Turning design optimation for bulk cocoa fermentation process

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Published
Aug 31, 1990
DOI
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v6i2.369

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Yusianto Yusianto
Indonesian Coffee and Cocoa Research Institute

Abstract

Pengadukan selama fermentasi diperlukan untuk sarana aerasi, mencegah pertumbuhan jamur dan meratakan proses fermentasi. Hasil percobaan ini menunjukkan bahwa 1, 2, 3, atau 4 kali pengadukan menghasilkan mutu biji kakao yang tidak berbeda nyata. Namun demikian, setelah dipertimbangkan dari beberapa aspek maka disimpulkan bahwa sekali pengadukan setelah 2 hari atau 3 hari fermentasi adalah yang terbaik dan efisien.

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How to Cite
Yusianto, Y. (1990). Turning design optimation for bulk cocoa fermentation process. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 6(2), 63-69. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v6i2.369
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Vol 6 No 2 (1990)
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Articles
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