Pengaruh Variasi Suhu dan Durasi Pengepresan pada Kualitas Lemak Kakao
This research aims to explore the impact of temperature and duration of cocoa pressing on the properties of the cocoa butter produced, as well as the organoleptic preferences of the panelists. The pressing process uses a hydraulic press method for cocoa paste. This research design was carried out us...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Budidaya Tanaman Perkebunan
2024-11-01
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| Series: | Jurnal Agro Industri Perkebunan |
| Subjects: | |
| Online Access: | https://jurnal.polinela.ac.id/AIP/article/view/3532 |
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