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Teknologi fermentasi dan pengolahan biji kakao

Fahrurrozi, Fahrurrozi Lisdiyanti, Puspita Ratnakomala, Shanti Fauziyyah, Siti Sari, Miranti Nurindah

Dibalik kelezatannya, nyatanya cokelat (kakao) memerlukan daya olah yang tidak sederhana. Barangkali sebagian besar dari kita juga tidak tahu bahwa biji cokelat Indonesia sering dihargai rendah di skala pasar internasional. Suatu paradoks sebetulnya mengingat Indonesia termasuk enam besar negara pemasok kakao di dunia. Runutan uraian—dari mengapa biji kakao Indonesia rendah, variatif perso…

Edition: -
ISBN/ISSN: 9786024961831
Collation: xvi, 75 p. ; 21 cm.
Series Title: -
Call Number: 663.9 FAH t

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Teknologi fermentasi dan pengolahan biji kakao