The objective research was to determine effect of a combination of coffee leaves and gambir catechin crude extract on the chemical and organoleptic characteristics of coffee leaf tea. The experimen…
The objective of the research was to determine the effect of temperature and extraction time on arabica coffee cold brew, Semendo, Muaraenim, Sumatera Selatan. This research was conducted at the Ag…
This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CR…
Nata de coco staining using carrot extract can give an attractive appearance. A more efficient staining method is the ultrasonication method. This study aimed to determine the effect of ultrasonica…
This study aimed to determine the chemical, functional, and sensory characteristics of the formulation of cascara coffee drink. The experiment was conducted at Chemical, Processing, and Sensory Lab…
This study was aimed to determine the properties of water content, pH, total dissolved solids, chlorogenic acid, caffeine, and organoleptic as well as confirming the formulation of green coffee bas…
This study aims to determine the Effect of Adding Granulated Sugar and Vegetable Cream on Anaerobic Fermented Coffea Functional Robusta (coffea canephora) on Cemical and Sensory Characteristic. Thi…
Kopi merupakan salah satu komoditi perkebunan dengan nilai ekonomis dan tingkat produksi yang cukup tinggi. Namun secara umum mutu dari hasil pengolahan kopi masih rendah. Penanganan pasca panen ya…
The most widely cultivated coffee species throughout the world is Arabica coffee (Coffea arabica L). The caffeine content of Arabica coffee is 1-1.3%. This study aims to determine the effect of roa…
This research was aimed to know the effect of coffee diameter and roasting temperature on the characteristics of decaffeinated Arabica coffee ( Coffea arabica L .) using pineapple stem starts in Ap…
The objective research was to determine characteristics physicochemical, functional and microbiology of instant coffee using formulation gambir extract and varieties coffee of peaberry robusta and …
This study aimed to determine the RH of the process enzymatic oxidation room on the cascara characteristics of arabica and robusta coffee husks. This study used a factorial completely randomized de…
The objective research was to determine the effect of gambier catechin extract addition and ginseng on the characteristics of instant robusta wine coffee. The experiment was conducted at Chemical, …
This research aimed to determine the effect of coffee peel type and variation of SCOBY concentration on total phenol, total titrated acid, total dissolved solid, pH and total plate count of cascara…
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…
This study aims to (1) analyze the differences between organic and non-organic coffee cultivation in Sumber Karya Village, Gumay Ulu District, Lahat Regency, (2) Calculate the cost of production an…