Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit. Food Sci. Technol. [Internet]. 2021 Jul. 19 [cited 2026 Jun. 15];4(1):8-15. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/3319