“Pengaruh Ragi Dan Lama Fermentasi Terhadap Mutu Kimia Dan Organoleptik Pada Tape Biji Barley: Effect of Yeast Concentration and Fermentation Time on PH, Alcohol Content, and Organoleptic Quality of Barley Seed Tapai”. Jurnal Teknologi dan Mutu Pangan 3, no. 1 (August 24, 2024): 49–56. Accessed July 4, 2025. https://journal.universitasbumigora.ac.id/jtmp/article/view/4287.