Chemical characteristics of original robusta coffee beans from Jember fermented with Saccharomyces cerevisiae starter using the semi-carbonic maceration technique
A Afriliana,
Q R Allenia,
Jayus
et al.
Abstract:This research aims to evaluate the chemical characteristics of original robusta coffee beans fermented using Saccharomyces cerevisiae. The method used is semi-carbonic maceration with variations in starter concentration (20%, 30%) and fermentation times (24 hours, 48 hours, 72 hours). The results of the research showed that samples with 30% concentration of starter and 72 hours fermentation times showed a decrease in chemical compound content with the lowest values, including caffeine content of 0.91%, reducin… Show more
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