EFFECT OF CACAO SEED FERMENTATION WITH ADDITION OF SACCHAROMYCES CEREVISIAE AND INCUBATION WITH ASPERGILLUS NIGER TO ENHANCE THE RECOVERY OF THEOBROMA CACAO TESTA PROTEIN EXTRACTION
Cocoa (Theobroma cacao) is one of the plants that produce high value products. Processing cocoa fruits typically focuses only on cocoa beans and fats. One part of the fruit that is often discarded and has the potential to be reused is the skin of the seed (testa) attached to the cocoa beans. In this...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/22972 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |