Kopi sebagai Pangan Fungsional: Aktivitas Biologis, Manfaat Kesehatan dan Risiko Toksisitas
Abstract
Coffee is one of the world's most popular beverages and is renowned for its health benefits derived from its bioactive compounds, such as caffeine, chlorogenic acid, melanoidins, cafestol and kahweol. This research aims to assess the potential functional properties of coffee based on the latest scientific literature. Seventy-three scientific articles were systematically reviewed to identify coffee’s diverse biological activities its diverse biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-obesity, anti-diabetic, hepatoprotective, and cognitive-enhancing effects. Furthermore, compounds in coffee have shown potential as prebiotics and anti-aging agents. However, coffee consumption carries toxic risks associated with excessive caffeine intake, ochratoxin A, and 5-hydroxymethylfurfural (5-HMF). Therefore, understanding the correct consumption dosage and safe processing methods is crucial. This review concludes that coffee possesses significant potential as a functional food that supports overall public health and warrants further development in the food and health sectors.
Keywords – Antioxidants, Coffee, Functional Foods, Bioactive Compounds, Toxicity.
Full Text:
PDFReferences
S. Amanda and N. Rosiana, “Analisis Daya Saing Kopi Indonesia dalam Menghadapi Perdagangan Kopi Dunia,” Forum Agribisnis, vol. 13, no. 1, pp. 1–11, Mar. 2023, doi: 10.29244/fagb.13.1.1-11.
T. Apriani, “Analisis Daya Saing Ekspor Kopi Sumatera Selatan di Pasar Asean,” Journal of Business Administration, vol. 1, pp. 64–80, 2021. http://jurnal.poliupg.ac.id/index.php/jba/article/view/2796.
D. Budi, W. Mushollaeni, and A. Rahmawati, “Karakterisasi Kopi Bubuk Robusta (Coffea Canephora) Tulungrejo Terfermentasi dengan Ragi Saccharomyces cerevisiae,” Jurnal Agroindustri, vol. 10, pp. 129–138, 2020, doi: 10.31186/j.agroind.10.2.129-138.
E. D. Martauli, “Analysis of Coffee Production in Indonesia,” Journal of Agribusiness Science, vol. 01, p. 2, 2018. https://jurnal.umsu.ac.id/index.php/JASc/article/view/1962/0.
D. A. Mahardhika, A. H. Antonius, and B. Dwiloka, “Perbedaan Sifat Fisikokimia dan Organoleptik Produk Kopi Rempah dari Kopi Arabika (Coffea arabica) dan Kopi Robusta (Coffea robusta),” Jurnal Aplikasi Teknologi Pangan, vol. 11, no. 4, Nov. 2022, doi: 10.17728/jatp.13827.
Andiyono and L. Jagat, “Karakterisasi Mutu Fisik Produk Kopi Liberika Merk Liber.Co dan Kesesuaiannya dengan SNI Kopi Bubuk,” Jurnal Keteknikan Pertanian Tropis dan Biosistem, vol. 10, pp. 162–169, 2022, Accessed: Jul. 14, 2025. [Online]. Available: https://jkptb.ub.ac.id/index.php/jkptb/article/view/687/558.
M. Anggia and R. Wijayanti, “Studi Proses Pengolahan Kopi Metode Kering Dan Metode Basah Terhadap Rendemen Dan Kadar Air,” Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta, vol. 2, no. 2, pp. 137–141, Jul. 2023, doi: 10.47233/jppie.v2i2.996.
N. A. Febrianto and F. Zhu, “Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties,” Jun. 30, 2023, Elsevier Ltd. doi: 10.1016/j.foodchem.2023.135489.
F. Z. R. Sugeha, T. Mahmudiono, and B. K. Rochmania, “Association of Nutritional Status, Diet, Coffee Drinking Habits and Blood Pressure of Universitas Airlangga Students,” Amerta Nutrition Journal, vol. 7, no. 2, pp. 267–273, Jun. 2023. https://e-journal.unair.ac.id/AMNT/article/view/27885.
L. M. Munyendo, D. M. Njoroge, E. E. Owaga, and B. Mugendi, “Coffee phytochemicals and post-harvest handling—A complex and delicate balance,” Journal of Food Composition and Analysis, vol. 102, p. 103995, Sep. 2021, doi: 10.1016/J.JFCA.2021.103995.
