PRE-DESIGN OF INTEGRATED COCOA (THEOBREMA CACAO L.) POSTHARVEST SYSTEM WITH CONTROLLED FERMENTATION TECHNOLOGY IN DESA GENGGELANG, KABUPATEN LOMBOK UTARA, NUSA TENGGARA BARAT: IMPROVING QUALITY AND PRODUCTIVITY OF COCOA BEANS (THEOBREMA CACAO L.) WITH LARGE-SCALE CONTROLLED FERMENTER IN LOMBOK, NUSA TENGGARA BARAT

PRE-DESIGN OF INTEGRATED COCOA (THEOBREMA CACAO L.) POSTHARVEST SYSTEM WITH CONTROLLED FERMENTATION TECHNOLOGY IN DESA GENGGELANG, KABUPATEN LOMBOK UTARA, NUSA TENGGARA BARAT: IMPROVING QUALITY AND PRODUCTIVITY OF COCOA BEANS (THEOBREMA CACAO L.) WITH LARGE-SCALE CONTROLLED FERMENTER IN LOMBOK, NUSA TENGGARA BARAT

Fermentation is important stage in the cocoa postharvest process to determine the quality of cocoa beans. Fermentation in Indonesia is generally carried out naturally or spontaneously without the addition of a starter and can be carried out using wooden box media. However, natural fermentation is...

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Bibliographic Details
Main Author: Ariasena, Diemas
Format: Final Project
Language:Indonesia
Subjects:
Teknologi
Online Access:https://digilib.itb.ac.id/gdl/view/66384
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Institution: Institut Teknologi Bandung
Language: Indonesia

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https://digilib.itb.ac.id/gdl/view/66384

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