Pratiwi, C., Saufani, I.A. dan Nurfaziah, L.R. 2024. Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.). Amerta Nutrition. 8, 3SP (Des 2024), 344–352. DOI:https://doi.org/10.20473/amnt.v8i3SP.2024.344-352.