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2.305  Articles
1 of 231 pages  |  10  records  |  more records»
Roasting is the most important coffee processing stage that affects coffee flavour. Coffee brew is prepared by various methods and Turkish coffee brewing technique is one of the oldest methods among other coffee preparation techniques. In this study, vola... see more

Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed during roasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) tec... see more

Robusta coffee is the most widely cultivated coffee in Indonesia. However, flavor quality of coffee is low due to improper harvesting and postharvest handling by farmers. Flavor quality mostly determined by fruit maturity level, fermentation and roasting ... see more

This study investigates which combinations of internal governance structures (market, bureaucratic, and community) allow the greatest scope for developing the innovation capacity of small firms. It draws on the studies by Grandori and Furnari (2008, 2010)... see more

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics  and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics ... see more

Coffee roasting is an important process in the coffee industry that determines the quality of the coffee beverage obtained. The roasting process is carried out in a cylindrical tube having high temperature. Therefore, thermal stress on the cylindrical tub... see more

Coffee is one of the drinks that are often consumed by the public Indonesia. Indonesian Coffee and Cacao Research Institute (ICCRI) is a national coffee and cocoa research and development institution has 2 superior Arabica coffee seeds, namely Andungsari ... see more

The roasting process has become the most necessary post-harvest handling process to be awarded in controlling coffee quality. In this research, the effect of roasting temperature has been investigated to the chlorogenic acid content on pure robusta coffee... see more

Quality and techno-economic improvement is important to increase export value of coffee in Indonesia. Complex roasting is one excellent method in increasing the added value of coffee, such as Coffea arabica var. Sigarar Utang which is the best coffee vari... see more

1 of 231 pages  |  10  records  |  more records»