The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution

The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution

Coffee silver skin flour can be effortlessly converted into various items, and its nutritional quality remains constant. Thus, exploring novel methods of utilizing it could result in sustainable and innovative products with consistent nutritional advantages. This study investigated the impact of usi...

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Bibliographic Details
Main Authors:	Inawaty Sidabalok, Juni Hasrat Harefa, Asnurita Asnurita, Yonny Arita Tahir, Afrida Afrida
Format:	Article
Language:	Indonesian
Published:	Jurusan Teknik Pertanian Universitas Lampung 2023-12-01
Series:	Jurnal Teknik Pertanian Lampung
Subjects:	biscuit quality characteristics coffee silver skin
Online Access:	https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6792

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