Pengaruh Jumlah Ragi Dan Lama Perendaman Terhadap Mutu Fisik, Kimia Dan Organoleptik Tempe Koro Pedang (Canvalia Ensiformis L.): The Effect of Yeast Amount and Soaking Duration on the Physical, Chemical, and Organoleptic Quality of Tempe Koro Pedang (Canavalia ensiformis L.). JoFIT [Internet]. 30 Mei 2026 [dikutip 8 November 2026];3(2):69-75. Tersedia pada: https://publikasi.polije.ac.id/jofit/article/view/6956