EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU

ABSTRACT This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic...

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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Jaya Mahar Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, Feronika Heppy Sriherfyna
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-01-01
Σειρά:	Jurnal Pangan dan Agroindustri
Θέματα:	coffee characteristics fermentation roasting wine coffee
Διαθέσιμο Online:	https://jpa.ub.ac.id/index.php/jpa/article/view/1077
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