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. jtpt. 2026;3(2):92-100. doi:10.25047/jtpt.v3i2.6869