[1]
Darwin, R. et al. 2026. KARAKTERISTIK ORGANOLEPTIK SEMPOL AYAM SAYUR DENGAN PENAMBAHAN BAWANG MENTAH, BAWANG GORENG, DAN JAGUNG: Organoleptic Characteristics Of Chicken And Vegetable Sempol With The Addition Of Raw Onions, Fried Onions, And Corn. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG). 8, 02`` (Sep. 2026), 14–24. DOI:https://doi.org/10.36526/jipang.v8i02``.8156.