EVALUATION OF NATURAL FERMENTATION PROCESSES IN COCOA BEANS (THEOBROMA CACAO L.) AND SCREENING OF POTENTIAL ISOLATES AS STARTERS FOR COCOA FERMENTATION AT COCOA PLANTATIONS IN PALU, CENTRAL SULAWESI

• 主要作者: Clarissa Budisarwono, Metta
• 格式: Final Project
• 語言: Indonesia
• 在線閱讀: https://digilib.itb.ac.id/gdl/view/82966
• 機構: Institut Teknologi Bandung

As the world’s seventh-largest cocoa beans producer (650.600 tons in 2022), Indonesia predominantly exports dried cocoa beans rather than processed cocoa products. This happens due to the improper post-harvest, as seen in Palu, South Sulawesi, one of Indonesia’s main cocoa-producing regions. Palu pr...