Azis, R.F., Jumiyati, J. and Yulianti, R. 2024. Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber: Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI). 9, 2 (Nov. 2024), 205–213. DOI:https://doi.org/10.33061/jitipari.v9i2.10763.