Pemetaan Profil Lemak, Polifenol Dan Asam Lemak (Oleat) Dari Biji Kakao (Theobroma cacao L.) Di Sulawesi Barat

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dc.contributor.authorLangkong, Jumriah
dc.contributor.authorBilang, Maryati
dc.contributor.authorBastian, Februadi
dc.date.accessioned2015-08-01T03:07:41Z
dc.date.available2015-08-01T03:07:41Z
dc.date.issued2015-08-01
dc.description.abstractCocoa is one of plantation commodities that can generate revenue to support community life and increase foreign exchange. Many cocoa cultivated in West Sulawesi. Their physic-chemical characters influence the are quality SNI cocoa beans. The purpose of this study was to determine the profile fat, polifenoland fat acid (oleat) fermented cocoa beans was produced by farmers and by researcher in distric Mamuju and Center Mamuju. The best result of water content came from fermented cocoa beans which was prepared by researchers and farmers from subdistrict Kaluku (6.07 to 6.30 %). This meet the Indonesian National Standard (SNI). Fat content of fermented cocoa bean which was prepared by farmers from subdistrict Kaluku and Karossa was higher than fermented cocoa beans by researchers. The highest value of fatty acids(oleat) came from fermented cocoa beans which was prepared by farmers from subdistrict West Tapalang which was 1.66 % . On the other hand, the lowest value of resulted from fermented cocoa bean which was prepared by researchers from subdistrict Tapalang which was 0.86 % . The pH value of fermented cocoa beans prepared by farmers and researchers four subdistricts were 5.52-6.71 ; respectively. The highest value polivenol came from fermented cacao bean by researchers subdistric West Tapalang which was 38.89/g.en_US
dc.description.sponsorshipProsiding Seminar dan Lokakarya Nasional FKPT-TPI 2014en_US
dc.identifier.isbn978-979-792-512-3
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/7377
dc.language.isoenen_US
dc.subjectCocoaen_US
dc.subjectWest Sulawesien_US
dc.subjectFermentationen_US
dc.subjectCocoa Beansen_US
dc.subjectPhysico Chemicalen_US
dc.titlePemetaan Profil Lemak, Polifenol Dan Asam Lemak (Oleat) Dari Biji Kakao (Theobroma cacao L.) Di Sulawesi Baraten_US
dc.title.alternativeStudy Physico-Chemical Characteristics of Cacao Beans Result from Plantination in District Mamuju West Sulawesien_US
dc.typeUR-Proceedingsen_US

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