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Komaria, Nurul, Suratno, Suratno, Sudarti, Sudarti, Dafik, Dafik. (1402). Optimization of the fermentation process through ELF magnetic field radiation and its effect on Cascara Caffeine. فیزیولوژی و بیوتکنولوژی آبزیان, (), 1-8. doi: 10.22124/cjes.2023.6438
Nurul Komaria; Suratno Suratno; Sudarti Sudarti; Dafik Dafik. "Optimization of the fermentation process through ELF magnetic field radiation and its effect on Cascara Caffeine". فیزیولوژی و بیوتکنولوژی آبزیان, , , 1402, 1-8. doi: 10.22124/cjes.2023.6438
Komaria, Nurul, Suratno, Suratno, Sudarti, Sudarti, Dafik, Dafik. (1402). 'Optimization of the fermentation process through ELF magnetic field radiation and its effect on Cascara Caffeine', فیزیولوژی و بیوتکنولوژی آبزیان, (), pp. 1-8. doi: 10.22124/cjes.2023.6438
Komaria, Nurul, Suratno, Suratno, Sudarti, Sudarti, Dafik, Dafik. Optimization of the fermentation process through ELF magnetic field radiation and its effect on Cascara Caffeine. فیزیولوژی و بیوتکنولوژی آبزیان, 1402; (): 1-8. doi: 10.22124/cjes.2023.6438

Optimization of the fermentation process through ELF magnetic field radiation and its effect on Cascara Caffeine

Caspian Journal of Environmental Sciences
مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 04 اردیبهشت 1402    اصل مقاله (777.92 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22124/cjes.2023.6438
نویسندگان
Nurul Komaria1؛ Suratno Suratno* 2؛ Sudarti Sudarti3؛ Dafik Dafik4
1Doctoral of Science Education Program, Faculty of Teacher Training and Education, Universitas Jember, Indonesia
2Biology Education Department, Faculty of Teacher Training and Education, Universitas Jember, Indonesia
3Physics Education Department, Faculty of Teacher Training and Education, Universitas Jember, Indonesia
4Mathematics Education Department, Faculty of Teacher Training and Education, Universitas Jember, Indonesia
چکیده
Coffee is in high demand on the global market due to its distinctive scent. Part of the coffee is coffee waste which needs be processed to increase its economic worth. One of the efforts made is to vary the fermentation process with the ELF magnetic field on cascara. Thus, the purpose of this study was to optimize the effect of the ELF magnetic field fermentation process on cascara robusta coffee to reduce caffeine content. We utilized an experimental study. The results demonstrated that a magnetic field affected the levels of caffeine, trigonellin, and bacteria during the fermentation process. Caffeine and trigonelin test results for each treatment in the control and treatment groups.
کلیدواژه‌ها
Optimization of cascara fermentation؛ ELF Magnetic field؛ Effect of caffeine content
مراجع
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