Fitriarni, D., Cholid, I., Permatahati, A. D. P., Fitriani, & Verawati, N. (2025). Changes in Reducing Sugar, Fat, Protein, and Sensory Characteristics of Chocolate Bar From The Addition of Clean Fermented Jackfruit Seed Flour. Journal of Global Sustainable Agriculture, 5(3), 302–312. https://doi.org/10.32502/jgsa.v5i3.1482