PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR DALAM TEH DAUN KOPI
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…
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- xv, 38 hlm.; Ilus.; 29 cm
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- T1045362023
PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DI…
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…
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- xvi, 42 hlm.; ilus.; 29 cm
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- T1204732023
PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT …
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…
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- xii, 63 hlm.; ilus.; 29 cm
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- T822522022
PENGARUH ULTRASONIKASI TERHADAP SIFAT FISIK DAN KIMIA NATA DE COCO DENGAN WOR…
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…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789732022
PENGARUH JUMLAH DAN UKURAN PARTIKEL CASCARA TERHADAP KARAKTERISTIK KIMIA, FUN…
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…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789242022
FORMULASI CAMPURAN KOPI HIJAU CELUP BERDASARKAN JENIS VARIETAS DAN PERSENTASE…
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…
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- xv, 33 hlm.; ilus.; 29 cm
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- T657392022
PENGARUH PENAMBAHAN GULA PASIR DAN KRIM NABATI TERHADAP KARAKTERISTIK KIMIA D…
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…
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- xv, 70 hlm.; ilus.; 29 cm
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- T745262022
KARAKTERISTIK KOPI BUBUK ARABICA TYPICA L BERDASARKAN TINGKAT KEMATANGAN DAN …
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…
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- xiii, 48hlm.; ilus.; 29 cm
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- T743362022
PENGARUH SUHU PENYANGRAIAN DAN DIAMETER BIJI KOPI TERHADAP KARAKTERISTIK KOPI…
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…
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- ix, 89 hlm. : ilus. ; 29 cm
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- T586212021
PENGARUH DIAMETER DAN SUHU PENYANGRAIAN TERHADAP KARAKTERISTIK KOPI BUBUK ARA…
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…
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- ix, 61 hlm. : ilus. ; 29 cm
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- T584592021
KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN MIKROBIOLOGI KOPI INSTAN MENGGUNAKA…
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 …
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- xii, 38 hlm. : ilus. ; 29 cm
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- T600172021
PENGARUH RH RUANGAN PROSES OKSIDASI ENZIMATIS PADA CASCARA KULIT KOPI ARABIKA…
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…
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- xv, 47 hlm. : ilus. ; 29 cm
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- T600112021
PENGARUH PENYANGRAIAN DAN EKSTRAK KATEKIN GAMBIR TERHADAP KARAKTERISTIK KOPI …
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, …
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- xv, 42 hlm. : ilus. ; 29 cm
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- T600272021
IMPLIKASI VARIASI KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST)…
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…
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- xi, 37 hlm. : ilus. ; 29 cm
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- T590502021
PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIO…
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…
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- xvi, 37 hlm. : ilus. ; 29 cm
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- T613792021
ANALISIS HARGA POKOK DAN KELAYAKAN HARGA JUAL KOPI ROBUSTA ORGANIK DI DESA SU…
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…
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- xi, 67 hlm. : ilus. ; 29 cm
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- Call Number
- T641052021
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