Denita, S., Aditia, R., & Nuryadin, D. F. (2026). Optimization of the Use of Kurisi Fish Flour (Nemipterus japonicus) in Fettuccine to Increase Protein Content. Barakuda 45: Jurnal Ilmu Perikanan Dan Kelautan, 8(1), 24-38. https://doi.org/10.47685/barakuda45.v8i1.813