Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Yusianto Yusianto"'
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 1 (2020)
Arabica coffee (Coffea arabica) cultivation in the medium altitude (700-900 m above sea level, asl.) will face problems such as decreasing productivity, physical, biochemical and cup quality and increasing intensity of pest and diseaseattacks. Utiliz
Externí odkaz:
https://doaj.org/article/df6be32fc904431c894030f42684f2c5
Publikováno v:
Coffee and Cocoa Research Journal, Vol 28, Iss 2 (2012)
One of the major diseases which limiting production in arabica coffee is the leaf rust caused by the fungus Hemileia vastatrix, B et Br. Selection and testing on thirteen promising arabica coffee clones were carried out at endemic area for leaf rust
Externí odkaz:
https://doaj.org/article/0dc30c30b8374117b947fbff09b5741d
Publikováno v:
Coffee and Cocoa Research Journal, Vol 28, Iss 1 (2012)
Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to
Externí odkaz:
https://doaj.org/article/cd8221b7c5f54ef3b126d08c07339de0
Publikováno v:
Coffee and Cocoa Research Journal, Vol 28, Iss 1 (2012)
Development of specialty coffee product needs to be done by producing a product that has a good flavor, unique, and different from the axisting specialty coffee products. One of the varieties of Arabica coffee that has good potential to be developed
Externí odkaz:
https://doaj.org/article/fbd9fa522cb34c3299416b574eb86529
Autor:
Yusianto Yusianto
Publikováno v:
Coffee and Cocoa Research Journal, Vol 6, Iss 2 (1990)
Pengadukan selama fermentasi diperlukan untuk sarana aerasi, mencegah pertumbuhan jamur dan meratakan proses fermentasi. Hasil percobaan ini menunjukkan bahwa 1, 2, 3, atau 4 kali pengadukan menghasilkan mutu biji kakao yang tidak berbeda nyata. Namu
Externí odkaz:
https://doaj.org/article/79857fb1dd774b9e85746890d90c0cf1
Publikováno v:
Jurnal Agroindustri. 10:129-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5597869ca7d03b54713aacf5ba66ce8
https://doi.org/10.31186/j.agroindustri.10.2.129-138
https://doi.org/10.31186/j.agroindustri.10.2.129-138
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 1 (2020)
Arabica coffee (Coffea arabica) cultivation in the medium altitude (700-900 m above sea level, asl.) will face problems such as decreasing productivity, physical, biochemical and cup quality and increasing intensity of pest and diseaseattacks. Utiliz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7641ff6acb5dd4b6a75bd6630bcd4d77
http://www.ccrjournal.com/index.php/ccrj/article/view/409
http://www.ccrjournal.com/index.php/ccrj/article/view/409
Publikováno v:
Jurnal Tanaman Industri dan Penyegar. 6:33
Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::272ba5776da74ea238cc44430cc265f5
https://doi.org/10.21082/jtidp.v6n1.2019.p33-40
https://doi.org/10.21082/jtidp.v6n1.2019.p33-40
Publikováno v:
Jurnal Sains Teh dan Kina. 18
Enzymes, especially pectinase, plays an important role in the processing of tea that determines the quality and the color appearance of black tea. The main obstacle encountered in the application of enzymes in food processing in general, and in parti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fdcfca324e26c8161d2aaea36bedfc7
https://doi.org/10.22302/pptk.jur.jptk.v18i1.55
https://doi.org/10.22302/pptk.jur.jptk.v18i1.55
Publikováno v:
Coffee and Cocoa Research Journal, Vol 21, Iss 3 (2014)
Export of Arabica coffee was 28,100 tons/year or 8.28% total export of Indonesian coffee, most of them are specialty coffee. Beside their origin, variety and determine the of physical, chemical and flavors characters. The promising clones or varietie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b497a00f2c1884da529c1b59ed367953
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v21i3.22
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v21i3.22