Kurniawan, Abdi Wahid (2024) PENGARUH KONSENTRASI GELATIN DAN GUM XANTHAN TERHADAP MUTU ORGANOLEPTIK DARK CHOCOLATE PRALINE FILLING JELLY EKSTRAK KOPI (Coffea Sp) = THE EFFECT OF GELATIN AND XANTHAN GUM CONCENTRATION ON THE ORGANOLEPTIC QUALITY OF DARK CHOCOLATE PRALINE FILLING JELLY COFFEE (Coffea Sp). Thesis thesis, Universitas Hasanuddin.