PENINGKATAN KUALITAS DAN PRODUKTIVITAS BIJI KAKAO (THEOBREMA CACAO L.) DENGAN PENAMBAHAN KONSENTRASI BAKTERI ASAM LAKTAT (BAL) DI KABUPATEN LOMBOK UTARA, PROVINSI NUSA TENGGARA BARAT
Cocoa is the mainstay of plantation commodities in Indonesia, especially in Kabupaten Lombok Utara. However, there is a problem, namely the quality of cocoa at the farmer level is still low. One solution is to perform fermentation. Fermentation in cocoa beans aims to form precursor compounds for...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/66386 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |