PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI MALTODEXTRIN PADA PEMBUATAN KOPI ROB…
Fermented Robusta coffee was still not widely recognized by the public, so innovation was needed in the form of developing a practical fermented Robusta coffee product, such as instant coffee. This…
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- xi, 83 hlm.; ilus.; 29 cm.
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- T1685612025
MINUMAN FUNGSIONAL DARI KOMBINASI KOPI ROBUSTA NATURAL ANAEROB, EKSTRAK KATEK…
This study aimed to determine the effect of natural anaerobic robusta coffee formulation, raw extract of catechin gambier and young areca nut on the characteristics of functional coffee. This study…
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- xv, 78 hlm.; ilus.; 29 cm
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- T782812022
PENAMBAHAN KRIM DAN GULA AREN DALAM FORMULASI KOPI FERMENTASI DENGAN TINGKAT …
The objective research was to determine the effect of the type of fermented coffee and the degree of roasting of coffee with the addition of cream and palm sugar. This research was conducted at the…
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- xv, 54 hlm.; ilus.; 29 cm
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- T776762022
KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA BERDASARKAN JENIS WAD…
This research studied about physical, chemical and organoleptic characteristics of Arabica coffee based on the type of container and resting time after roasting. Completely Randomized Factorial Des…
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- xv, 37 hlm.; ilus.; 29 cm
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- T774682022
FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP …
The objective research was to determine effect of formulation instant robusta green coffee, gambir katekin extract and instant pasak bumi on characteristics instant cofeee. The research used a Comp…
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- xvii, 42 hlm. : ilus. ; 29 cm
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- Call Number
- T585552021
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