SUKMAWATI, Elya; PERTIWI, Setyo; HASBULLAH, Rokhani. Optimizing Coffee Flavor Through Roasting and Manual Brewing Using Chemical and Sensory Approach: English. Jurnal Keteknikan Pertanian, [S. l.], v. 13, n. 3, p. 402–417, 2025. DOI: 10.19028/jtep.013.3.402-417. Disponível em: https://journal.ipb.ac.id/jtep/article/view/66043. Acesso em: 23 dec. 2025.