CHARACTERISTICS OF FERMENTED ARJUNO ROBUSTA COFFEE BY COMMERCIAL BAKER’S YEAST
ABSTRACT This research focused on the fermentation of coffee beans using commercial yeast containing S. cerevisiae with variations in fermentation duration (5, 10, and 15 hours) and yeast concentration (0%, 1%, 2%, and 3%). The research aimed to understand how fermentation duration and yeast conc...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2024-07-01
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| Saila: | Jurnal Pangan dan Agroindustri |
| Gaiak: | |
| Sarrera elektronikoa: | https://jpa.ub.ac.id/index.php/jpa/article/view/1170 |
| Etiketak: |
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