Yusfi, Liza Aulia, Suci Putri Ramadani, Yulia Kharisma, Ika Putri Sulistiana, and Tesy Pratami. “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 5, no. 2 (September 30, 2025): 107–113. Accessed May 12, 2026. https://www.online-journal.unja.ac.id/bigme/article/view/48510.