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Sukoso S, Kartikaningsih H, Ma’rifat TN, Alif MRM. Improving Nutritional Profile and Consumer Acceptance of Siomay Stuffing Through Integration of Mackerel Meat (Rastrelliger SP.) and Yellow Potato Flour (Solanum Tuberosum L.). JISS [Internet]. 2024 Aug. 26 [cited 2026 Mar. 25];5(08):2050-8. Available from: https://jiss.publikasiindonesia.id/index.php/jiss/article/view/1225