M. A. Niljon and H. Marsiati, “Uji Aktivitas Antioksidan dan Profil Fitokimia Biji Kopi Robusta (Coffea canephora), Biji Vanili (Vanila planifolia), dan Kombinasi Keduanya dengan Bermacam Pelarut,” Jurnal Surya Medika, vol. 9, no. 2, pp. 183–191, Aug. 2023, doi: 10.33084/jsm.v9i2.4612.
E. Abriyani, D. Yanti, Yuliani, S. S. Azzahra, and M. A. Firdaus, “Analisis Kafein dalam Kopi Menggunakan Metode Spektrofotometri UV-Vis,” Journal of Comprehensive Science, vol. 1, no 5, pp. 1398–1409, Dec. 2022. https://jcs.greenpublisher.id/index.php/jcs/article/view/175.
P. D. Wilantari et al., “Isolasi Kafein Dengan Metode Sublimasi dari Fraksi Etil Asetat Serbuk Daun Teh Hitam (Camelia sinensis),” Jurnal Farmasi Udayana, vol. 7, no. 2, pp. 53–62, 2018. https://ojs.unud.ac.id/index.php/jfu/article/view/45585.
J. L. Treur et al., “Associations between smoking and caffeine consumption in two European cohorts,” Addiction, vol. 111, no. 6, pp. 1059–1068, Jun. 2016, doi: 10.1111/add.13298.
R. Y. Wijaya, T. Tamrin, and C. Sugianti, “Pengaruh Lama Fermentasi Menggunakan Mikroba Ghalkoff terhadap Perubahan Konsentrasi Kandungan Kafein Kopi Robusta Organik Kabupaten Lampung Barat,” Jurnal Agricultural Biosystem Engineering, vol. 2, no. 3, p. 354, Sep. 2023, doi: 10.23960/jabe.v2i3.7892.
W. Anasari, A. A. Styawan, M. Arrosyid, H. Mustofa, and H. Budiman, “Analisis Kadar Kafein Pada Biji Kopi Arabika (Coffea arabica L.) Varietas Lini S Dari Perkebunan Kopi Banaran Dengan Metode Titrasi Bebas Air,” CERATA Jurnal Ilmu Farmasi, vol 15, no 1. 2024. https://doi.org/10.61902/cerata.v15i1.1068.
Suharman and P. A. Gafar, “Dekafeinasi Kopi Robusta untuk Industri Kecil dan Menengah (IKM),” Jurnal Dinamika Penelitian Industri, vol. 28, no 2, pp. 87–93, 2017. http://dx.doi.org/10.52759/jice.v3i1.235.
S. Rosalinda, T. Febriananda, and S. Nurjanah, “Penggunaan Berbagai Konsentrasi Kulit Buah Pepaya dalam Penurunan Kadar Kafein pada Kopi,” Jurnal Teknotan, vol. 15, no. 1, p. 27, Aug. 2021, doi: 10.24198/jt.vol15n1.5.
K. J. ,Kusuma Ginting, I. M. Sugitha, and I. D. P. K. Pratiwi, “Pengaruh Lama Perebusan Terhadap Kandungan Kafein Kopi Arabika (Coffea arabica L.) Kintamani,” Jurnal Itepa, vol. 13, no. 1, pp. 16–27, 2024. https://doi.org/10.24843/itepa.2024.v13.i01.p02.
I. G. A. Y. RS Rabani and P. P. , E. Fitriani, “Analisis Kadar Kafein dan Antioksidan Kopi Robusta (Coffea canephora) Terfermentasi Saccharomyces cerevisiae,” Jurnal Itepa, vol. 11, no. 2, pp. 373–381, 2022. https://doi.org/10.24843/itepa.2022.v11.i02.p18.
A. M. Dewajanti, “Tinjauan Pustaka Peranan Asam Klorogenat Tanaman Kopi terhadap Penurunan Kadar Asam Urat dan Beban Oksidatif,” Jurnal Kedokteran Meditek, vol. 25, pp. 46–51, 2019, [Online]. Available: http://ejournal.ukrida.ac.id/ojs/index.php/Meditek/indexhttp://ejournal.ukrida.ac.id/ojs/index.php/Meditek/article/view/1758.
