Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
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Analisis Mikrobiologis Tentang Analisis Mikrobiologis dan Karaketristik Bakteri Asam Laktat Fermentatif Pada Ikan Bekasam Tradisional Melalui Pewarnaan Gram dan Uji Mikroskopis
Bekasam is a traditional fermented fish product commonly produced in South Sumatra and South Kalimantan, known for its distinctive sour taste resulting from the metabolic activity of lactic acid bacteria (LAB). LAB play a crucial role in the fermentation process, contributing to the product’s flavor
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