Barek, T.D.K. et al. 2024. Enhancement of Nutritional and Organoleptic Qualities in Biscuits through Substitution with Pumpkin Puree and Katuk Leaves. Poltekita: Jurnal Ilmu Kesehatan. 18, 3 (Nov. 2024), 270–278. DOI:https://doi.org/10.33860/jik.v18i3.3816.