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 [Internet]. 2026 Feb. 27 [cited 2026 Nov. 8];3(2):92-100. Available from: https://publikasi.polije.ac.id/jtpt/article/view/6869