PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN

PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN

This research aimed to measure the effect of dry cocoa bean soaking and utilization of different materials of roasting instrument on physical properties, and volatile compound profile of roasted cocoa bean as well as to measure sensorial attributes of chocolate bar made from the beans. Factorial Ran...

Full description

Saved in:
Bibliographic Details
Main Authors: , YULIUS GAE LADA, , Dr. Ir. Supriyanto, MS.
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2014
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/134001/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74941
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/134001/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74941

Similar Items