Fatmawati, A.D. and Rosida, D.F. 2025. Study of Fishball Chips with the Use of Different Types of Fish and Frying Temperatures on Nutritional Content. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment). 9, 2 (Jun. 2025), 179–182. DOI:https://doi.org/10.29165/ajarcde.v9i2.666.