2023
DOI: 10.17728/jaft.16413
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Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir

Priyo Bintoro,
Anggun Miftahurrahmi,
Heni Rizqiati

Abstract: Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentation of coffee beans during wet processing can improve coffee quality. The purpose of this study was to determine the best fermentation time for robusta coffee beans in whey kefir so that quality robusta coffee powder was obtained from the water content, total dissolv… Show more

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