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