Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)

Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)

This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment...

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Bibliographic Details
Main Authors: Adrina Eka Shafira, Antonius Hintono, Siti Susanti
Format: Article
Language:English
Published: Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology 2022-06-01
Series:Journal of Applied Food Technology
Subjects:
bacteria
cascara
fermentation
kombucha
yeast
Online Access:https://ejournal2.undip.ac.id/index.php/jaft/article/view/8399

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