MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION

ABSTRACT The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial...

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Bibliographic Details
Published in:Jurnal Pangan dan Agroindustri
Main Authors: Feronika Heppy Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, Jaya Mahar Maligan
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-01-01
Subjects:
arabica semeru
bacteria
fermentation
succession
wine coffee
yeast
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1093

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/1093

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