A cutting-edge method for processing coffee has recently been developed that employs ohmic heating-based fermentation combined with a semi-carbonic maceration technique. This innovative process involves fermenting whole coffee cherries without removing their skin and pulp. In addition to altering the properties of coff...
G. Hardinasinta, Agung Mulya Mahaldi, Selpiah et al.· IOP Conference Series: Earth...· 0 citations
Robusta coffee (Coffea canephora) plays a strategic role in global coffee production due to its high productivity, agronomic resilience, and adaptation to lowland tropical ecosystems. Its distribution to the global market is hampered by inconsistent sensory quality, dominant bitterness, low acidity, and susceptibility...
Coffee husk is a major by-product of coffee processing in Indonesia, with great potential for value-added utilization. However, its high moisture content and susceptibility to spoilage necessitate effective drying methods to ensure quality and stability. This study investigated the effects of sun-drying, batch-dryer, a...
Yuliana Mahmuddin, Februadi Bastian, F. I. P. Hati et al.· IOP Conference Series: Earth...· 0 citations
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