Amsikan, S., Maranatha, G. and Nenobais, M. 2022. Pengaruh Lama Fermentasi Tepung Kulit Pisang Menggunakan Saccharomyces Cerevisiae terhadap Konsentrasi VFA, N-NH3 dan pH In vitro: The Effect of Fermentation of Banana Skin Flour Using Saccharomyces Cerevisiae on VFA, N-NH3 Concentration and pH In vitro. Jurnal Peternakan Lahan Kering. 4, 4 (Dec. 2022), 2499–2503 . DOI:https://doi.org/10.57089/jplk.v4i4.1008.