Pengaruh Lama Perendaman dan Cara Pengeringan terhadap Mutu Lada Putih

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/40446

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DC Field	Value	Language
dc.contributor.author	Usmiati, Sri
dc.contributor.author	Nurdjannah, Nanan
dc.date.accessioned	2010-10-05T07:08:30Z
dc.date.available	2010-10-05T07:08:30Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/40446
dc.description.abstract	The quality of white pepper at farm level is relative~y low, sometimes doesn't meet the quality need by the Importer. Some components of white pepper processing technology to improve the quality of white pepper at farm level have been produced. which consist ofthe processing technology and its equipments. The aim ofthe study was to get the best ofsoaking day and drying method at farm level which is suitable in respect-processing method and meet the International quality standard for pepper from International Pepper Community (JPC). The 100 kg ofpepper berries from 8-9 months age was used for each combination treatment. The study was designed as randomized Block Designed, with two replications. and replication f and II is used as the block.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Pengaruh Lama Perendaman dan Cara Pengeringan terhadap Mutu Lada Putih	id
dc.title.alternative	Jurnal Teknologi Industri Pertanian Vol. 16	id
Appears in Collections:	Jurnal Teknologi Industri Pertanian

Files in This Item:

File	Description	Size	Format
Pengaruh Lama Perendaman_hal 91.pdf	Publikasi	698.94 kB	Adobe PDF	View/Open
Pengaruh Lama Perendaman_hal 91_abstract.pdf	Abstract	140.31 kB	Adobe PDF	View/Open
Pengaruh Lama Perendaman_hal 91_abstract.ps	Postscript	284.1 kB	Postscript	View/Open

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