ANALISIS NILAI TAMBAH PENGOLAHAN PETIK MERAH MENGGUNAKAN PROSES HONEY DAN NAT…
This study aims to analyze the value-added of Arabica coffee beans produced from two coffee processing methods, namely honey, and natural. The calculation of value-added uses the Hayami method. Thi…
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- xiii, 63 hlm.; ilus.; 29 cm
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- T1440872024
PERBANDINGAN METODE MULTI OBJECTIVE OPTIMIZATION ON THE BASIS OF RATIO ANALYS…
Arabica coffee beans are the most widely consumed raw material for coffee beverages. Arabica coffee beans have a higher market price than other types of coffee beans because of their high quality.I…
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- xi, 31 hlm.; ilus.; 29 cm
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- T1451882024
FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI DAN PENDAPATAN SERTA EFISIENSI USAHA…
The The aims of this study were 1) to analyze the factors that influence Arabica Coffee production in Huta Bagasan Village, Dolok Sanggul District, and Humbang Hasundutan Regency using multiple lin…
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- xv, 99 hlm.; ilus.; 29 cm
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- T1426522024
RESPON BIBIT KOPI ARABIKA (Coffea Arabica) PADA MEDIA CAMPURAN SEKAM PADI DAN…
Penelitian ini dilaksanakan dari bulan Juli sampai Oktober 2008 di Rumah Bayang Fakultas Pertanian, Jurusan Budidaya Pertanian, Universitas Sriwijaya. Kecamatan Inderalaya Utara, Kabupaten Ogan Ili…
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- ix, 56 hlm.: Ilus., tab.; 28 cm
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- T804512009
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA AKIBAT PERBEDAAN METODE SED…
The objective of this study was to determine the effect of differences in brewing methods and coffee origins on the chemical and organoleptic characteristics of coffee. This study used factorial Ra…
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- viii, 65 hlm. : ilus. ; 28 cm
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- Call Number
- T320212020
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