Studi Fermentasi Biji Kopi Menggunakan Enzim Proteolitik
Wet fermentation by added proteolytic enzyme can be used for upgrade the taste of coffee. The enzyme was obtained from plant because of ease to get and fulfill the term of Indonesia’s constitution about halal product assurance. This study used two types of proteolytic enzyme; bromelain and zingibain...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Serambi Mekkah
2021-09-01
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| Series: | Jurnal Serambi Engineering |
| Subjects: | |
| Online Access: | https://ojs.serambimekkah.ac.id/jse/article/view/3466 |