It appears you don't have support to open PDFs in this web browser. To view this file, Open with your PDF reader
Abstract
This study aims to determine the effect of of five different post-harvest processing techniques on the characteristics of arabica coffee. The treatments in this study are natural, honey, wine, fully wash and semi-wash process. The findings from this research are intended to inform industry professionals about how different processing methods affecting coffee quality. Based on the study’s results, it was found that the water, ash and caffeine content were not significantly different and in accordance with SNI requirements. In comparison, the protein, fat and carbohydrates levels were significantly different. The highest protein, fat levels were obtained by the semi-wash and fully wash treatments, and the highest carbohydrate levels were obtained by natural. Each treatment has different protein levels, fat, carbohydrates, and caffeine, one of the precursors of coffee flavor. From the analysis, it is concluded that each treatment has a different taste.
You have requested "on-the-fly" machine translation of selected content from our databases. This functionality is provided solely for your convenience and is in no way intended to replace human translation. Show full disclaimer
Neither ProQuest nor its licensors make any representations or warranties with respect to the translations. The translations are automatically generated "AS IS" and "AS AVAILABLE" and are not retained in our systems. PROQUEST AND ITS LICENSORS SPECIFICALLY DISCLAIM ANY AND ALL EXPRESS OR IMPLIED WARRANTIES, INCLUDING WITHOUT LIMITATION, ANY WARRANTIES FOR AVAILABILITY, ACCURACY, TIMELINESS, COMPLETENESS, NON-INFRINGMENT, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. Your use of the translations is subject to all use restrictions contained in your Electronic Products License Agreement and by using the translation functionality you agree to forgo any and all claims against ProQuest or its licensors for your use of the translation functionality and any output derived there from. Hide full disclaimer
Details
1 Department of Food and Agriculture Product Technology, Andalas University , Padang, Indonesia
2 Research Center for Environmental and Clean Technology, National Research and Innovation Agency, Banten, Indonesia
3 Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, Indonesia
4 Research Center for Applied Microbiology-Research Organization for Life Sciences and Environment, National Research and Innovation Agency, Bogor, Indonesia
5 Research Center for Applied Microbiology, National Research and Innovation Agency, Bogor, Indonesia