SUHASNAENI, SITI SYALSA (2025) Karakteristik Fisikokimia Kue Tradisional Barongko Berbahan Dasar Pisang Kepok (Musa paradisiaca L.) dan Ubi Jalar Ungu (Ipomoea batatas L.) Sebagai Inovasi Pangan = Physicochemical Characteristics Of Traditional Barongko Cake Made From Banana Kepok (Musa paradisiaca L.) And Purple Sweet Potato (Ipomoea batatas L.) As Food Innovation. Skripsi thesis, Universitas Hasanuddin.