PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF DRYING SECONDARY FERMENTED COCOA BEANS (THEOBROMA CACAO L) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING RESPONSE SURFACE METHODOLOGY (RSM)
Cocoa (Theobroma cacao L.) is a vital plantation commodity in the chocolate industry and a globally popular product. Indonesia is the sixth-largest cocoa producer and the third-largest processor in the world, with Indonesian cocoa being renowned for its high quality. Although cocoa plantations have...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/83625 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |