Syauqi, Anis, and Ahmad Zamroni. “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”. Buletin Loupe 18, no. 02 (December 30, 2022): 125–130. Accessed December 22, 2024. https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1779.