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]. 27 Februari 2026 [dikutip 8 November 2026];3(2):92-100. Tersedia pada: https://publikasi.polije.ac.id/jtpt/article/view/6869