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...
Сохранить в:
| Главные авторы: | , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2024-07-01
|
| Серии: | Jurnal Pangan dan Agroindustri |
| Предметы: | |
| Online-ссылка: | https://jpa.ub.ac.id/index.php/jpa/article/view/1170 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|