Here is my commitment to myself this year, after long time I lost my self into it, now I am back. I am grateful to my advisors, and all the people that supports me: they guide me to be here. I am going to make it and I am ready:
My thesis is about enhancing the added value of Robusta coffee from Pagar Alam using different fermentation methods and adding gambir crude catechin extract.
It is Robusta coffee (Coffea canephora) from Pagar Alam. I cover the general background of Robusta coffee, its characteristics, and what makes Pagar Alam's coffee unique. My advisr said to include its economic importance and current challenges in adding value.
It is also about the fermentation methods in coffee processing. Different techniques like natural, washed, honey, anaerobic, and controlled fermentations. I just know it about this method. How interesting it is!
Then, we will add gambir crude catechin extract. Gambir is an endemic plant from my regency, Musi Banyuasin. It is in Toman Village exactly. It is because we will use the main component of it, especially catechins. It is because of their antioxidant properties so it can improve coffee quality.
The combination of fermentation and catechin addition might be interact synergistically. I hope it will be benefit for me and for all of the people.
Bismillah, bismillah, bismillah!
Pray for me please!
هَلْ جَزَاۤءُ الْاِحْسَانِ اِلَّا الْاِحْسَانُۚ
Is there any reward for good other than good? (QS. Ar-Rahman: 60)
Sincerely,
Nov
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