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2026. Profil Derajat Keasaman (pH), Total Plate Count (TPC), dan Sifat Sensoris pada Produk Tapai Ketan Hitam: Profile of Acidity Degree (pH), Total Plate Count (TPC), and Sensory Properties of Black Glutinous Rice Tapai Products. Jurnal Teknik Pertanian Terapan. 3, 2 (Feb. 2026), 92–100. DOI:https://doi.org/10.25047/jtpt.v3i2.6869.