Juhadi, W., & Muzi Marpaung, A. (2021). Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit. Food Science and Technology Journal (Foodscitech), 4(1), 8-15. https://doi.org/10.25139/fst.v4i1.3319