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