R. Handayani and F. Muchlis, “Review: Manfaat Asam Klorogenat dari Biji Kopi (Coffea) sebagai Bahan Baku Kosmetik,” FITOFARMAKA: Jurnal Ilmiah Farmasi, vol. 11, no. 1, pp. 43–50, Jun. 2021, doi: 10.33751/JF.V11I1.2357.
L. Zhang et al., “Effect of Cu2+ and Al3+ on the interaction of chlorogenic acid and caffeic acid with serum albumin,” Food Chem, vol. 410, p. 135406, Jun. 2023, doi: 10.1016/J.FOODCHEM.2023.135406.
M. Muchtaridi, D. Lestari, N. K. K. Ikram, A. M. Gazzali, M. Hariono, and H. A. Wahab, “Decaffeination and neuraminidase inhibitory activity of arabica green coffee (Coffea arabica) beans: Chlorogenic acid as a potential bioactive compound,” Molecules, vol. 26, no. 11, Jun. 2021, doi: 10.3390/molecules26113402.
B. Kim et al., “Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin,” J Med Food, vol. 22, no. 3, pp. 305–313, Mar. 2019, doi: 10.1089/jmf.2018.4262.
L. M. Munyendo, D. M. Njoroge, E. E. Owaga, and B. Mugendi, “Coffee phytochemicals and post-harvest handling—A complex and delicate balance,” Journal of Food Composition and Analysis, vol. 102, p. 103995, Sep. 2021, doi: 10.1016/J.JFCA.2021.103995.
Y. Ren, C. Wang, J. Xu, and S. Wang, “Cafestol and kahweol: A review on their bioactivities and pharmacological properties,” Int J Mol Sci, vol. 20, no. 17, Sep. 2019, doi: 10.3390/IJMS20174238.
M. Moeenfard and A. Alves, “New trends in coffee diterpenes research from technological to health aspects,” Food Research International, vol. 134, p. 109207, Aug. 2020, doi: 10.1016/J.FOODRES.2020.109207.
A. Ontawong, A. Duangjai, C. S. Vaddhanaphuti, D. Amornlerdpison, S. Pengnet, and N. Kamkaew, “Chlorogenic acid rich in coffee pulp extract suppresses inflammatory status by inhibiting the p38, MAPK, and NF-κB pathways,” Heliyon, vol. 9, no. 3, p. e13917, Mar. 2023, doi: 10.1016/J.HELIYON.2023.E13917.
C. Liguori, P. E. Giriwono, and D. Herawati, “Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan,” Jurnal Mutu Pangan : Indonesian Journal of Food Quality, vol. 11, no. 1, pp. 11–18, Apr. 2024, doi: 10.29244/jmpi.2024.11.1.11.
E. Orrje, R. Fristedt, F. Rosqvist, R. Landberg, and D. Iggman, “Cafestol and kahweol concentrations in workplace machine coffee compared with conventional brewing methods,” Nutrition, Metabolism and Cardiovascular Diseases, vol. 35, no. 8, Aug. 2025, doi: 10.1016/j.numecd.2025.103933.
B. Cizmarova, B. Hubkova, B. Bolerazska, M. Marekova, and A. Birkova, “Caffeic acid: A brief overview of its presence, metabolism, and bioactivity,” Bioact Compd Health Dis, vol. 3, no. 4, pp. 74–81, Apr. 2020, doi: 10.31989/bchd.v3i4.692.
L. Pigani, C. Rioli, B. Zanfrognini, J. J. García-Guzmán, J. M. Palacios-Santander, and L. M. Cubillana-Aguilera, “Fast Analysis of Caffeic Acid-Related Molecules in Instant Coffee by Reusable Sonogel–Carbon Electrodes,” Sensors, vol. 22, no. 21, Nov. 2022, doi: 10.3390/s22218448.
R. J. Bułdak et al., “The impact of coffee and its selected bioactive compounds on the development and progression of colorectal cancer in vivo and in vitro,” Dec. 13, 2018, MDPI AG. doi: 10.3390/molecules23123309.
