2024. The Physical, Chemical, Microbiological, Antibacterial and Prebiotic Characteristics of Fermented Porang Flour with Addition of Bacteria and Yeast. Biosaintifika: Journal of Biology & Biology Education. 16, 1 (Apr. 2024), 116–127. DOI:https://doi.org/10.15294/biosaintifika.v15i1.1545.