The effect of techniques and fermentation time on cocoa beans quality (Theobroma cacao L.)
KT Dewandari, R Rahmawati… - IOP Conference Series …, 2021 - iopscience.iop.org
This research was aimed to know the effect of techniques and fermentation time on of cocoa
beans quality. Experiment was conducted using two variables and three replications.
Variable fermentation techniques was with two factors; spontaneous and controlled.
Variable fermentation time was with three factors namely 72, 120 and 168 hours. Cocoa
quality was determined by physical quality test consists of temperature during fermentation.
Required quality for common and special beans is in accordance to SNI 2323: 2008 …
beans quality. Experiment was conducted using two variables and three replications.
Variable fermentation techniques was with two factors; spontaneous and controlled.
Variable fermentation time was with three factors namely 72, 120 and 168 hours. Cocoa
quality was determined by physical quality test consists of temperature during fermentation.
Required quality for common and special beans is in accordance to SNI 2323: 2008 …
[PDF][PDF] turnitin: the effect of techniques and fermentation time on cocoa beans quality (Theobroma cacao L)
D KT Dewandari, R Rahmawati, J Joni Munarso - repository.usahid.ac.id
This research was aimed to know the effect of techniques and fermentation time on of cocoa
beans quality. Experiment was conducted using two variables and three replications.
Variable fermentation techniques was with two factors; spontaneous and controlled.
Variable fermentation time was with three factors namely 72, 120 and 168 hours. Cocoa
quality was determined by physical quality test consists of temperature during fermentation.
Required quality for common and special beans is in accordance to SNI 2323: 2008 …
beans quality. Experiment was conducted using two variables and three replications.
Variable fermentation techniques was with two factors; spontaneous and controlled.
Variable fermentation time was with three factors namely 72, 120 and 168 hours. Cocoa
quality was determined by physical quality test consists of temperature during fermentation.
Required quality for common and special beans is in accordance to SNI 2323: 2008 …
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