SETIAWAN, S.; YULIANA, N.; SETYANI, S. PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 18, n. 1, p. 42–51, 2013. DOI: 10.23960/jtihp.v18i1.42 - 51. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/152. Acesso em: 25 oct. 2025.