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Found 1 from your keywords: author=Anggraini, Fathin
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PENGARUH RH RUANGAN PROSES OKSIDASI ENZIMATIS PADA CASCARA KULIT KOPI ARABIKA…
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Anggraini, Fathin

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 design (RALF) with two treatment factors, namely the types of coffee (arabic, and robusta) and room RH (80%, 85%, 90%, 95%). Each treatment was repeated three times. The parameters observed included phy…

Edition
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ISBN/ISSN
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Collation
xv, 47 hlm. : ilus. ; 29 cm
Series Title
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Call Number
T600112021