Karakteristik Bakso Daging Kuda yang Diberi Tepung Tapioka (Manihot Esculenta) dan STPP (Sodium Tripoliphoapat) Terhadap Kualitas Fisik dan Organoleptik: Characteristics of Horse Meat Meatballs Given Tapioca Flour (Manihot Esculenta) and STPP (Sodium Tripolyphoapat) on Physical and Organoleptic Quality. jrap [Internet]. 2024 Jun. 30 [cited 2026 Sep. 15];9(1):65-76. Available from: https://jurnal.umpwr.ac.id/jrap/article/view/5159