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Image of PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN NILAI KADAR SARI KOPI COLD BREW DENGAN VARIASI LAMA PENYEDUHAN

Text

PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN NILAI KADAR SARI KOPI COLD BREW DENGAN VARIASI LAMA PENYEDUHAN

Purwanti, Wahyu - Personal Name;

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Penilaian anda saat ini :  

The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This research used a Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A formulation of green coffee and roasted coffee and faktor B brewing time, each trearment repeated three times. The observed parameters included physical characteristics(water extract of coffee) and used a Non Factorial Completely Randomized Design (RALNonF) with one treatment factors, namely faktor A formulation of green coffee and roasted coffee, each trearment repeated three times.. The observed parameters included chemical characteristics (water content and ash content) and mold contamination. The results showed that the treatment of the formulation green coffee and roasted coffee had a significant affected on water content and mold contamination but not significantly affected on ash content. The treatment of formulation green coffee and roasted coffee and brewing time had a significantly affected on water extraxt of coffee.


Availability
Inventory Code Barcode Call Number Location Status
2107004166T61379T613792021Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T613792021
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021
Collation
xvi, 37 hlm. : ilus. ; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
663.907
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Kopi
Specific Detail Info
-
Statement of Responsibility
SEPTA
Other version/related

No other version available

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  • PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN NILAI KADAR SARI KOPI COLD BREW DENGAN VARIASI LAMA PENYEDUHAN
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