Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process
The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Jurusan Teknik Pertanian Universitas Lampung
2021-09-01
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| Series: | Jurnal Teknik Pertanian Lampung |
| Subjects: |