PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)

• 主要作者: Susianah
• 格式: Final Project
• 語言: Indonesia
• 在線閱讀: https://digilib.itb.ac.id/gdl/view/45437

Generally, coffee is consumed in form of powder of roasted coffee beans, while tea was commonly consumed which were from green tea leaves, oolong tea and black tea. However, nowadays there is a new way to drink coffee and tea in form of Kombucha Coffee (KC) and Kombucha Tea (KT), which are fermen...