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Found 2 from your keywords: subject="kopi sangrai"
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IDENTIFIKASI KOPI SANGRAI BERDASARKAN TINGKAT KEMATANGAN BUAH KOPI DAN TEMPER…
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Sutarno, Sutarno

Penelitian ini bertujuan untuk mempelajari karakteristik kopi sangrai akibat pengaruh temperatur berdasarkan tingkat kematangan buah kopi yang berbeda (kopi petik merah dan kopi petik asalan). Alat penyangrai yang digunakan pada penelitian ini adalah tipe silinder tertutup. Rancangan percobaan dalam penelitian ini adalah rancangan acak kelompok faktorial. Masing-masing perlakuan diulang sebanya…

Edition
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ISBN/ISSN
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Collation
xv, 78 hlm.: Ilus.,tab.; 28 cm
Series Title
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Call Number
T895392008
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ANALISIS MUTU KOPI SANGRAI BERDASARKAN TINGKAT MUTU BIJI KOPI BERAS
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Yuhandini, Imah

The quality of green coffee is the most important factor that can effect the result of powdered coffee and roasted coffee. A good quality of green coffee would produce high tasted poured coffee. Besides that, roasting process could also effect the quality of roasted coffee. The research was conducted from November 2007 to June 2008 at Sultan Mansyur Street No. 353 Palembang and in Chemical Labo…

Edition
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ISBN/ISSN
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Collation
xviii, 83 hlm.: Ilus., tab.; 28 cm
Series Title
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Call Number
T893002008