Silab, F. X., Riwu, A. R. . and Heri Armadianto (2022) “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, 4(1), pp. 1952–1959. doi: 10.57089/jplk.v4i1.930.