Analisis Suhu Penyimpanan Terhadap Kualitas Produk Beberapa Varian Kopi Pro Y…

This study aims to analyze the storage temperature on microbial growth in several pro coffee variants and analyze the storage temperature on the quality of pro coffee containing B. cereus SN7. The coffee variants used were original, latte, original jelly, latte jelly at temperatures of 10, 25 and 37°C for 7 days of storage . Microbial growth was observed using the Total Plate Count method, whi…