N. A. Sukma, R. E. Mudawaroch, and Z. Zulfanita, “Pengaruh Lama Simpan Bakso Ayam dengan Level Substitusi Filler Tepung Gembili terhadap Kualitas Organoleptik dan Total Mikroorganisme: Effect of Long Storage of Chicken Meatballs with Gembili Flour Filler Substitution Level on Organoleptic Quality and Total Microorganisms”, jrap, vol. 10, no. 2, pp. 173-193, Dec. 2025.