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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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2024-01-01
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| Seria: | Jurnal Pangan dan Agroindustri |
| Hasła przedmiotowe: | |
| Dostęp online: | https://jpa.ub.ac.id/index.php/jpa/article/view/1077 |
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