Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions
Traditionally, Robusta coffee is predominantly processed using the natural method. However, in certain regions, Robusta green beans are produced without removing their outer skin (pericarp) throughout the entire processing stages. This distinctive method is aimed at increasing yield, making the coff...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2024-12-01
|
| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/18918/271 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|