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)

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
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Institut Teknologi Bandung
Language:	Indonesia

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