Dasir, D., Suyatno, S. and Amnes, P. A. (2025) “Chemical and Organoleptic Characteristics of Pempek Using Different Ratios of Lampam Fish Surimi and Tapioca Flour”, Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 14(5), pp. 1882–1892. doi: 10.23960/jtepl.v14i5.1882-1892.