Ramadhan,, R. L. and Maligan, J. M. (2020) PENGARUH LAMA FERMENTASI DAN KEHALUSAN BUBUK SAJIAN TUBRUK WINE KOPI ARABIKA (Coffea arabica L). In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.
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Abstract
Coffee is a drink obtained from processing the coffee plant beans. According to data from the Indonesian Central Statistics Agency, coffee production in Indonesia for smallholder plantations in 2016 to 2018 tends to increase each year, with an average production of 667.3 tons. In general, coffee is divided into several types and the most famous types are robusta (Coffea canephora) and arabica (Coffea arabica L.). Robusta coffee production reaches 81% of the total coffee production in Indonesia and the rest is Arabica coffee. Competition between coffee commodities in Indonesia is an important matter for the government or stakeholders related to the coffee industry. An attempt to develop the coffee industry is the wine coffee process. Wine coffee is selected coffee which is picked without shelling and then fermented for a long time, and the steeping produces an aroma and taste that resembles wine. There are several methods for brewing coffee, the most well-known method in the community is the physical serving. In coffee brewing techniques, the level of fineness of the coffee grounds is very influential. It can be said that each technique or method of brewing coffee has different levels of refinement. The duration of coffee wine fermentation and the level of fineness of the coffee powder significantly affected the physical characteristics and sensory quality of the coffee dish Keywords : Coffee, Coffee Wine, Fermentation, Tubruk
| Item Type: | Conference or Workshop Item (Paper) |
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| Additional Information: | ISBN : 978-623-93261-6-6 |
| Subjects: | T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol |
| Divisions: | Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional |
| Depositing User: | Users 6 not found. |
| Date Deposited: | 11 Feb 2021 05:13 |
| Last Modified: | 11 Feb 2021 05:13 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/1346 |
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