Srikandi, Srikandi, Aprilia Widia Kristanti, and RTM Sutamihardja. “TINGKAT KEMATANGAN BIJI KOPI ARABICA (Coffea Arabica L.) DALAM MENGHASILKAN KADAR KAFEIN”. Sains Natural: Journal of Biology and Chemistry 9, no. 1 (March 28, 2019): 22–28. Accessed April 30, 2026. https://mail.ejournalunb.ac.id/JSN/article/view/189.