@thesis{thesis,
		author={Putri  Nadila},
		title ={Kualitas Organoleptik Abon Puyuh Afkir Dengan Nangka Muda (Artocarpus Heterophylus) Sebagai Bahan Pengisi},
		year={2020},
		url={https://sipora.polije.ac.id/863/},
		abstract={This study aims to determine the organoleptic value of shredded afkir quail with several concentrations of young jackfruit as a filler.  The research used a completely randomized design (CRD) and was tested with BNT.  The treatments were P0 (0%), P1 (10%), P2 (20%), P3 (30%) with five replications.  The parameters observed were color, aroma, taste, and texture of afkir quail shredded mixed with young jackfruit.  The results of this study had a significant effect (P <0.05) on the color, aroma, taste and texture.  The best treatment was in the P3 treatment (formulation of 70% quail meat with 30% young jackfruit) in terms of organoleptic tests which included color, aroma, taste and texture.}
		}