Latief, R., Laga, A., & Alang, S. (2018). STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN: (Study of Sea Cucumber Flour Production from Sea Cucumber (Holothuria scabra) with Treatment of Differences of Salt Concentration and Old Boiling Differences). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1(1), 1–10. https://doi.org/10.20956/canrea.v1i1.27