PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN

• المؤلفون الرئيسيون: , YULIUS GAE LADA, , Dr. Ir. Supriyanto, MS.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/134001/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74941
• المؤسسة: Universitas Gadjah Mada

This research aimed to measure the effect of dry cocoa bean soaking and utilization of different materials of roasting instrument on physical properties, and volatile compound profile of roasted cocoa bean as well as to measure sensorial attributes of chocolate bar made from the beans. Factorial Ran...