Ahmadi, L. (2024) “Managing Food Waste: Examining the Value and Sensory of Spent Coffee Grounds as Ingredient to Make Bread”, Jurnal Sains Pariwisata dan Perhotelan, 1(2). Tersedia pada: https://ejournal.denpasarinstitute.com/index.php/jspp/article/view/29 (Diakses: 28 Februari 2026).