Zobrazeno 1 - 10
of 74
pro vyhledávání: '"robusta coffee powder"'
Autor:
Herliani, Canserlita Puteri1, Savitri, Dyah Ayu1 eseifu@buan.ac.bw, Suud, Hasbi Mubarak1, Rosyady, Muhammad Ghufron1
Publikováno v:
International Journal on Food, Agriculture & Natural Resources. 2024, Vol. 5 Issue 3, p38-45. 8p.
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 5, Iss 3, Pp 38-45 (2024)
Bondowoso Robusta Coffee is a type of Robusta coffee that has a distinctive taste and high quality. The distinctive taste and high quality are obtained from the results of harvest management and post-harvest processing in accordance with Standard Ope
Externí odkaz:
https://doaj.org/article/480c2ac06b2044b09c65f97671fea840
Publikováno v:
Journal of Applied Food Technology, Vol 10, Iss 1, Pp 13-16 (2023)
Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentatio
Externí odkaz:
https://doaj.org/article/90101963e3a640f780bdaa609c1bb58e
Akademický článek
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Publikováno v:
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment). 7:28-32
Determining the level of caffeine in coffee grounds is very important so that people can consume coffee in a safe amount. Based on SNI 01-7152-2006 the permitted dose of caffeine is 50-150 mg/day. This study aims to describe the level of caffeine in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3e8842998681bbe9328699d87fbf5fb
https://doi.org/10.29165/ajarcde.v7i2.252
https://doi.org/10.29165/ajarcde.v7i2.252
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd87e6aa75f8c6253814c56eb39ecd9b
https://doi.org/10.1590/fst.55721
https://doi.org/10.1590/fst.55721
Conference
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K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
H Hariadi, A A Quddus, A Fizriani, null Mardiana, D N Surahman, E A Cahya, M A Hendarwin, R Dadan, D Sandi, null Widiawati, E E Nanda
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1024:012006
Coffee is one of the drinks that people around the world often consume. In this study, coffee was extracted using the ultrasound method. This study aimed to determine the effect of ultrasonic extraction on the chemical and sensory content of Robusta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88beca74edba7068005b0aca0ba1ae2a
https://doi.org/10.1088/1755-1315/1024/1/012006
https://doi.org/10.1088/1755-1315/1024/1/012006
Publikováno v:
Jurnal Agroindustri Halal; des2023, Vol. 9 Issue 3, p365-374, 10p
Autor:
Ita Yustina, Farid R. Abadi
Publikováno v:
El-Hayah. 6:86
The processing methods of coffee bean are various in different regions in Indonesia. One of the methods is by adding the material of coffee bean with other ingredients such as rice. This research was aimed to investigate the effect of adding white an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a80e38ca352f6f1a8f4656ac1e95a5a1
https://doi.org/10.18860/elha.v6i3.4496
https://doi.org/10.18860/elha.v6i3.4496