Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics

Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics

Arabica Yellow Caturra, a newly cultivated coffee variety in Indonesia, exhibits an unbalanced flavor profile that diminishes its consumer appeal. To enhance its competitiveness in both domestic and international markets, appropriate post-harvest processing techniques are essential. This study inves...

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Bibliographic Details
Main Authors: Muhamad Ibnu Hanif, Simon Bambang Widjanarko, Jaya Mahar Maligan
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2025-07-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
arabica yellow caturra
carbonic maceration
co2 injection
roasting level
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1300
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https://jpa.ub.ac.id/index.php/jpa/article/view/1300

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