AMSIKAN, S.; MARANATHA, G.; NENOBAIS, M. 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, [S. l.], v. 4, n. 4, p. 2499–2503 , 2022. DOI: 10.57089/jplk.v4i4.1008. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k1008. Acesso em: 30 mar. 2026.