L. Fikayuniar, A. R. P. Abimanyu, A. S. Ramadhina, W. Ayu, E. N. Musfiroh, and S. H. Herawati, “Penapisan Fitokimia Pada Simplisia Biji Kopi untuk Identifikasi Senyawa Antioksidan,” Jurnal Ilmiah Wahana Pendidikan, vol. 2024, no. 19, pp. 513–517, 2024, doi: 10.5281/zenodo.14252487.
P. Bintoro, A. Miftahurrahmi, and H. Rizqiati, “Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir,” Journal of Applied Food Technology, vol. 10, no. 1, pp. 13–16, Jun. 2023, doi: 10.17728/jaft.16413.
G. C. Díaz-Hernández et al., “Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts,” Applied Sciences (Switzerland), vol. 12, no. 4, Feb. 2022, doi: 10.3390/app12041938.
C. I. Gamboa-Gómez et al., “Effects of coffee with different roasting degrees on obesity and related metabolic disorders,” J Funct Foods, vol. 111, p. 105889, Dec. 2023, doi: 10.1016/J.JFF.2023.105889.
L. Van Schaik et al., “Both caffeine and Capsicum annuum fruit powder lower blood glucose levels and increase brown adipose tissue temperature in healthy adult males,” Front Physiol, vol. 13, Aug. 2022, doi: 10.3389/FPHYS.2022.870154.
J. Lee, H. Y. Kim, and J. Kim, “Coffee consumption and the risk of obesity in Korean women,” Nutrients, vol. 9, no. 12, Dec. 2017, doi: 10.3390/nu9121340.
F. Z. R. Sugeha, T. Mahmudiono, and B. K. Rochmania, “Hubungan Status Gizi, Pola Makan, Kebiasaan Minum Kopi dan Tekanan Darah pada Mahasiswa Universitas Airlangga,” Journal Amerta Nutrition, vol. 7, 2023. https://doi.org/10.20473/amnt.v7i2.2023.267-273.
O. J. Kennedy, J. A. Fallowfield, R. Poole, P. C. Hayes, J. Parkes, and P. J. Roderick, “All coffee types decrease the risk of adverse clinical outcomes in chronic liver disease: a UK Biobank study,” BMC Public Health, vol. 21, no. 1, Dec. 2021, doi: 10.1186/s12889-021-10991-7.
U. Hayat, A. A. Siddiqui, H. Okut, S. Afroz, S. Tasleem, and A. Haris, “The effect of coffee consumption on the non-alcoholic fatty liver disease and liver fibrosis: A meta-analysis of 11 epidemiological studies,” Ann Hepatol, vol. 20, Jan. 2021, doi: 10.1016/j.aohep.2020.08.071.
A. D. Nigra, D. De Almeida Bauer Guimarães, C. G. Prucca, O. Freitas-Silva, A. J. Teodoro, and G. A. Gil, “Antitumor Effects of Freeze-Dried Robusta Coffee (Coffea canephora) Extracts on Breast Cancer Cell Lines,” Oxid Med Cell Longev, vol. 2021, 2021, doi: 10.1155/2021/5572630.
M. Crous-Bou et al., “Coffee consumption and risk of endometrial cancer: a pooled analysis of individual participant data in the Epidemiology of Endometrial Cancer Consortium (E2C2),” American Journal of Clinical Nutrition, vol. 116, no. 5, pp. 1219–1228, Nov. 2022, doi: 10.1093/ajcn/nqac229.
A. A. Ranasatri, N. Mahmudah, R. Aisyah, and R. Sintowati, “Aktivitas Antibakteri Ekstrak Etanol 70% Biji Kopi Robusta (Coffea Canephora) Terhadap Staphylococcus epidermidis dan Salmonella typhi,” Journal Biomedika, vol. 13, no. 2, pp. 101–110, 2021, doi: 10.23917/biomedika.v13i2.11624.
C. Chaves-Ulate, C. Rodríguez-Sánchez, M. L. Arias-Echandi, and P. Esquivel, “Antimicrobial activities of phenolic extracts of coffee mucilage,” NFS Journal, vol. 31, pp. 50–56, Jun. 2023, doi: 10.1016/j.nfs.2023.03.005.
