PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)

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Bibliographic Details
Main Author:	Adi Saputra, Radya
Format:	Final Project
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/84001
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Institution:	Institut Teknologi Bandung
Language:	Indonesia

id	id-itb.:84001
spelling	id-itb.:840012024-08-13T15:09:49ZPRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM) Adi Saputra, Radya Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/84001 text
institution	Institut Teknologi Bandung
building	Institut Teknologi Bandung Library
continent	Asia
country	Indonesia Indonesia
content_provider	Institut Teknologi Bandung
collection	Digital ITB
language	Indonesia
description
format	Final Project
author	Adi Saputra, Radya
spellingShingle	Adi Saputra, Radya PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
author_facet	Adi Saputra, Radya
author_sort	Adi Saputra, Radya
title	PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
title_short	PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
title_full	PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
title_fullStr	PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
title_full_unstemmed	PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)
title_sort	preliminary design of a medium-scale cocoa powder and butter industry integrated with secondary fermentation technology: optimization of roasting secondary fermented cocoa (theobroma cacao l) beans with the addition of strawberry (fragaria sp) powder using response surface methodology (rsm)
url	https://digilib.itb.ac.id/gdl/view/84001
_version_	1822010232197349376

PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)

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