Results 41 to 50 of about 23,498 (215)

ANALISIS LOYALITAS KONSUMEN TERHADAP MINUMAN KOPI ROBUSTA DI KOTA BANDA ACEH [PDF]

, 2015
ANALISIS LOYALITAS KONSUMEN TERHADAP MINUMAN KOPI ROBUSTA DI KOTA BANDA ACEHOLEHCut Vania Utami / Agribisnis Universitas Syiah KualaABSTRAKKopi merupakan salah satu minuman dengan peminat terbesar di dunia.
Cut Vania Utami
core   +2 more sources

Pertumbuhan dan Hasil Kopi Grafting Robusta/Liberika pada Klon dan Waktu Pemupukan yang berbeda

Jurnal Agrotropika, 2022
Grafting of different coffee species (interspecific grafting) aims to take advantage of the superiority of the rootstock and promote the growth and production of the scion. For example, Robusta coffee is grafted with Liberika coffee as rootstock. One of
Hari Kurniawan, Rusdi Evizal, Liska Mutiara Septiana, Maria Viva Rini   +3 more
doaj   +1 more source

UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: antioxidants vs phytotoxins [PDF]

, 2017
A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements.
Lavecchia, R., Panusa, A., Petrucci, R., Zuorro, A.   +3 more
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Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam

Foods and Raw Materials, 2019
Coffee pulp is the first waste product obtained during the wet processing of coffee beans. Coffee pulp makes up nearly 40% of the total weight of the coffee cherry. Coffee pulp contains 25.88% of cellulose, 3.6% of hemicel- luloses, and 20.07% of lignin.
Do Viet Phuong, Le Pham Tan Quoc, Pham Van Tan, Le Nguyen Doan Duy   +3 more
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Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee [PDF]

Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018), 2018
4th International Conference on Food and Agriculture Resources (FANRes 2018) ; Coffee beans produced by Indonesian farmers are known as “asalan” (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter.
AFRILIANA, ASMAK, KHOTIJAH, Putri Qoriasiatul, JAYUS, Jayus, GIYARTO, Giyarto, HARADA, Hiroyuki   +4 more
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ANALISIS DAYA SAING USAHATANI KOPI ROBUSTA (Coffea canephora) DI KABUPATEN REJANG LEBONG

Jurnal Agrisep, 2014
The research objectives are to 1) analyse the competitive advantage of robusta coffee farm in Rejang Lebong Regency, 2) analyse the comparative advantage of robusta coffee farm in Rejang Lebong Regency, 3) analyse the impact of government policy toward ...
Fery Murtiningrum, Putri Suci Asriani, Redy Badrudin   +2 more
doaj   +1 more source

Anticancer activity of Lampung Robusta Coffee extract fractions

IOP Conference Series: Materials Science and Engineering, 2021
Abstract Coffee is a popular beverage that is consumed worldwide. Habitual coffee drinking is associated with cancer risk reduction including pre- and post-menopausal breast cancer. The invert correlation between coffee intake and breast cancer risk is weak, therefore coffee is potential for functional beverage.
Husniati Husniati, Devi Oktiani, Tati Suhartati, Valentino Budi Pratama, Anastasia Fitria Devi, Nina Artanti   +5 more
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Interrelationship and Association of Characters in Robusta Coffee (Coffea Canephora Var. Robusta) [PDF]

Agriculture, Forestry and Fisheries, 2013
Commercial coffee is obtained from the processed beans of two species of the genus Coffea namely C. arabica and C. canephora, the former yielding arabica coffee and the latter yielding robusta coffee. Most of the agronomic characters of crop plants are controlled by polygenes and hence they show different levels of interrelationships.
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PHYLOGENETIC ANALYSIS OF ROBUSTA COFFEE (Coffea Canephora PIERRE EX FROCHNER) BASED ON MORPHOLOGICAL CHARACTERISTIC AND CLASS PROXIMITY

Jurnal Agrotek Tropika
In Indonesia, the most commonly cultivated type of coffee is Robusta coffee. Robusta coffee is a polyclonal plant, so its production can be increased by planting several superior clones in an area.
Sri Nurmayanti, Muhammad Tahir, Wiwik Indrawati, Bawon Mahhendra, Resti Puspa Kartika Sari   +4 more
doaj   +1 more source

Thin-layer Drying Kinetics of Robusta Coffee

The International Journal of Advanced Culture Technology, 2015
This paper was aimed to study the drying kinetics of coffee and to investigate the thin-layer drying kinetics of coffee by using a convective air dryer. The coffee was dried for the temperatures of 40, 50 and 60 ℃ with relative humidity in the range of 14-25% the airflow rate fixed at 1 m/s.
Wanich Nilnont, Sutida Phitakwinai, Kosart Thawichsri   +2 more
openaire   +1 more source