Author Details

Bimo, Igoy Arya, Universitas Brawijaya, Indonesia

• Vol 7, No 1 (2024) - Articles
  Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods
  Abstract  PDF
• Vol 7, No 4 (2024) - Articles
  Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions
  Abstract  PDF
• Vol 8, No 1 (2025) - Articles
  The effects of drying temperature and duration on rose tea chemical and sensory profiles as a functional beverage
  Abstract  PDF