SILAB, F. X.; RIWU, A. R. .; HERI ARMADIANTO. Pengaruh Lama Perebusan terhadap Kualitas Fisikokimia dan Organoleptik Kaldu Putih (White Bone Broth)Tulang Babi yang Menggunakan Cuka Lontar (Borassus flabellifer) : The Effect of Boiling Timeon The Physicochemical And Organoleptic Quality of Pork Bone with Broth UsingLontar Vinegar (Borassus flabellifer). Jurnal Peternakan Lahan Kering, [S. l.], v. 4, n. 1, p. 1952–1959, 2022. DOI: 10.57089/jplk.v4i1.930. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k930. Acesso em: 31 mar. 2026.