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    PERUBAHAN SIFAT FISIKO-KIMLA BIJI DAN LEMAK KAKAO LINDAK (Thesbroma cacao L) DAM KEBUN PANCURSARI SELAMA PENYIMPANAN

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    Dedy Jusuf Efendi 001710101046_.pdf (5.374Mb)
    Date
    2016-05-12
    Author
    EFENDI, Dedy Jusuf
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    Abstract
    Hasil penelitian diperoleh perlakuan yang terbaik adalah kombinasi perlakuan kadar air awal 7% dengan lama penyimpanan 2 bulan (A;132) denpan kadar air 6,66%. pH biji 4,79; pertumbuhan jamur 10,48%; kecerahan warna bij! 22,24; tekstur lemak 0,24 mm/dctik/gram, keccrahan wama lemak 85.53 dun asam Izinak bebas 0,55.
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    http://repository.unej.ac.id/handle/123456789/73927
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    • UT-Faculty of Agricultural Technology [2754]

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    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository