English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Coffee borer beetles (Hyphothenemus hampei) generally bore the coffee fruit which its endosperm has already hardened, and thenthere is a disability at coffee bean causing a damage of chemical quality, while the flavor of coffee is influenced by combination of chemical compound components contained in the coffee bean. This study aims to see the changes in levels of caffeine, fat and water in coffee due to the attack of coffee borer beetle (H. hampei). The levels test of caffeine, fat and coffee water were carried out in the laboratory of Baristan Aceh and the farm laboratory of agriculture faculty of Syiah Kuala University. The results of the test show that H. hampei pests can cause the increase of caffeine level in the coffee beans up to 1.41%, decrease of fat level in the coffee beans up to 15, 81% and the increase of water level in the coffee bean up to 2.58%.

A Study of Caffeine Level Changes, Fat and Water in Arabica Coffee Due to the Attack of Coffee Borer Pests (Hyphothenemus Hampei)