KRISNA YUDHA; NUR ASMAQ. PENGARUH PERENDAMAN INFUSA DAUN RUKU RUKU (Ocimum tenuiflorum L.) TERHADAP SIFAT FISIK DAN KIMIAWI DAGING SAPI. Journal of Innovation Research and Knowledge, [S. l.], v. 5, n. 4, p. 4233–4242, 2025. DOI: 10.53625/jirk.v5i4.11285. Disponível em: https://mail.bajangjournal.com/index.php/JIRK/article/view/11285. Acesso em: 27 oct. 2025.