RAHMA YANTI I, munandar kukuh, priantari ika. PENGARUH JUMLAH RAGI (Saccharomyces cerevisiae) DAN LAMA FERMENTASI TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN KOPI ORGANIK JENIS ROBUSTA (Coffea canephora). nationalnal. multidisciplinary. sciences. [Internet]. 2024 Aug. 25 [cited 2025 Apr. 24];3(5):631-5. Available from: https://proceeding.unmuhjember.ac.id/index.php/nms/article/view/738