Abstrak. Proses sortasi pada biji kopi beras arabika umumnya masih dilakukan secara manual sehingga peran teknologi sangat dibutuhkan proses otomatis dengan menggunakan pengolahan citra digital metode K-Nearest Neighbor (KNN). Penelitian ini bertujuan untuk mengetahui tingkat akurasi klasifikasi kualitas fisik berdasarkan normal, pecah, coklat, dan hitam sebagian K- Nearest (K-NN). Perlakuan pe...


 The fermentation stage is considered to be one of the critical steps in coffee processing due its impact on final quality product. aim this study was determined effect Lactobacillus fermentum CK165 addition and time physical characteristics Arabica Kintamani, Bangli, knowing right treatment produce with best characteristics. This used a completely randomized design (CRD) using duration c...

BACKGROUND Dietary prevention strategies are increasingly recognized as essential to combat the current epidemic of obesity and related metabolic disorders. The purpose of the present study was to evaluate the potential prebiotic effects of indigestible carbohydrates in Swedish brown beans (Phaseolus vulgaris var. nanus) in relation to cardiometabolic risk markers and appetite regulating hormon...

INTRODUCTION According to many studies, sprouted fava beans are a rich source of levo-dihydroxy phenylalanine (L-dopa) the precursor of dopamine, and they are now being investigated for use in the management of Parkinson's disease. The addition of Carbidopa (C-dopa) can reduce the daily use of the L-dopa dosage requirements and it can also reduce the side effects which are associated with the L...

With approximately 11 million habitants, Guatemala is mostly a rural country, with 60 percent of the population living on farms and 50 percent of the population indigenous. Maize and beans are the main staple food in most households, with a per capita consumption of 9.4 kg per year. Since few other sources of protein are available, this amount is not sufficient to ensure an acceptable nutrition...

Analyses of commercial crude sOYbean oils showed a highly significant correlation of 0.74 betwee~ free fatty acid and iron content. Poor flavor characteristics exhibited by finished oils extracted from damaged beans may be caused in part by a higher free fatty acid and related higher iron content in crude oils. Source of the increased iron appears to be both damaged beans and steel processing e...

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...

Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. This study evaluated the effect of thermal processing and maceration on the phenolic acid and flavonoids profile and content and on the antioxidant activity of white beans. According to the results obtained from the 2,2-azino-bis (3-ethylb...

Introduction Yellow-seeded beans are a minor commercial grain type from the Andean gene pool that are eaten in a subset of Latin American bean-producing countries, notably in Peru, Mexico and Brazil. Recently, they have become embroiled in a controversy in the United States where a patent was claimed on the marketing of yellow beans. In the meantime, the scientific basis for the yellow color is...