Julyaningsih, A. H., M, R., & Irmayani, I. (2022). Study Of The Development Of Jamblang (Syzygium Cumini L.) Fruit Into Antioxidant Functional Beverages. Jurnal Agritechno, 15(```2), 118–131. https://doi.org/10.70124/at.v15i```2.744