WUNGA, Apriningsi; TAMU INA, Yessy. PENGOLAHAN PENYEDAP RASA NON MSG DARI KANDANGU MBUKU (Ocimum tenuiflorum L.) DAN PENGARUHNYA TERHADAP ORGANOLEPTIK SERTA PROFIL PROKSIMAT PRODUK: Processing Non Msg Flavor Enhancer From Kandangu Mbuku (Ocimumtenuiflorum L) And Its Effects On Organoleptic Properties and Proximate Profile Of Products. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG), [S. l.], v. 8, n. 1, p. 82–92, 2026. DOI: 10.36526/jipang.v8i1.7649. Disponível em: https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/7649. Acesso em: 22 may. 2026.