PRE-DESIGN OF COCOA POWDER INDUSTRY (THEOBROMA CACAO L.) INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY AND ROASTING PROCESS: OPTIMIZING OF ROASTING COCOA BEANS (THEOBROMA CACAO L.) TO IMPROVE THE QUALITY OF ROASTED COCOA BEANS USING THE RESPONSE SURFACE METHODOLOGY (RSM) APPROACH

PRE-DESIGN OF COCOA POWDER INDUSTRY (THEOBROMA CACAO L.) INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY AND ROASTING PROCESS: OPTIMIZING OF ROASTING COCOA BEANS (THEOBROMA CACAO L.) TO IMPROVE THE QUALITY OF ROASTED COCOA BEANS USING THE RESPONSE SURFACE METHODOLOGY (RSM) APPROACH

Cocoa is one of the mainstay commodities of plantations in Indonesia with the highest amount of production produced from smallholder plantations. Cocoa contains bioactive compounds that are beneficial for health and have antioxidant, anticarcinogenic and antimicrobial properties. West Nusa Tenggara...

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Bibliographic Details
Main Author:	Muhammad Ramdhani, Yuda
Format:	Final Project
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/68887
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Institut Teknologi Bandung
Language:	Indonesia

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