Putri, Rianti Nadila Susana, Nugrahani Astuti, Andika Kuncoro Widagdo, Niken Purwidiani, and Rendra Lebdoyono. “Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, Dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus”. Journal of Tropical Food and Agroindustrial Technology 6, no. 02 (July 29, 2025): 63–71. Accessed October 6, 2025. https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1652.