OPTIMISATION OF FRUIT VINEGAR PROCESS FROM BACCAUREA LANCEOLATA (MIQ.) MÜLL.ARG. USING CENTRAL COMPOSITE DESIGN WITH ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL. J. Teknol. 2025, 87 (5), 987-998. https://doi.org/10.11113/jurnalteknologi.v87.23406.