DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY
The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography mass spectrometry (GC-MS). The green beans of robusta c...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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