Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach
Roy Hendroko Setyobudi,
Damat Damat,
Shazma Anwar
et al.
Abstract:A popular beverage globally attributable to its energizing properties and distinctive flavor, coffee is one of the majorly produced agricultural merchandise. With the reputation, nonetheless, comes a sizeable waste in its production process. Reduce, reuse, recycle, and improve circular economy —coffee pulp and husk waste into functional food, i.e., coffee cherry flour. This study examined the amino acid composition and contents originating from four locations: Ijen Farm, Karang Ploso Farm, Mengani Farm, and La… Show more
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