Mukhammad Fauzi, Soni Sisbudi Harsono and Yanis Nurana (2023) “KARAKTERISTIK MINUMAN KOMBUCHA TEMULAWAK (Curcuma xanthorrhiza Roxb) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI EKSTRAK DAN LAMA INKUBASI: Characteristics of Temulawak Kombucha Drink (Curcuma xanthorrhiza Roxb) Fermentation Product at Various Extract Concentrations And Incubation Lengths”, JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG), 5(2), pp. 1-10. Available at: https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/3617 (Accessed: 11October2024).