Results 31 to 40 of about 214,485 (220)
Journal of Applied Agricultural Science and Technology, 2023 The effect of variations in temperature and roasting time on the physical properties of coffee beans originating from the Gayo highlands with Arabica and Robusta types have been studied in this paper.
Elin Yusibani +4 more
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ODONTO: Dental Journal, 2021 Background: Gingivectomy is a periodontal surgical procedure that eliminates excess gingival tissues by excision, usually to remove a gingival pocket which leads to scars and recontours the gingival to its proper anatomical form.
Tantin Ermawati +2 more
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Hasanuddin Law Review, 2018 Robusta Pinogu coffee was well known in both domestic and international markets, with production centers located in Pinogu subdistrict, Bone Bolango Regency, Gorontalo Province, Indonesia.
Ibrahim Ahmad, Hasbir Paserangi
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The Value Chain Governance of Robusta Coffee in Bogor Regency
Jurnal Manajemen & Agribisnis, 2023 The governance structure is critical in coffee value chain development. An effective coffee value chain governance is expected to improve efficiency, reduce costs, and increase innovation while benefiting consumers and society.
Anggita Suryana +3 more
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Heliyon, 2023 This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 ...
Valdeir Viana Freitas +6 more
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Physicochemical Characteristics of Robusta Coffee Beans (Coffea canephora) from Lampung with Pineapple (Ananas comosus L.) Juice Infusion [PDF]
EPJ Web of ConferencesRobusta coffee (Coffea canephora) is one of the leading commodities in Indonesia. Lampung province is one of the largest coffee production centers in Indonesia, with an area of 161,162 ha and production of up to 133,243 tons.
Talitha Zada Agna +11 more
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Biotropia: The Southeast Asian Journal of Tropical Biology, 2023 Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma.
Zainuri +6 more
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Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean [PDF]
Food Chemistry, 2019 This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration ...
Liu, Chujiao +5 more
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The Characterization and Quality of 14 Accessions of Robusta Coffee [PDF]
E3S Web of Conferences, 2021 To produce superior varieties, gene sources of high diversity are needed. The study was intended to reveal the diversity of qualitative and quantitative characters and the quality of Robusta coffee germplasm. The study conducted at Pakuwon Experimental Garden, Sukabumi Indonesia, used 14 accessions of Robusta coffee grown by a single stem system.
Martono Budi, Purwanto Eko Heri
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Journal of Applied Food Technology, 2023 Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentation of
Priyo Bintoro +2 more
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