SIFAT KIMIA COKLAT BATANG DARI BIJI KAKAO KERING NON FERMENTASI DAN FERMENTASI YANG DIKERINGKAN DENGAN BERBAGAI METODE PENGERINGAN

• Main Authors: , NOVIERA AYU PUTU SATRYA DEWI, , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/126124/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66320
• Institution: Universitas Gadjah Mada

Two important steps in cocoa bean processing, namely fermentation and drying processes, are the standard procedures for processing raw cacao bean practized in cacao producing countries. Fermentation, which is known to enhance subsequence chocolate flavor also serves preservation to the dried beans....