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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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Principais autores: Jaya Mahar Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, Feronika Heppy Sriherfyna
Format: Artigo
Sprog:Inglês
Udgivet: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-01-01
Serier:Jurnal Pangan dan Agroindustri
Fag:
coffee characteristics
fermentation
roasting
wine coffee
Online adgang:https://jpa.ub.ac.id/index.php/jpa/article/view/1077
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