SUWARDANA, Hendra; KALISTA, Anggia; TRI SANJAYA, Krishna. Making Jey-Si (Jelly Siwalan) as A Siwalan Fruit Processing Innovation (In The Wife Group of Siwalan Traders in Panyuran Tuban). Kontribusia : Research Dissemination for Community Development, [S. l.], v. 4, n. 2, p. 412–414, 2021. DOI: 10.30587/kontribusia.v4i2.2400. Disponível em: https://journal.umg.ac.id/index.php/kontribusia/article/view/2400. Acesso em: 7 jun. 2025.