Kovalen: Jurnal Riset Kimia, 2023 Coffee contains a lot of phenolic compounds, especially chlorogenic acid, therefore many studies have examined the potential of coffee as an antioxidant. Antioxidants can inactivate oxidation reactions and prevent the formation of free radicals.
Khoirul Ngibad +5 more
doaj +1 more source
Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time [PDF]
, 2023 Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated.
Furqon, Maulana +6 more
core +1 more source
Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia
Agronomy, 2021 Robusta coffee (C. canephora) covers 36% of world coffee production and has strategic relevance as a beverage that it is produced by thousands of small-scale producers around the world. Although mainly grown in Africa and Asia as opposed to Latin America,
Luis F. Campuzano-Duque +3 more
doaj +1 more source
Study of Agronomic Characteristics of Robusta Coffee at Coffee Plantations in Temanggung, Indonesia [PDF]
E3S Web of Conferences, 2021 This research aims to study the condition of the land, its relation to the character of the coffee plant in the farmers’ coffee plantation in the Sucen Village, Gemawang District, Temanggung, Indonesia. The research was carried out at a community coffee plantation in Sucen Village, Temanggung, Central Java, Indonesia.
Theresia Maria Astuti Yohana +6 more
openaire +2 more sources
Growth Response of Robusta Coffee (Coffea canephora L.) Seedlings to Exogenous Salicylic Acid Application [PDF]
, 2021 To accelerate growth performance of Robusta coffee (Coffea canephora) seedling could be conducted through the application of exogenous plant hormone.Salicylic acid is one of plant hormones that widely applied to increase the plant growth for several ...
Pranata, Novie, Zakariyya, Fakhrusy
core +1 more source
Modifying Robusta coffee aroma by green bean chemical pre-treatment.
Food Chem, 2019 Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%).
Liu C +4 more
europepmc +2 more sources
Evaluation and clinical activity test of various concentrations of peel-off gel mask of robusta coffee seed extract (Coffea canephora) as anti-aging [PDF]
Pharmaciana, 2023 Robusta coffee beans contain antioxidant compounds having anti-aging properties. This study aims to determine the content of secondary metabolites in robusta coffee bean extract, anti-aging effectiveness, and the best peel-off gel mask preparation ...
Angga Saputra Yasir +2 more
doaj +1 more source
Sensory and Physicochemical Characteristics of Two Common Roast Defects in Robusta Coffee [PDF]
, 2022 Roasting is an important coffee processing step to generate coffee aroma and flavor. Because roasting is time-temperature dependent, the variation of time and temperature applied may influence the structural properties, visual appearance, and chemistry ...
Mirillia, Nindya G; Department of Agricultural Product Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia +6 more
core +1 more source
DOWNSTREAM INTEGRATION OF ROBUSTA COFFEE IN INDONESIA
International Journal of Multidisciplinary Research and Literature, 2023 Ledug Coffee Indonesia is a trading business engaged in coffee production upstream, downstream, and education. With the large number of similar robusta coffee business actors and the high demand for coffee, Ledug Coffee Indonesia still needs to innovate in diversifying processed coffee to increase added Value and sales through a targeted marketing mix.
Maya Dwi Lestari +2 more
openaire +1 more source
Not so robust: Robusta coffee production is highly sensitive to temperature [PDF]
, 2020 Coffea canephora (robusta coffee) is the most heat‐tolerant and ‘robust’ coffee species and therefore considered more resistant to climate change than other types of coffee production.
Alessandro Craparo +13 more
core +1 more source