Syauqi, A.; Zamroni, A. Sifat Kimia Biji Kakao (Theobroma Cacao L.) Dengan Penambahan Ragi Roti Instan Pada Konsentrasi Ragi Dan Waktu Fermentasi Yang Berbeda: Chemical Properties of Cocoa Beans (Theobroma Cacao L.) With the Addition of Instant Bread Yeast at Different Yeast Concentrations and Fermentation Time. buletinloupe 2022, 18, 125-130.