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							ANGGRENI, Ni Made Dian; 						PUTRA, G.P. Ganda; 						WRASIATI, Luh Putu.
 Karakteristik Ekstrak Kulit Buah Kakao (Theobroma Cacao L.) Sebagai Sumber Antioksidan pada Perlakuan Jenis Pelarut dan Waktu Maserasi.
<strong>IPTEKMA</strong>, [S.l.], p. 1-10, feb. 2019.
ISSN 2086-1354. Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/iptekma/article/view/73638" target="_new">https://ojs.unud.ac.id/index.php/iptekma/article/view/73638</a>&gt;. Date accessed: 30 aug. 2026.
doi: <a href="https://doi.org/10.24843/iptekma.2019.v08.i01.p01">https://doi.org/10.24843/iptekma.2019.v08.i01.p01</a>.