PENGARUH LAMA FERMENTASI KOPI ARABIKA (Coffea arabica) DENGAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PRODUK (THE EFFECT OF FERMENTATION TIME OF ARABICA COFFEE (Coffea arabica) WITH Lactobacillus plantarum B1765 LACTIC ACID) - Wilujeng, Acik Ari Tri; Jurusan Kimia FMIPA Unesa (UNESA Journal of Chemistry, 2013)