Results 91 to 100 of about 3,097 (179)

BENCHMARKING ANALYSIS FOR CASCARA DEVELOPMENT STRATEGY AT CHARISMA CHARITA MSMEs (MICRO, SMALL, MEDIUM, ENTERPRISES) IN CENTRAL ACEH REGENCY [PDF]

, 2023
Charisma Charita MSMEs (Micro, Small, Medium, Enterprises) is a business that produces coffee husk product “cascara”, which is located in Berawang Dewal Village, Jagot Jeget District, Central Aceh Regency. The production of cascara in Charisma Charita is
Fadli, Fadli, Martina, Martina, Utami, Tri Arini   +2 more
core   +1 more source

The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method.

Coffee and Cocoa Research Journal, 2020
Arabica coffee drinks in this study were made from three parts of coffee beans are cascara, which is the skin of coffee fruit; green coffee beans; and roasted coffee beans.
Laras Cempaka
doaj   +1 more source

Characteristics of cascara brew obtained from wet, dry and wine coffee processing

IOP Conference Series: Earth and Environmental Science
Abstract Coffee processing is one of the important post-harvest handling factors that greatly influences the quality of coffee. Coffee is generally traded in the form of green beans. Thus green beans are the main product from coffee cherries which are obtained through several process stages by producing a number of wastes as by-products.
M Muzaifa, C Nilda, HP Widayat, F Rahmi, null Zahrina, NF Darma   +5 more
openaire   +1 more source

Effect of Drying Method and Temperature on the Quality of Cascara Tea [PDF]

This study aims to determine the effect of the drying method and optimum temperature on the quality of coffee skin tea (cascara). This research was conducted at the Laboratory of Food Processing Technology and Agricultural Products, Department of ...
Nurhayati, Nurhayati, Seleleubajak, Monica Brunelly, Tampubolon, Sanggam Dera Rosa   +2 more
core   +2 more sources

KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA

Jurnal Teknologi Pertanian Andalas, 2019
Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kulit kopi arabika Gayo.  Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan pulp dan lama seduhan cascara.
Murna Muzaifa, Dian Hasni, Normalina Arpi, M. Ikhsan Sulaiman, Moh. Sahlan Limbong   +4 more
doaj   +1 more source

The Physicochemical of Bread Additional Cascara Flour and Its Correlation [PDF]

BIO Web of Conferences
Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fiber and bioactive components. Its effects when added to bread are not clarified.
Setiaboma Woro, Kristanti Dita, Ratnawati Lia, Surahman Diki Nanang   +3 more
doaj   +1 more source

FERMENTATION EFFECTS ON CAFFEINE CONTENT AND CHEMICAL PARAMETERS OF KOMBUCHA COFFEE CASCARA

International Journal of Applied Pharmaceutics
Objective: The aim of this research is to examine the effect of varying fermentation on the caffeine content and chemical parameters (pH, the IC50 value, total phenolic and total flavonoid compounds) in kombucha robust coffee cascara (Coffea canephora Pierre ex A. Froehner).
LISDA RIMAYANI NASUTION, YADE METRI PERMATA, JANE MELLITA KELIAT, MARIA ANGGI TRIANIKA PELAWI, VAMELIA KRESENSIA CIUNARDY, TIARA RANTI SERUNI   +5 more
openaire   +1 more source

Diagnóstico de la situación actual del proceso de beneficiado de café del Beneficio La Providencia S.A. para la implementación de mejores prácticas productivas, en el municipio de Matagalpa, durante el segundo semestre del 2014 [PDF]

, 2015
El tema que se desarrolló a través de la investigación es el Diagnóstico de la situación actual del proceso de beneficiado de café del BENEFICIO LA PROVIDENCIA S.A.
Gonzalez Zamora, Uriel Jose, Urbina Chavarria, Carlos Jose   +1 more
core  

Caracterización físico-química de residuos agroindustriales (cascarilla de arroz y cascarilla de café), como materia prima potencial para la obtención de bioetanol, Laboratorios de Química UNAN-Managua I-II semestre 2016 [PDF]

, 2016
En el presente trabajo, se caracterizó física y químicamente los residuos procedentes de la agroindustria (cascarilla de arroz y cascarilla de café) como posibles potenciales productores de bioetanol, las muestras se sometieron a diferentes pruebas con ...
Arias Ortiz, Rosa Angélica, Meneses Cruz, Juan Daniel   +1 more
core  

Coffee by-product cascara as an edible active coating for enhancing hazelnut preservation and packaging

Food Packaging and Shelf Life
Edible active packaging is an innovative solution that extends the shelf life of products, protect it from contamination, and prevent oxidation, without contributing to additional packaging waste. Here this study explores the potential of utilizing cascara extract, a coffee by-product rich in polyphenols and polysaccharides, as a sustainable material ...
Turan, Deniz, Wang, Yichen, Grundmann, Daan, Paillart, Maxence, Dieleman, Rudi, Rahn, Anja   +5 more
openaire   +2 more sources