PROFIL MUTU KOMODITI UNGGULAN PERKEBUNAN KABUPATEN ENDE (KOMODITI  KEMIRI)

Emilia S.A.  Wangge

doi:10.37478/agr.v7i1.400

Authors

Emilia S.A. Wangge Fakultas Pertanian Universitas Flores

DOI:

https://doi.org/10.37478/agr.v7i1.400

Abstract

The study of the quality profile of plantation excellent commodity in Ende Regency (hazelnut commodity) is to provide information about the degree composition of water and fat on hazelnut commodity in Ende Regency. Hazelnut commodity profile benefits for the provision of trade opportunity information and the investment of hazelnut cultivation to both foreign and domestic investors, as well as business persons, in order to boost the investment growth in Ende Regency. This study was conducted in the Agriculture Technology Laboratory of the Udayana University of Denpasar. The presentation of hazelnut commodity profile in Ende Regency of East Nusa Tenggara Province apparently reveals that this region has great potential to be further developed viewed from the quality content aspect.

Downloads

Download data is not yet available.

Keywords:

Fat degree, water degree, Hazelnut

References

Anonim. 2007. Discussion paper on ochratoxin A in cocoa. Codex Alimentarius Commission, Codex Committee on Food Additives and Contaminants, First session. Beijing, China (16-20 April 2007, CX/CF07/1/19).

Ardhana, M.M. dan Fleet, G. H. 2003. The microbial ecology of cocoa bean fermentations in Indonesia. International J. Food Microbiology 86: 87-99.

Aroyeun, S.O. dan Adegoke G.O. 2007. Reduction of ochratoxin A (OTA) in spiked cocoa powder and beverage using aqueous extracts and essential oils of Aframomum danielli. Afr. J. Biotechnol. 6:612-616.

Badan Pengawasan Obat dan Makanan. 2004. Status regulasi cemaran dalam produk pangan. Buletin Keamanan Pangan, 6 : 4-5.

Badrun, M. 1991. Program Pengembangan Kakao di Indonesia.Prosiding Komperensi Nasional Kakao III, Medan. Buku 2 : 1-9.

Batista, L.R., S.M. Chalfoun, G. Prado, R.F. Schwan, dan A. E. Wheals. 2003. Toxigenic fungi with processed (green) coffee beans (coffee arabica L.) International J. Food Microbiology. 85(3): 293-300.

Betina, V. 1989. Mycotoxins, Chemical, Biological and Environmental Aspects.Elsevier, Amsterdam-Oxford-New York-Tokyo.