Maria Anjelina Taka, Ina YT. PEMANFAATAN KEMANGI LOKAL JENIS KANDANGU MBUKU SEBAGAI BAHAN PENGAWET ALAMI DALAM PENGOLAHAN PENYEDAP RASA NON MSG: Utilization of Local Basil ”Kandangu Mbuku” As A Natural Preservative In The Processing Of Non-MSG Flavor Enhancer. JIPANG [Internet]. 2026 May 20 [cited 2026 May 22];8(1):24-35. Available from: https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/7650