PENINGKATAN KUALITAS KAKAO (THEOBROMA CACAO L.) DENGAN PENAMBAHAN STARTER LACTIPLANTIBACILLUS PLANTARUM DALAM FERMENTASI TERKONTROL DI KOPERASI TANI MASAGENA, SULAWESI SELATAN
<p align="justify"> Masagena Farmers Cooperative is a potential place where cocoa bean is processed which located in Sulawesi Selatan. Natural cocoa fermentation has inconsistent seed quality, less preferred and long fermentation time (6 days). To improve the quality of cocoa, it...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/76181 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |