PAWA, ZHAFIERA TIGRIS SADDRIANA (2026) Pengaruh Konsentrasi Ragi, Waktu Fermentasi terhadap Karakteristik Sensori Tempe Kombinasi Kedelai Kacang Hijau, Analisis Nilai Gizi dan Uji Aktivitas Antioksidan=The Effect of Yeast Concentration, Fermentation Time on the Sensory Characteristics of Tempeh Made from a Combination of Soybeans and Mung Beans, Nutritional Value Analysis, and Antioxidant Activity Test. Skripsi thesis, Universitas Hasanuddin.
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