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Found 1 from your keywords: subject="Teh Cascara"
cover
PENGARUH LAMA FERMENTASI KULIT KOPI TERHADAP KARAKTERISTIK TEH CASCARA
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Agfarina, Tri Utami

The objective of this research was to determine the effect of coffee pulp fermentation on characteristics of cascara tea. The research used a non-factorial Completely Randomized Design consisting of 6 treatment factors (A =fermentation 0 hour, B = fermentation 1 hour, C = fermentation 2 hours, D = fermentation 3 hours, E = fermentation 4 hours, and F = fermentation 5 hours), each treatment was …

Edition
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ISBN/ISSN
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Collation
xii, 72 hlm.; ill.; 28 cm.
Series Title
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Call Number
T505562021