NAFIE, L.; SIPAHELUT, G. M. .; HERI ARMADIANTO. Pengaruh Level Cuka Lontar pada Pembuatan Kaldu Tulang Sapi Coklat (Brown Broth) terhadap Kualitas Fisiko Kimia dan Organoleptik: The Effect of Lontar Vinegar Levels in Making Brown Beef Bone Broth on The Quality of Physical-Chemicalandorganoleptic. Jurnal Peternakan Lahan Kering, [S. l.], v. 3, n. 1, p. 1324–1333, 2021. DOI: 10.57089/jplk.v3i1.585. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k585. Acesso em: 26 jan. 2026.