“Perbedaan Konsentrasi Starter Tangkai Cabai (Capsicum Sp) Terhadap Karakteristik Kimia Dan Mikrobiologi Yogurt Kacang Hijau (Vigna Radiata. L): Differences in Starter Concentration from Chili Stalks (Capsicum Sp) on the Chemical and Microbiological Characteristics of Mung Bean Yogurt (Vigna Radiata. L)”. 2024. Jurnal Ilmiah Inovasi 24 (1): 32-36. https://doi.org/10.25047/jii.v24i1.4270.