QUALITY IMPROVEMENT OF COCOA (THEOBROMA CACAO) USING CONTROLLED SECONDARY FERMENTATION METHOD WITH ADDITIONN OF YEAST AND LEMON PEEL (CITRUS LIMON)
Fermentation is one of the crucial steps in determining the final quality and the development of fine flavor precursors in cacao bean. Cacao bean quality and flavor are inconsistent since cacao farmers use natural fermentation method. The involvement of yeast, lactic acid bacteria, and acetic aci...
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| Main Author: | |
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/70508 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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