Susanti, C.M., Sugiharto, R., Setyani, S. and Subeki, S. 2014. PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA POWDER [The effect of amount of ethanol solvent and temperature fractionation on the characteristic of cocoa fat from the extracti. Jurnal Teknologi & Industri Hasil Pertanian. 19, 3 (Oct. 2014), 307–319. DOI:https://doi.org/10.23960/jtihp.v19i3.307 - 319.