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The document outlines the preparation and analysis of organic acids in cacao beans, following methods from Fahrurrozi et al. (2023) and Ouattara et al. (2019). Cacao beans are dried, peeled, ground, and homogenized before being centrifuged to obtain a supernatant for HPLC analysis. The analysis involves a modified HPLC method to detect and quantify citric, lactic, and acetic acids using specific chemical standards.

Author

Kai Vhen

Language

EN