HARAPIN HAFID; CICI PUSPITASARI; FADLI MA’MUN PANCAR; SITI HADRAYANTI ANANDA. Kualitas Organoleptik Bakso Daging Entok dengan Penambahan Tepung Biji Nangka pada Level Berbeda: Organoleptic Quality of Duck Meatballs with the Addition of Jackfruit Seed Flour at Different Levels. JURNAL TRITON, [S. l.], v. 16, n. 2, p. 381–390, 2025. DOI: 10.47687/jt.v16i2.1375. Disponível em: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/1375. Acesso em: 7 nov. 2026.