“PENGARUH PENAMBAHAN PURE TERUNG BELANDA (Solanum betacea Cav.) DENGAN GULA TERHADAP MUTU FISIK DAN KIMIA ES KRIM: (Effect of Puree Terung Belanda (Solanum betaceum Cav.) with Sugar on Physical Quality and Chemicals of Ice Cream)” (2018) Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1(1), pp. 31–40. doi:10.20956/canrea.v1i1.20.