Dauri, Dika Damalia, Fitrianingsih, and Harapin Hafid. 2025. “Kualitas Organoleptik Bakso Daging Sapi Dengan Penambahan Tepung Kentang (Solanum tuberosum): Physical and Organoleptic Qualities of Beef Meatballs With The Addition of Potato Flour (Solanum Tuberosum)”. Jurnal Ilmiah Peternakan Halu Oleo 7 (2):163-67. https://doi.org/10.56625/jipho.v7i2.278.