Results 41 to 50 of about 349 (118)

Implementasi Mesin Roasting Kopi Untuk Peningkatan Kualitas Produksi Kopi UMKM Darma Coffee [PDF]

UMKM Darma Coffee adalah salah satu UMKM bersifat industri rumah tangga yang ada di Desa Warjabakti, Kecamatan Cimaung, Kabupaten Bandung. Saat ini, masalah yang dihadapi oleh UMKM Darma Coffee ini adalah masih manualnya proses roasting kopi.
Nugroho, Bambang Setia, Wibowo, Suryo Adhi, Muttaqien, Teuku Zulkarnain, Rizal, Achmad, Cahyadi, Willy Anugrah, Rahmawati, Dien, Priharti, Wahmisari, Susanto, Kusnahadi, Susanti, Hesty, Mukhtar, Husneni   +9 more
core   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Regression Models for Description of Roasted Ground Coffee Powder Color Change during Secondary Shelf-Life as Related to Storage Conditions and Packaging Material [PDF]

Beverages, 2018
Besides sensory attributes, color is a parameter affecting consumers’ perception of the powdered coffee product or brew. The aim of this study was to develop and compare non-linear and linear regression models for the description of experimentally determined color changes during 6 months of storage in two different packaging materials. Model parameters
Benković, Maja, Tušek, Ana
openaire   +2 more sources

Pengaruh Derajat Sangrai Biji Kopi Arabika (Coffea arabica) dengan Penambahan Bubuk Serai Dapur (Cymbopogon citratus) terhadap Sifat Kimia dan Sensori Kopi Celup

Jurnal Teknologi dan Industri Pertanian Indonesia
The coffee brewing that is most often found in the community is manual or brewing coffee. However, this method is considered to still have weaknesses and is less practical because it leaves coffee grounds in the drink. One effort to overcome this problem
Eva Murlida, Miftahul Hamdi, Yusriana Yusriana   +2 more
doaj   +1 more source

Comparative Profiles of Lipophilic Nutrients and In Vitro Antioxidant Activity in Commercial Arabica and Robusta Green Coffee Beans

Journal of the American Oil Chemists' Society, EarlyView.
Integrated compositional profiling of ten commercial green coffee lots showed higher mean total phenolic content, DPPH radical‐scavenging activity, β‐carotene, and total phytosterols in Robusta‐labeled lots, whereas Arabica‐labeled lots showed higher mean total tocopherols and total measured fatty acids.
Muyny Chhom, Youngmin Choi, Jung‐Ah Shin   +2 more
wiley   +1 more source

Small-scale coffee processing [PDF]

, 2008
This technical brief provides information on harvesting of coffee beans, processing, roasting, grading, grinding packaging and storage of ...

core  

Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin [PDF]

, 2022
Although coffee silverskin (CS) has recently been used as a food ingredient, no knowledge has been reported on the effects of species or different post-harvest treatments on its chemical composition.
Simona Belviso, Manuela Giordano, Daniela Ghirardello, Ghirardello, Daniela, Giuseppe Zeppa, Marta Bertolino, Zeppa, Giuseppe, Giordano, Manuela, Bertolino, Marta, Belviso, Simona   +9 more
core   +1 more source

Analisis Proses Pascapanen Kopi di Pusat Pelatihan Pertanian dan Pedesaan Swadaya (P4S) Kopi Gunung Ikamaja Kecamatan Sumberjaya Kabupaten Lampung Barat

Jurnal Agro Industri Perkebunan
The post-harvest coffee process is vital in determining the quality and quantity of coffee production. Problems that often occur in the post-harvest coffee process are incomplete or overcooked fermentation, improper drying process, high water content ...
Kordiyana K. Rangga, Nanda Pardani
doaj   +1 more source

Research on Risk Control in Coffee Milk Beverage Production Based on HACCP and FMEA [PDF]

BIO Web of Conferences
This study aims to identify hazards and potential risks at each stage of coffee milk beverage production through a combined approach of HACCP (Hazard Analysis and Critical Control Points) and FMEA (Failure Mode and Effects Analysis).
Wang Zihang
doaj   +1 more source

Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation

Business Strategy and the Environment, EarlyView.
ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
wiley   +1 more source