ALIFYA, Uzra; ICHSAN, Ichsan. Effects of Takokak (Solanum torvum Sw.) Addition on the Sensory Acceptability and Antioxidant Activity of Kepok Banana (Musa paradisiaca L.) Flour Cookies. JAND: Journal of Applied Nutrition and Dietetic, [S. l.], v. 6, n. 1, p. 1–8, 2026. DOI: 10.30867/jand.v6i1.929. Disponível em: https://journal.poltekkesaceh.ac.id/index.php/jand/article/view/929. Acesso em: 25 jul. 2026.