Dewatisari, Whika Febria, and Hariyadi Hariyadi. “Potensi Antibakteri Minuman Fungsional Tradisional Jawa (Wedang Uwuh) Berdasarkan Variasi Waktu Rebusan”. Jurnal Teknologi dan Industri Pangan 35, no. 1 (June 21, 2024): 10–26. Accessed January 13, 2026. https://journal.ipb.ac.id/jtip/article/view/46542.