PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA): (The Influence of Fermentation Using Bacteria Lactic Acid Yoghurt to the Flavor of Coffe Robusta (Coffea robusta). Canrea 2018, 1 (1), 90-97. https://doi.org/10.20956/canrea.v1i1.26.