EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO

The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Fac...

詳細記述

書誌詳細

出版年:	Jurnal Pangan dan Agroindustri
主要な著者:	Jaya Mahar Maligan, Nathania Zefanya Anggono
フォーマット:	論文
言語:	英語
出版事項:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2023-10-01
主題:	cupping test fermentation roasting wine coffee
オンライン･アクセス:	https://jpa.ub.ac.id/index.php/jpa/article/view/1059