| dc.description.abstract | Smell, flavor and color are three factors used to evaluate the sensory quality of coffee. For the color, coffee can be easily changed to dark and make coffee low in export price. The aim of the study is to find the treatment conditions by viscozyme®L and also supplement of vitamin C and NaHSO3 to improve the brightness in color. The used method was L*ab, when L* increased the brightness of coffee increased. At the result, the best sample at 21 hours of treated green coffee beans, 2%v/w of enzyme ratio, 55.54% of moisture content and 60 ppm concentration of vitamin C. The results of this study can be applied in coffee fermentation at either small or large scale in coffee production.
Keywords: Coffee, color, enzyme, Viscozyme®L, vitamin C, L* | en_US |
