Paramuji, M., Wanbahroni Jiwar Baru, & 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), 196-200. https://doi.org/10.32734/jopt.v9i3.10215