PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)

PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)

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Bibliographic Details
Main Author: Raissa Nismara, Nareswari
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/83590
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Institution: Institut Teknologi Bandung
Language: Indonesia

Internet

https://digilib.itb.ac.id/gdl/view/83590

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