pengaruh konsentrasi acetobacter xylinum dan air jeruk nipis (cITRUS AURANTII…

The utilization of natural ingredients in food product development has continued to progress in response to increasing public awareness regarding health and environmental sustainability. One such promising natural resource is Aloe vera, a plant with significant potential for application in fermented food products. Despite its mucilaginous texture, bitter taste, and pungent aroma, Aloe vera has …