Yusfi, Liza Aulia, et al. “Tempoyak As a Typical Fermented Food from Jambi: A Study of the Integration of Tradition With Modern Food Technology Innovation”. Jurnal Bio-Geo Material Dan Energi, vol. 5, no. 2, Sept. 2025, pp. 107-13, doi:10.22437/j-bigme.v5i2.48510.