Results 71 to 80 of about 17,694 (174)

MaxEnt and Marxan modeling to predict the potential habitat and priority planting areas of Coffea arabica in Yunnan, China under climate change scenario

Frontiers in Plant Science
IntroductionCoffea arabica (Arabica coffee) is an important cash crop in Yunnan, China. Ongoing climate change has made coffee production more difficult to sustain, posing challenges for the region’s coffee industry.
Xia Li, Xia Li, Zihao Wang, Shaoqiang Wang, Shaoqiang Wang, Zhaohui Qian, Zhaohui Qian   +6 more
doaj   +1 more source

EFFECTIVENESS OF SEMBALUN ARABIC COFFEE (Coffea arabica) ACTIVE COMPOUNDS AS AN ALTERNATIVE FOR REDUCING OBESITY

Jurnal Farmasi Sains dan Praktis
Obesity has become a global public health and nutrition problem, both in developed and developing countries. Based on the latest Riskesdas data in 2018, the prevalence of obesity in adults aged >18 years is still increasing, at 21.8%.
Suci Apriliya Ningsih, Abdul Rahman Wahid, Yemi Agustin Syafutri, Tita Nurfatiha, Safwan Safwan, Alvi Kusuma Wardan   +5 more
doaj   +1 more source

In silico study: identification and characterization of heat shock protein 90 (HSP90) in Arabica coffee (Coffea arabica L.)

Menara Perkebunan
The use of low-quality planting material and extreme weather conditions caused by global warming are major factors contributing to low Arabica coffee productivity in Indonesia.
Mukhamad Su'udi, Qori’atul Mustafidah
doaj   +1 more source

Coffee arabica-derived copper nanoparticles: A potent larvicidal agent against Aedes aegypti mosquitoes

Journal of Advanced Biotechnology and Experimental Therapeutics
Mosquito-borne diseases, such as those transmitted by Aedes aegypti mosquitoes, are a major public health concern. This study examined the larvicidal activity of Coffee arabica-mediated copper nanoparticles (CuNPs) against Aedes aegypti mosquito larvae ...
Yousef Abdulwahab, Ahyar Ahmad, Isra Wahid, Paulina Taba   +3 more
doaj   +1 more source

Characterization of Pixell Arabica and Robusta coffee varieties: Physicochemical properties and antioxidant [PDF]

BIO Web of Conferences
Coffee is one of the most widely consumed beverages globally, with Arabica (Coffee arabica) and Robusta (Coffee canephora) being the two main commercial species.
Mariastuty Tantry Eko Putri, Komariyah Kokom, Widodo Wahyu Eko, Astuti, Atmaji Gigih, Setianto Wahyu Bahari, Yustiningsih Nenie, Pramono Edi Priyo, Henanto Henky, Wayan T Ni, Sundowo Andini, Machmudah Siti, Prasetyani Lully Natharina   +12 more
doaj   +1 more source

Identification of Chlorogenic Acid, Caffeine, Melanoidin, Sucrose, and Protein Content of Local Indonesia Arabica Coffee Base on Its Cupping and Variety Variation [PDF]

BIO Web of Conferences
The increased demand for high-quality coffee led to the need to evaluate coffee quality for market acceptance. Indonesia has Arabica, which has the potential for high selling value.
Misto, Indarti Siti, Safitri Yustina, Mutmainnah, Mulyono Tri, Dwi Alawiyah Dela   +5 more
doaj   +1 more source

The classification of arabica gayo wine coffee using UV-visible spectroscopy and PCA-DA method

MATEC Web of Conferences, 2018
The unique processing of Arabica Gayo Wine coffee produces special attributes to the beverage and could increase its value. However, it is important to prove the authenticity of Arabica Gayo Wine coffee using reliable methods. The objective of this study
Suhandy Diding, Yulia Meinilwita
doaj   +1 more source

Tingkat Kesukaan Konsumen Terhadap Kopi Campuran Robusta Dengan Arabika

Jurnal Teknologi dan Industri Pertanian Indonesia, 2015
(Level Of Consumers Preferences On Coffee Blend Of Robusta And Arabica) ABSTRACT. Coffee is the third most consumption beverage after water and tea.
Elsera Br Tarigan, Dibyo Pranowo, Tajul Iflah   +2 more
doaj   +1 more source

Coffee starter microbiome and in-silico approach to improve Arabica coffee

LWT, 2019
Abstract: Arabica coffee is fermented to obtain intense flavor profile and finds elusive prospects in the coffee industry. The Arabica coffee mucilage constitute 2–5% of the fruit dry weight with 94% moisture, 4% sugar, 0.7% protein and 1–3% pectin.
Siridevi G. B, Devendra Havare, Basavaraj K, Pushpa S. Murthy   +3 more
openaire   +1 more source

Physical and Chemical Properties of Gayo Coffee Brewed by Boiling Method with Variation of Particle Coffee Ground

JIF (Jurnal Ilmu Fisika)
The effect of coffee ground particle size by the boiling method on the values of physical and chemical parameters is studied. The coffee used is Arabica (Luwak, wine, honey) and Robusta from the Gayo Highlands, Aceh Province, Indonesia.
Evi Yufita, Teuku Muhammad Shadiq Maula, Gunawati Gunawati, Peter Lloyd Woodfield, Elin Yusibani   +4 more
doaj   +1 more source