MUTU BIJI KAKAO LINDAK PADA BERBAGAI LAMA WAKTU FERMENTASI
| Main Author: | Nursalam, Nursalam |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
AGRISAINS
, 2016
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| Online Access: |
http://jurnal.untad.ac.id/jurnal/index.php/AGRISAINS/article/view/6078 http://jurnal.untad.ac.id/jurnal/index.php/AGRISAINS/article/view/6078/4816 |
Daftar Isi:
- The purposes of the research were to know the quality of cacao bulk on various time depth of fermentation. It was done in Rahmat of Palolo Sub-District, Donggala District. The Research was set up in Randomized Block Design with 6 treatments and 3 replications. The treatments were ; (L0) without fermentation, (L1) 2 days, (L2) 4 days, (L3) 6 days, (L4) 8 days and (L5) 10 days fermentation time depth. The Result indicated that treatment fermentation time depth had effect on quality of kakao bulk and 6 days fermentation showed the best result from all of the treatments. Even thought on the statistic, that treatment had little differ with 8 days fermentation. Key words: Quality, cacao, fermentation, time depth