Page 238 - Trends in Science and Technology fo Sustainable Living

Trends in Science and Technology 199
for Sustainable Living

Diningrat, D.S., Harahap, N.S., Maulana, B, Zulaini, & Sari, A.N. (2021).
Pendampingan pemanfaatan aroma terapi pada parfum
kopi. Prosiding Seminar Nasional Pengabdian kepada
Masyarakat 8 September 2021. LPPM Universitas Negeri
Medan, 118-120.

Farida, A., & Ristanti, F.A.C.K. (2013). Coffee is one of the most famous
beverages in the world. Coffee favored because it has unique
taste and flavor. However, coffee contains excess acid and
caffeine which has negative impacts on health Fermentation
is one of the alternative meth. Jurnal Teknologi Kimia Dan
Industri, 2(3), 70-75.

Gafar, P.A. (2020). Pengembangan cookies dengan penambahan
kopi robusta bubuk (Coffea cenephora L) dan ekstrak kunyit
putih (Curcuma zedoaria [Berg.] Roscoe). Jurnal Dinamika
Penelitian Industri, 31(2), 87-93.

Giriwijoyo, S. (2004). Ilmu faal olahraga fungsi tubuh manusia
pada olahraga. Bandung: Fakultas Pendidikan Olahraga
Kesehatan, Universitas Pendidikan Indonesia.

Gordon, M.H. (2001). Measuring antioxidant activity. Dalam: Jan
Pokorny, Nedyalka, Yanishlieva-Malarova, and Michael
Gordon (ed.). Antioxidant in food practical application.
London: Woodhead Publishing Ltd.

Haerani, A., Chaerunisa, A.Y., & Subarnas, A. (2018). Artikel tinjauan:
Antioksidan untuk kulit. Farmaka, 16(2), 135-151.

Halliwell, B., & Whitemann, M. (2004). Measuring reactive species
and oxidative damage in vivo and in cell culture: how should
you do it and what do the results mean. Br J Pharmacol,
42, 55-231.