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https://repository.unej.ac.id/xmlui/handle/123456789/73927| Title: | PERUBAHAN SIFAT FISIKO-KIMLA BIJI DAN LEMAK KAKAO LINDAK (Thesbroma cacao L) DAM KEBUN PANCURSARI SELAMA PENYIMPANAN |
| Authors: | HARTATI, Siti DJUMARTI SULISTYOWATI EFENDI, Dedy Jusuf |
| Keywords: | KAKAO LINDAK BIJI DAN LEMAK |
| Issue Date: | 12-May-2016 |
| Series/Report no.: | 001710101046; |
| 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. |
| URI: | http://repository.unej.ac.id/handle/123456789/73927 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Dedy Jusuf Efendi 001710101046_.pdf | 5.5 MB | Adobe PDF | View/Open |
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