Omega, F. A., & Wibisono, Y. (2023). Kajian Lama Fermentasi Terhadap Kadar Kafein, Etanol dan pH Bubuk Kopi Robusta (Coffea canephora) Argopuro. JOFE : Journal of Food Engineering, 2(1), 34–44. https://doi.org/10.25047/jofe.v2i1.3743