S. D. Astuti et al., “The effect of coffee as a bio reductant in the synthesis of silver nano particles combined with laser photodynamics for bacteria inactivation,” Brazilian Journal of Biology,”. vol. 85, p. e288042, 2025, doi: 10.1590/1519-6984.288042.
H. A. Tanauma, G. Citraningtyas, and W. A. Lolo, “Aktivitas Antibakteri Ekstrak Biji Kopi Robusta (Coffea Canephora) Terhadap Bakteri Escherichia coli,”. Pharmacon, vol. 5, no. 4. 2016. https://doi.org/10.35799/pha.5.2016.14008.
E. Suryanti et al., “Chemical Composition, Antioxidant, Antibacterial, Antibiofilm, and Cytotoxic Activities of Robusta Coffee Extract (Coffea canephora),” Hayati, vol. 30, no. 4, pp. 632–642, Jul. 2023, doi: 10.4308/hjb.30.4.632-642.
A. Yosboonruang, A. Ontawong, J. Thapmamang, and A. Duangjai, “Antibacterial Activity of Coffea robusta Leaf Extract against Foodborne Pathogens,” J Microbiol Biotechnol, vol. 32, no. 8, pp. 1003–1010, Aug. 2022, doi: 10.4014/jmb.2204.04003.
T. Ermawati, N. Nazilaturrohmah, A. Gunadi, and D. Rachmawaty, “Antibacterial effectivity of coffee bean extract and instant coffee (spray drying) against porphyromonas gingivalis,” Apr. 2022, Accessed: Jul. 14, 2025. [Online]. Available: https://repository.unej.ac.id/xmlui/handle/123456789/111582
Misika Alam et al., “Penyuluhan Kesehatan: Pengaruh Konsumsi Kopi Terhadap Penurunan Kadar Glukosa Darah Pada Penderita Dm Di Desa Purbawinangun Cirebon,” SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia, vol. 1, no. 2, pp. 50–54, Jun. 2022, doi: 10.56910/sewagati.v1i2.1525.
Hariyadi, Kuswanto, S. Suhartiningsih, and R. Kurniawat, “Pengaruh Minum Kopi Terhadap Glukosa Darah pada Masyarakat Penderita Diabetes Melitus,” Jurnal Ilmiah Permas, vol. 14, pp. 399–406, Jan. 2024, [Online]. Available: http://journal.stikeskendal.ac.id/index.php/PSKM.
Rusman and N. A. Irfiyanti, “Pengaruh Pemberian Hard Candy dari Infusa Kopi Hijau Robusta (Coffea canefora L.) Pada Pasien Diabetes Mellitus,” Journal Syifa Sciences and Clinical Research, vol. 4, pp. 334–341, 2022, doi: 10.37311/jsscr.v4i2.14183.
D. L. Pradana and A. A. Wulandari, “Dampak Konsumsi Kopi Arabika Espresso dalam Menurunkan Kadar Glukosa Darah pada Pasien Diabetes Melitus Tipe 2,” Jurnal Insan Farmasi Indonesia, vol. 2, pp. 26–33, 2019.
B. J. Distelberg, A. Staack, K. D. Elsen, and J. Sabaté, “The Effect of Coffee and Caffeine on Mood, Sleep, and Health-Related Quality of Life,” J Caffeine Res, vol. 7, no. 2, pp. 59–70, Jun. 2017, doi: 10.1089/jcr.2016.0023.
L. I. Lestari and S. Kusrohmaniah, “Effects of caffeine intake and performance pressure on working memory,” Psikohumaniora, vol. 8, no. 1, pp. 137–162, 2023, doi: 10.21580/pjpp.v8i1.15557.
E. Hainida, K. Ikram, A. Rosli, A. M. Hussin, A. N. Chasni, and P. Alam, “The Effect of Caffeine Consumption on Sleep Quality among Undergraduate Students in Malaysia,” Jurnal Gizi Pangan, vol. 19, pp. 79–86, Jan. 2024, [Online]. Available: http://journal.ipb.ac.id/index.php/jgizipangan.
J. Min et al., “The association between coffee consumption and risk of incident depression and anxiety: Exploring the benefits of moderate intake,” Psychiatry Res, vol. 326, Aug. 2023, doi: 10.1016/j.psychres.2023.115307.
