Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/98882
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dc.contributor.authorAFRILIANA, ASMAK-
dc.contributor.authorKHOTIJAH, Putri Qoriasiatul-
dc.contributor.authorJAYUS, Jayus-
dc.contributor.authorGIYARTO, Giyarto-
dc.contributor.authorHARADA, Hiroyuki-
dc.date.accessioned2020-05-11T06:09:35Z-
dc.date.available2020-05-11T06:09:35Z-
dc.date.issued2018-11-01-
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/98882-
dc.description4th International Conference on Food and Agriculture Resources (FANRes 2018)en_US
dc.description.abstractCoffee beans produced by Indonesian farmers are known as “asalan” (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It is one of processing methods of coffee by soaking the coffee beans and then adding starter kefir 1 : 2 : 3% and lactose 1 : 3%. Fermentation time is 12 hours with temperature 28 C. Based on data of total calculation of Lactic Acid Bacteria (LAB), it was known that all coffee samples had increased. Scores of pH coffee beans were 5.7; 5.6; 5.5; 5.4. The final scores of cuptest of coffee were respectively 81.08; 81.83; 77.33; 78; 80.25; 80.50; 78.33; 79.67. Total flavor components of Robusta coffee were 73 components for control/unfermented, A1B2 sample of 82 components, and A2B1 sample of 66 components. Fermentation process of Robusta coffee beans with kefir and lactose has a real effect on the quality of coffee produced. There were 4 coffee samples which received specialty coffee, sample A1B1 with score of 81.08, sample A1B2 with score of 81.83, sample A3B1 with score of 80.25, and sample A3B2 with score of 80.50.en_US
dc.language.isoenen_US
dc.publisherAtlantis Press: Advances in Engineering Research, volume 172en_US
dc.subjectKefiren_US
dc.subjectLactic Acid Bacteria (LAB)en_US
dc.subjectasalan Robusta coffeeen_US
dc.subjectLactoseen_US
dc.subjectSpecialty Coffeeen_US
dc.titleFermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffeeen_US
dc.typeArticleen_US
dc.identifier.kodeprodiKODEPRODI1710101#Teknologi Hasil Pertanian-
dc.identifier.nidnNIDN0016056803-
dc.identifier.nidnNIDN0018076602-
Appears in Collections:LSP-Jurnal Ilmiah Dosen

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