TINGKAT VOLATILITAS HARGA KAKAO GLOBAL DAN PENGARUHNYA TERHADAP NERACA PERDAG…

Cocoa commodities in Indonesia are one of the contributors to the country's foreign exchange. Indonesia ranks third in cocoa production. However, in recent years, cocoa commodities have experienced…

ANALISIS BIAYA PRODUKSI TERHADAP KEUNTUNGAN PADA INDUSTRI KAKAO (ISIC 10731) …

This study aims to look at the level of profit and the influence of production costs on profits in the cocoa industry in Indonesia. The type of data used in this study is secondary data. The analys…

VADEMECUM: BUDIDAYA TEH DAN KAKAO

Edition

-

ISBN/ISSN

-

Collation

97 hlm. ; 25 cm

Series Title

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Call Number

663.92 Vad v

Pengelolaan Gulma dalam Sistem Agroforestri Kakao di Sulawesi Tengah

Edition

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ISBN/ISSN

978-979-493-319-0

Collation

xiii, 245 hlm.; 23 cm.

Series Title

-

Call Number

632.5 Tji p

TINGKAT KEBERHASILAN PELAKSANAAN PROGRAM SEKOLAH LAPANGAN PENGENDALIAN HAMA T…

Tujuan dari penelitian ini adalah untuk (1) Mendeskripsikan tingkat keberhasilan pelaksanaan program SLPHT dalam mengendalikan hama penggerek buah kakao secara terpadu di Desa Tanjung Sena, (2) Men…

FAKTOR-FAKTOR YANG MEMPENGARUHI PETANI MENJUAL HASIL KAKAO KE PASAR LELANG DA…

Tujuan dari penelitian ini adalah untuk: 1. Menganalisis faktor-faktor yang mempengaruhi petani menjual hasil kakao pasar lelang di Koperasi Tani Sejahtera Desa Bandar Silou Kecamatan Bandar Masila…

PENGARUH APLIKASI BERBAGAI KONSENTRASI LARUTAN KAKAO (THEOBROMA CACAO L) TERH…

Tooth decay is defined as a microbiologist infection of tooth that caused dissolution and damage of calcification tissue. Dissolve of mineralized tooth structure occurs upon contact with acids that…

APLIKASI BioFITALIK PADA BERBAGAI BOBOT BENIH UNTUK MEMPERTAHANKAN DAYA BERKE…

Penelitian bertujuan untuk mengetahui pengaruh Bio-fitalik dan bobot benih untuk mempertahankan daya berkecambah benih kakao di penyimpanan. Penelitian ini dilakukan di Laboratorium Teknologi Benih…

EVALUASI KCBK, KCBO, N-NKj, DAN pH KULIT BUAH KAKAO (Theobroma cacao) FERMENT…

The aim of this research was to evaluate dry matter digestibility (DMD), organic matter digestibility (ODM), N-NH3 and pH of pod shell cacao {Theobroma Cacao) fermented with Aspergillus niger. This…

KARAKTERISTIK FISIKOKIMIA LEMAK KAKAO (Theobroma cacao L) DENGAN PRETREATMENT…

This study aimed to obtain the physicochemical characteristics of cocoa butter by analyzing the effect of pretreatment of raw materials (non-fermentation, spontaneous fermentation, and yeast-based …

DEGRADASI ANTI NUTRISI TANIN PADA KULIT BUAH KAKAO (Theobroma cacao) DENGAN A…

This research was held to study the effect of cacao shell pod fermentated with Aspergillus niger to tannin degradation. It was held form June to July 2010 on Analytical Laboratory of Animal Feed an…

EVALUASI KANDUNGAN FRAKSI SERAT KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI…

Tliis research was done to study pod shell cacao fibre fraction fermented with Aspergillus niger . It was held in June 2010 at Animal Nutrition and Feed Laboratory of Agriculture Faculty, Sriwijaya…

BUDIDAYA KAKAO

Edition

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ISBN/ISSN

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Collation

iii, 38 hlm.: ilus.; 18 cm.

Series Title

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Call Number

633.74 Dep b

KOMODITI KAKAO: Peranannya Dalam Perekonomian Indonesia

Edition

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ISBN/ISSN

979-497-270-3

Collation

377 hlm. : ilus. ; 21 cm

Series Title

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Call Number

663.92 Spi k

KAKAO; SEJARAH, BOTANI, PROSES PRODUKSI, PENGOLAHAN, DAN PERDAGANGAN

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Buku operasional pengendalian terpadu penyakit pada kakao

Edition

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ISBN/ISSN

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Collation

17 hlm.; 23 cm.

Series Title

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Call Number

632.3 Dep b

Budidaya kakao

Edition

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ISBN/ISSN

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Collation

ii, 38 hlm.: 20 cm.

Series Title

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Call Number

633.74 Dep p