A. S. Yasir, A. Y. Renita, and T. Tutik, “Evaluation and clinical activity test of various concentrations of peel-off gel mask of robusta coffee seed extract (Coffea canephora) as anti-aging,” Pharmaciana, vol. 13, no. 1, p. 87, Apr. 2023, doi: 10.12928/pharmaciana.v13i1.23965.
V. Purwandari, M. Silitonga, C. M. Thaib, and I. K. Sitohang, “Formulasi Sediaan Krim Lulur Kopi Arabika (Coffea Arabica) sebagai Anti-Aging,” Journal Farmanesia, vol. 5, no. 1, pp. 50–63, 2018. https://doi.org/10.51544/jf.v5i1.2728.
N. Saewan, “Effect of Coffee Berry Extract on Anti-Aging for Skin and Hair—In Vitro Approach,” Cosmetics, vol. 9, no. 3, Jun. 2022, doi: 10.3390/cosmetics9030066.
K. Takahashi and A. Ishigami, “Anti‐aging effects of coffee,” Aging Journal, vol. 9, pp. 1863–1864, 2017. https://doi.org/10.18632/aging.101287.
M. Machado et al., “Prebiotic potential of a coffee silverskin extract obtained by ultrasound-assisted extraction on Lacticaseibacillus paracasei subsp. paracasei,” J Funct Foods, vol. 120, Sep. 2024, doi: 10.1016/j.jff.2024.106378.
S. Jung, M. H. Kim, J. H. Park, Y. Jeong, and K. S. Ko, “Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels,” J Med Food, vol. 20, no. 6, pp. 626–635, Jun. 2017, doi: 10.1089/jmf.2017.3935.
L. Castaldo et al., “Antioxidant and anti-inflammatory activity of coffee brew evaluated after simulated gastrointestinal digestion,” Nutrients, vol. 13, no. 12, Dec. 2021, doi: 10.3390/nu13124368.
S. Surma, A. Sahebkar, and M. Banach, “Coffee or tea: Anti-inflammatory properties in the context of atherosclerotic cardiovascular disease prevention,” Jan. 01, 2023, Academic Press. doi: 10.1016/j.phrs.2022.106596.
N. Fatimatuzzahro, T. Ermawati, R. C. Prasetya, and P. Q. Destianingrum, “Efek pemberian gel ekstrak biji kopi robusta (Coffea canephora) terhadap jumlah osteoblas dan osteoklas pada tulang alveolar tikus periodontitis,” Padjadjaran Journal of Dental Researchers and Students, vol. 4, no. 2, p. 128, Oct. 2020, doi: 10.24198/pjdrs.v4i2.28383.
Arimah., Hariyadi.R.D., Nuraida.L. 2022. Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia. Jurnal Teknologi dan Industri Pangan. 33 (2):100-110.” Accessed: Jul. 30, 2025. [Online]. Available: https://journal.ipb.ac.id/index.php/jtip/article/view/28248/24659.
F. Sueck, V. Hemp, J. Specht, O. Torres, B. Cramer, and H. U. Humpf, “Occurrence of the ochratoxin A degradation product 2′R-ochratoxin a in coffee and other food: An update,” Toxins (Basel), vol. 11, no. 6, 2019, doi: 10.3390/toxins11060329.
N. Yazdanfar et al., “Concentration of ochratoxin A in coffee products and probabilistic health risk assessment,” Arabian Journal of Chemistry, vol. 15, no. 12, Dec. 2022, doi: 10.1016/j.arabjc.2022.104376.
Q. Liu, P. Zhou, P. Luo, and P. Wu, “Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake,” Foods, vol. 12, no. 1, Jan. 2023, doi: 10.3390/foods12010200.
DOI: http://dx.doi.org/10.36722/sst.v10i3.4638
Refbacks
- There are currently no refbacks.
LP2M (Lembaga Penelitian dan Pengembangan Masyarakat)
Universitas AL-AZHAR INDONESIA, Lt.2 Ruang 207
Kompleks Masjid Agung Al Azhar
Jl. Sisingamangaraja, Kebayoran Baru
Jakarta Selatan 12110
This work is licensed under CC BY 4.0
