Work

Degradasi Bahan Kering dan Produksi Asam Lemak Terbang In Vitro pada Kulit Buah Kakao Terfermentasi

Year: 2011

Type: article

Abstract: The research was conducted to investigate dry matter degradation and VFA production of fermented cocoa pods by Phanerochaete chrysosporium. The experiment method Completely Randomized Block Design with two factors: three treatment mineral supplementation and four treatment storage length. The result showed that mineral administration had no effect to dry matter degradation, VFA production, ammonia concentration. Fermentation length affected volatile fatty acids with the highest production at day 10. Mineral supplementation to fermented cacao pods had no optimal yield on dry matter degradation, VFA production, and ammonia production.

Source: Jurnal Ilmiah Ilmu-Ilmu Peternakan

DOI: 10.22437/jiiip.v0i0.587

Author: Nelson Nelson

Institution: Universitas Jambi

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $19