“Pengaruh Varietas dan Konsentrasi Tepung Kulit Pisang Terhadap Karakteristik Kimia, Fisik, dan Organoleptik Kue Nastar: The Influence of Varieties and Concentrations of Banana Peel Flour on The Chemical, Physical, and Organoleptic Characteristics of Pineapple Cakes” (2025) Journal of Food Engineering, 4(2), pp. 78–91. doi:10.25047/jofe.v4i2.5129.