“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” (2026) Jurnal Teknik Pertanian Terapan, 3(2), pp. 92–100. doi:10.25047/jtpt.v3i2.6869.