Abstract: Aim: The research aims to measure the reduction of bitterness of coffee by Melastomataceae leaf (DM) extracts measured by caffeine and polyphenol concentrations and changes in covalent bonds observed with ...

Bitter is one of the flavors that has low threshold. Eliminating bitter taste is one of the efforts in order to make active compounds in food can be more easily accepted by consumers. This study aims at examining the ...