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“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, vol. 3, no. 2, pp. 92–100, Feb. 2026, doi: 10.25047/jtpt.v3i2.6869.