SAVA TALIA RAHMAH; BETA NOVIA PUTRI; SEPTI SETYAS TUTY; NADLIROTUN LUTHFI; ISMIARTI ISMIARTI. Kualitas Kimia Keju Berbasis Herbal Kayu Manis dengan Kultur Lactobacillus plantarum Kita-3 selama Penyimpanan Suhu Rendah: Chemical Quality of Cinnamon Herbal-Based Cheese with Lactobacillus plantarum Kita-3 Culture during Low-Temperature Storage. JURNAL TRITON, [S. l.], v. 16, n. 2, p. 391–399, 2025. DOI: 10.47687/jt.v16i2.1395. Disponível em: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/1395. Acesso em: 11 nov. 2026.