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Observation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder
(Foundation for Environmental Protection and Research (FEPR), 2019-12-30)
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 ...
Melastomataceae leaf extract for masking the bitter flavor of dark chocolate
(EurAsian Journal of BioSciences, 2019-12-30)
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 ...