인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Indonesia is one of the world’s cocoa producers, yet the quality of its cocoa production remains relatively low. To enhance this quality, cocoa bean fermentation is crucial. A study was conducted to assess the impact of different fermentation conditions on cocoa bean quality. Two fermentation boxes were used: a 10-kilogram capacity (K1) and a 20kilogram capacity (K2) fermentor. The fermentation process involved different treatments, including spontaneous fermentation (Y0), and inoculated with different bacteria: Lactobacillus plantarum (Y1), Saccharomyces cerevisiae (Y2), and combination (Y3). The fermentation was carried out over three different periods: 3 (W1), 4 (W2), and five days (W3). Several parameters were observed throughout the process, including the final composition of the fermented beans, precise temperature, pH levels, and the physical quality of the cocoa beans.Additionally, flavour attributes were analysed using Quantitative Descriptive Analysis (QDA). The flavour profile evaluated included cacao intensity, degree of roasting, bitterness, astringency, total acidity, fruity notes, acetic acid, lactic acid, and mineral and butyric characteristics. The result showed that fermentation using a combination of microorganisms showed the lowest percentage of cocoa per 100 g and slaty beans. The flavor quality showed various results according to the fermentor capacity and the microorganism used as a starter.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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