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Caspian Journal of Enviromental Sciences، جلد ۲۱، شماره ۴، صفحات ۸۸۵-۸۹۲
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عنوان انگلیسی Optimization of the fermentation process through ELF magnetic field radiation and its effect on Cascara Caffeine
چکیده انگلیسی مقاله 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.
کلیدواژه‌های انگلیسی مقاله Optimization of cascara fermentation, ELF Magnetic field, Effect of caffeine content
نویسندگان مقاله Nurul Komaria |
Doctoral of Science Education Program, Faculty of Teacher Training and Education, Universitas Jember, Indonesia

Suratno Suratno |
Biology Education Department, Faculty of Teacher Training and Education, Universitas Jember, Indonesia

Sudarti Sudarti |
Physics Education Department, Faculty of Teacher Training and Education, Universitas Jember, Indonesia

Dafik Dafik |
Mathematics Education Department, Faculty of Teacher Training and Education, Universitas Jember, Indonesia

نشانی اینترنتی https://cjes.guilan.ac.ir/article_7146_507023c5ed9bb32fd8f40c8cee43bbdc.pdf
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