Penentuan Kadar Glukosa, Perubahan pH Dan organoleptik Dari Biji Kakao varietas Trinitario Fermentasi dan tanpa Fermentasi Di Sikucur Kabupaten Padang Pariaman.

roob!bduchlqhEhLdIE

lur;{GlDs (;

(tu(0r trr0rl
MuFd'bq&d'hfob6ddF
o@rri d! 6ri 60 (rud

d& lji

tu M nq;h

@.;-

Mk d6 rdm;:idr;6-,
,H bii h6 rb! tu!*&
jro 5! 13 d6Pb rd iq k b! sld
rm(!W hd;i;6M';r
ddsk Dea Fs 5ptu ffi ni le tu;b e;d
tu!
bidhhb drp q dd dau !h i Htu. b h" F

r re] rifu
L" -'s;r
k!x!Ei:krqFldh6'3M@

di!,hi rjni5 sn! ro! k!tr hro

tu ! rjli hr&}qihr

{uliJrrlirFd(ja

r, rrur$1!t,

jL

kn6|I

iar F

o{ rrlnrDrrrtsd


(r!!1,!n

nletu tu $hrhcnd djdi @he.x bllrlfu
dd tuli6 Dhb yuc d4r F6,* lti le M 4dh
y{s ulmF e@ &r!e rmd bititu Irh qi, hM &4
grlhq

edMiao@fubi*F&l!lE@di

!'6@(rydr@rtub@,tu

FsfuutbgiksM']
crtudsd lrdodm ed 4h€riD'Fg &@ eb bdn
jse
tu
dfu 6ji sbi
cood Biire bw htul|db tu]d M@dq &k d
hji r''4 tu d je6 n{jdi 4h
F& srd@ b tu
Fiub Gtu 6 6l@) Fg Btrsl)le bjdiD F4b!

sE'lErynqb@fuciu@@dE@Mnogelidqe4h
Pdeisb.'@fu3!!'ffiFs

wdpddb}*tsd6tlb
4rpd66d!p

grtuq

M4Fdefuhr
FDtu pts 6uji@rqddde

MdM@lfuptssr8@hddbtit6
2. MllEie llfu@ sr&c d bt
r.

3.

MdtuFll).dlq@ebt
dibiHtulji@&De


biji

$e[ &F i[e iLi r.tun ] i .i
o! i ilrr
bij r ra4( n 6 sl '{s
i8e
turui4rclkierDl'

d kkieLlii!nn,rd
hij

ri[!!i!{od

liriii
I ]: rrr!

khor!!n

Fhi


r.h Lt hrd!

!r (adq

rq irhk uiLt Lro

:r

!r).:!r!.

16(

!i jdf!

&n

llu r!.:l.i:.r !r!!ir!rr!

lusE hrrrh dikdulj
,


ipr

.r

i

.f , rD:!!l22rqbae ai7
ri@,. w.. wcind: DC..!

6

NsdDn.z!i.

r

.@!r uc, wsirci: Dc.,

\rilrib


21

ljiPbd

. ,:f tlmrr u 6mdasrin D 4n{s

I
ii

rLdlalNr

dr

i

b

t\qtt\

j4


lrql i.

8q4 e] .

rr

,

r(n

4r,0r,
ttlntd5t td4h h\dlLd

x0,43qb pq itl NlJ[@ r (a

(Rrsr^).

M.!E Pctubuu


2r

hlr

17

0r

.4!i ,(,tr ?k

ri, KrLi