ANDANG ANDIANI LISTYOWATI; YENNY NIKEN LARASATI. Pengaruh Fermentasi Menggunakan Berbagai Jenis Aspergillus terhadap Kandungan Nutrien dan Antinutrien Bungkil Inti Sawit: The Effect of Fermentation Using Various Types of Aspergillus on Nutrient and Antinutrient Content of Palm Kernel Cake. JURNAL TRITON, [S. l.], v. 16, n. 1, p. 144–151, 2025. DOI: 10.47687/jt.v16i1.1232. Disponível em: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/1232. Acesso em: 6 nov. 2026.