Sifat Fisikokimia Biji Kopi Robusta Solok Radjo Dengan Lama Penyangraian Berbeda

ABSTRACT The roasting is the process of forming the color and aroma of green coffee beans. The coffee roasting process not only changes the physical appearance of the coffee beans but also rearranges the chemical makeup. This study aims to obtain the best roasting time on the physicochemical properties of Robusta Solok Radjo coffee beans based on SNI 01-3542-2004. The research design used …