EFFECT OF DIFFERENT ROASTING DEGREE ON THE TASTE CHARACTERISTICS OF FERMENTED ARABICA COFFEE USING SOLID STATE FERMENTATION METHODS
One of the leading agricultural commodities in Indonesia is coffee. Based on data projections from 2002 to 2015, national arabica coffee consumption continues to increase every year. This is influenced by the distinctive taste of coffee and its health benefits because it contains compounds that have...
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| Main Author: | |
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| Format: | Theses |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/36623 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |