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Found 1 from your keywords: author=Ramadhana, Kahfi
The Effect of Saccharomyches cerevisae and Lactobacillus bulgaricus Inoculati…
The study regarding the development of coffee flavor and aroma during fermentation process is not yet to be explored. Therefore, in this study, coffee beans from Manglayang , Bandung were fermented using 2 different microorganism; Saccharomyces cerivisae & Lactic acid bacteria, and its effects toward the final sensory profile was observed. The coffee product was analyzed using descriptive senso…
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