Browsing LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah) by Author "TAIZO, Masuda"

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    • Evaluate of Coffee Husk Compost 

      HIDAYAT, Endar; AFRILIANA, Asmak; GUSMINI, Gusmini; TAIZO, Masuda; HARADA, Hiroyuki (International Journal of Food, Agriculture, and Natural Resources, 2020-04-16)
      Purpose In this study, to evaluate the physico-chemical properties of coffee husk compost. Methods The compost process in aerobic condition for 84 days. Physico-chemical parameters were analyzed. In addition, the seed ...

    • Evaluation of Potency Spent Coffee Grounds for Make Black Compost 

      AFRILIANA, Asmak; HIDAYAT, Endar; YOSHIHARU, Mitoma; TAIZO, Masuda; HARADA, Hiroyuki (E3S Web of Conferences, 2022-01-27)
      The aim for this research is to make black compost from spent coffee grounds (SCG). The content of hemicellulose and lignin from SCG were 37.28% and 22.45%. For mineral content, Potassium (3 g/kg) is the most abundant ...

    • Evaluation of Potency Spent Coffee Grounds for Make Black Compost 

      AFRILIANA, Asmak; HIDAYAT, Endar; YOSHIHARU, Mitoma; TAIZO, Masuda; HARADA, Hiroyuki (E3S Web of Conferences, 2020-01-21)
      The aim for this research is to make black compost from spent coffee grounds (SCG). The content of hemicellulose and lignin from SCG were 37.28% and 22.45%. For mineral content, Potassium (3 g/kg) is the most abundant ...

    • Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir 

      AFRILIANA, Asmak; PRATIWI, Dian; GIYARTO, Giyarto; BELGIS, Maria; HARADA, Hiroyuki; YUSHIHARU, Mitoma; TAIZO, Masuda (Juniper Publishers, 2019-04-25)
      Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using ...

    • Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir 

      AFRILIANA, Asmak; PRATIWI, Dian; GIYARTO, Giyarto; BELGIS, Maria; HARADA, Hiroyuki; YUSHIHARU, Mitoma; TAIZO, Masuda (Nutrition & Food Science International Journal, 2019-04-03)
      Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using ...