Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal agriTECH
Sri Hartanti
FTP-UNEJ
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Perubahan Suhu, Ph Pulp dan Ph Keping Biji serta Aktivitas Polifenol Oksidase (PPO) pada Fermentasi Biji Kakao Mulia (theobroma Cocoa L.) Sri Hartanti; Novi Sulistyani
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.273 KB) | DOI: 10.22146/agritech.13510

Abstract

Studies were carried out on Kedaton Estate PTPN XII at Jember-East Java to indicate the changes of temperature of cocoa beans, pH of pulp, pH of cotyledon and polyphenol oxydase activity during fermentation process. The results showed that the temperature of heap beans rose from 25oC up to 40oC for 40 hours and reached 50oC after 60 hours of fermentation. The pH of pulp increased gradually from 4.07 to 5.07, but in contrast with the pH of cotyledon decreased from 6.69 to 4.55. While polyphenol oxydase decreased from 61.968 unit/mg protein to 4.220 unit/mg protein during 60 hours fermentation
Co-Authors Novi Sulistyani