Jurnal Kimia dan Kemasan
BULLETIN PENELITIAN VOL. XIX NO. 2 AGUSTUS 1997

Pengaruh Fermentasi Dan Kondisi Penggarangan Terhadap Rendemen Lemak

Grecia Maharani (Unknown)

Article Info

Publish Date
10 Oct 2013

Abstract

Cocoa butter is a vegetable fat obtained from cocoa beans, by hydraulic or expeller pressing, and by solvent extraction. This research studies the influence of the fermented and unfermented cocoa beans, and the effect of the fermented and the contents of fat. The conclussion of this research has shown that the fermentation process of cocoa beans doesn't influence fat content, and tempering at 7 5 °C withinn 24 hours shows a good result. Stan.dar Nasional Indonesia (SN!) N0.01-3748-1995 was used as a guideline to test quality of the fat.

Copyrights © 1997




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Jurnal Kimia dan Kemasan
Website

Abbrev

jkk

Publisher

Balai Besar Kimia dan Kemasan, kementerian Perindustrian

Subject

Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

Description

Jurnal Kimia dan Kemasan (JKK) publishes original research article related to Applied chemistry including natural product (essential oils, palm oil derivative, natural dye), biopolymer, chemical synthesis, and problems of chemical processes and apparatus; and also packaging material and ...