“Studi Variasi Suhu Pengeringan dan Kapasitas Wadah Fermentasi terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Kering”, JBETA, vol. 11, no. 2, hlm. 336–343, Sep 2023, Diakses: Sep 20, 2026. Tersedia pada: https://ejournal3.unud.ac.id/index.php/beta/article/view/2790