Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora)
High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and ferme...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Jurusan Teknik Pertanian Universitas Lampung
2021-12-01
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| Series: | Jurnal Teknik Pertanian Lampung |
| Subjects: |