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Parida, H., Hakim, S., Irwansyah and Nuraida 2026. Effect of Fermentation Duration of Arabica Coffee through the Wine Process on the Physical and Organoleptic Quality of Coffee Powder. Journal of Food and Agricultural Product. 6, 1 (Mar. 2026), 28–36. DOI:https://doi.org/10.32585/jfap.v6i1.7937.