ARSYCA UMAYYA, K.; HARVENYA FAELASSUFA, M. .; SOUTUL HAQIQI, N. A. .; TIARNO, L. F. .; WIDYASARI, Z. .; NURSIWI, A. . Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method. Jurnal Indonesia Sosial Teknologi, [S. l.], v. 5, n. 8, p. 3959–3971, 2024. DOI: 10.59141/jist.v5i8.1341. Disponível em: https://jist.publikasiindonesia.id/index.php/jist/article/view/1341. Acesso em: 26 sep. 2026.