NURKHOLIFATURROHMAH; PERWITASARI, Melania; PUTRI, Intan Kurnia; BEANDRADE, Maya Uzia. EFFECT OF ROASTING TIME ON CAFFEINE CONTENT IN ARABICA COFFEE BEANS BY ANALYTICAL METHOD HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC). Jurnal Mitra Kesehatan, [S. l.], v. 8, n. 02, p. 128–147, 2026. DOI: 10.47522/jmk.v8i02.456. Disponível em: https://jmk.stikesmitrakeluarga.ac.id/index.php/jmk/article/view/456. Acesso em: 1 jul. 2026.