“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 3, no. 2 (Februari 27, 2026): 92–100. Diakses November 8, 2026. https://publikasi.polije.ac.id/jtpt/article/view/6869.