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Found 5 from your keywords: subject="Teknologi pembuatan k...
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PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI MALTODEXTRIN PADA PEMBUATAN KOPI ROB…
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Putri, Kinanti Afifah

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 study aimed to determine the effect of extraction time and maltodextrin concentration on the characteristics of instant Robusta wine coffee The study use a factorial Completely Randomized Design (CRD…

Edition
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ISBN/ISSN
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Collation
xi, 83 hlm.; ilus.; 29 cm.
Series Title
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Call Number
T1685612025
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MINUMAN FUNGSIONAL DARI KOMBINASI KOPI ROBUSTA NATURAL ANAEROB, EKSTRAK KATEK…
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Suharto, Firza Fahleffi

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 used a non-factorial Completely Randomized Design (RAL), namely the formulation of natural anaerobic robusta coffee, gambier catechin crude extract and young areca nut powder. Each treatment was repe…

Edition
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ISBN/ISSN
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Collation
xv, 78 hlm.; ilus.; 29 cm
Series Title
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Call Number
T782812022
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PENAMBAHAN KRIM DAN GULA AREN DALAM FORMULASI KOPI FERMENTASI DENGAN TINGKAT …
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Ahmy, Nairul Ulfa Putri

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 Chemical, Processing, and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University from March to April 2022. This research used…

Edition
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ISBN/ISSN
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Collation
xv, 54 hlm.; ilus.; 29 cm
Series Title
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Call Number
T776762022
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KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA BERDASARKAN JENIS WAD…
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Kilin, Erik Marhen

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 Design used in this study consisted of two treatment factors, namely, the type of resting container (plastic container and glass container), and the length of resting time (1 day, 4 days, 7 days, 10 days…

Edition
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ISBN/ISSN
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Collation
xv, 37 hlm.; ilus.; 29 cm
Series Title
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Call Number
T774682022
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FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP …
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Aulia, Muhammad Ridho Wahyu

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 Completely Randomized Design (RALF) with one singel factors, namely combination of instant green coffee, gambir katekin extract, and instant pasak bumi. The experiment was conducted in triplicates. The ob…

Edition
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ISBN/ISSN
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Collation
xvii, 42 hlm. : ilus. ; 29 cm
Series Title
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Call Number
T585552021