Paramuji, M., Wanbahroni Jiwar Baru and Wahyu Syahputra 2023. Study of the Use of Yeast Types and Soaking Time on the Quality of Cocoa Beans (Theobroma cacao L.). Jurnal Online PERTANIAN TROPIK. 9, 3 (Jan. 2023), 196-200. DOI:https://doi.org/10.32734/jpt.v9i3.10215.