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...

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Bibliographic Details
Published in:Jurnal Pangan dan Agroindustri
Main Authors: Jaya Mahar Maligan, Danang Pratomo Hernanto, Siti Narsito Wulan
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-07-01
Subjects:
coffee
fermentation robusta
yeast
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1170

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/1170

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