CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS

Coffee fruit fermentation is a chemical process that involves the role of microorganisms which result in changes in acid concentration and temperature. Lactic acid produced during the fermentation process indicates the activity of microorganisms so that the temperature increases. The fermentation...

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Bibliographic Details
Main Author: Radhy, Ahmad
Format: Theses
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/53697
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Institution: Institut Teknologi Bandung
Language: Indonesia