By doing fermentation, can be obtained the flavour and chocolate aroma. On the other hand, unfermented or partially fermented beans, it is difficult to obtain a good flavour and aroma, because the growth of the precursor of flavour and aroma occurs during the fermentation process. Therefore, fermentation process is very important in the effort to increase the quality of cocoa beans.
Kata kunci: fermentasi, pengeringan, citarasa, aroma
Sarmidi Amin
Kata kunci: fermentasi, pengeringan, citarasa, aroma
Sarmidi Amin
