days have a fermentation index of 0.9998 and 1.0373; has a slety seed percentage of 1% and 0%; has a fat content of 49,97 % and 50,04%; in … Penentuan angka indeks fermentasi mengacu …
Cite
CITATION STYLE
APA
Kalsum, K., Kasim, R., & Yumas, M. (2020). Pengaruh Penambahan Enzim Kasar Polifenoloksidase Dari Kulit Buah Kakao Kombinasi Ekstrak Pucuk Daun Kakao Terhadap Mutu dan Waktu Fermentasi Biji Kakao. Jurnal Industri Hasil Perkebunan, 15(2), 63. https://doi.org/10.33104/jihp.v15i2.6618
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