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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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/53697 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |