Kajian Kadar Akrilamida dalam Kopi Arabika dengan Variasi Suhu Penyangraian
Acrylamide levels in Arabica coffee at various roasting temperatures have been determined. Coffee beans are roasted at 160°C, 180°C, and 210°C for 8 minutes. Analysis was carried out using High-Performance Liquid Chromatography (HPLC) with C-18 reversed-phase, mobile phase using methanol and 0.1% ph...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tadulako University
2021-12-01
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| Series: | Kovalen: Jurnal Riset Kimia |
| Online Access: | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/15668 |