K. M. . Putri, S. . Winarti, and S. . Djajati, “Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion ”, Nusantara Sci. Tech. Proc., pp. 76–85, Nov. 2020, doi: 10.11594/nstp.2020.0511.