The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review
Annisa Aurora Kartika,
Wenny Bekti Sunarharum,
Tunjung Mahatmanto
Abstract:Coffee is one of the most traded commodities in the world and plays a crucial role in Indonesia's economy. The price of coffee is intricately tied to its quality and perceived health benefits. Recently, there has been a growing interest in studying the effect of post-harvest processing, particularly fermentation, on coffee antioxidants. Among the various fermentation techniques, self-induced anaerobic fermentation (SIAF) has emerged as an innovative approach to enhance coffee antioxidants. Despite its potentia… Show more
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