Pengaruh tebal hamparan (tumpukan) biji kakao pada pengering tenaga matahari tipe lorong terhadap kadar lemak dan kadar asam lemak bebas biji kakao kering.
1996
Suprati | Djailani I. | Lembang J.T. | Syahrir | Illiana
The effects of bulk thicknees of drying on free fatty acid and fat content of fermented cacao beans have been investigated. The experiment used a tunnel solar dryer. This experiment was designed in Randomized Block Design, that studies were one bulk (500 kgs), two bulk (1000 kgs) and three bulk (1500 kgs) of the cacao beans with nine replicates. The experiment was intended to recognize the effects of bulk of cacao beans on fat and free fatty acid content which using a tunnel solar dryer. The results showed that the bulk thickness of drying the beans had no effects on the free fatty acid and fat content. The fat content of cacao beans were 51,64-56,86 percent and free fatty acid were 1,52-1,64 percent.
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