“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 Journal: Food Technology, Nutritions, and Culinary Journal, vol. 1, no. 1, July 2018, pp. 90-97, https://doi.org/10.20956/canrea.v1i1.26.