The effect of microbial community in the self-induced anaerobic fermentation on the aroma precursor development of geothermal coffee

Coffee drying is an important stage for character development of green beans, and it is usually conducted in direct sunlight.

Authors

C. Hanny Wijaya (ORCID: https://orcid.org/0000-0002-2938-7662)
Zikrina Istighfarah
Wisnu Ananta Kusuma
Erliza Noor
Lilis Nuraida

Institutions

IPB University (ID)

Publication Details

Journal: Sustainable Food Technology
Published: 2025-12-23
DOI: https://doi.org/10.1039/d5fb00673b
Primary Topic: Coffee research and impacts
Type: article
Field-Weighted Citation Impact: 0.00

Funders

Lembaga Pengelola Dana Pendidikan

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article

The effect of microbial community in the self-induced anaerobic fermentation on the aroma precursor development of geothermal coffee

C. Hanny Wijaya, Zikrina Istighfarah, Wisnu Ananta Kusuma, Erliza Noor et al.

Dec 23, 2025

Sustainable Food Technology

Coffee research and impacts

article

The effect of microbial community in the self-induced anaerobic fermentation on the aroma precursor development of geothermal coffee

C. Hanny Wijaya, Zikrina Istighfarah, Wisnu Ananta Kusuma, Erliza Noor, Lilis Nuraida

December 23, 2025article en

Abstract

Coffee drying is an important stage for character development of green beans, and it is usually conducted in direct sunlight.

Sustainable Food TechnologyVol. 4(2)

IPB University (ID)

Lembaga Pengelola Dana Pendidikan

Zero hunger

Openalex Percentile: Top 31%

Coffee research and impacts

DOI Open Access PDF OpenAlex

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The effect of microbial community in the self-induced anaerobic fermentation on the aroma precursor development of geothermal coffee — C. Hanny Wijaya, Zikrina Istighfarah, et al. · Sustainable Food Technology (2025) | TGRS Research Map | TGRS