“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): 92-100. https://doi.org/10.25047/jtpt.v3i2.6869.