Febriyanti, N., Rahayu, H. M., & Setiadi, A. E. (2023). Project-Based Learning E-Modules Based on Research Results on the Nutritional Content of Sawi Asin (Fermented Mustard). Jurnal Inovasi Pendidikan IPA, 9(2), 227–237. https://doi.org/10.21831/jipi.v9i2.62358