“FERN VEGETABLE PROCESSING INNOVATION IN PASTA MAKING AND AS A SUBSTITUTE FOR BASIL LEAVES IN MAKING PESTO SAUCE”. 2025. Journal of Tourism, Hospitality and Event, vol. 1, no. 1, Jan. 2025, pp. 31-46, https://ejournals-pkmcsr.id/index.php/jthe/article/view/11.