ISOLASI DAN IDENTIFIKASI BAKTERI ASAM ASETAT PADA PROSES FERMENTASI KAKAO ACEH
Fitrah Atul Mega
Cocoa (Theobroma cacao L.) is a tropical plant originating from tropical forests in South America and becoming potential commodity in Aceh. Manufacturing of cocoa into chocolate products needs initial fermentation process to the beans in order to improve the taste of products. Fermentation process involves of microorganisms, one of which is acetic acid bacteria. It is necessary to investigate the genus of acetic acid bacteria which plays role in the Aceh’s cocoa fermentation process. This s…
- Fakultas Pertanian, Banda Aceh - 2015
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