Febrianto, Noor. 2018. “Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis”. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34 (2), 95-103. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i2.318.