Rizqa Arya Puspita, Sutrisno Adi Prayitno, and Dwi Retnaningtyas Utami. “Pengaruh Proporsi Tepung Ubi Ungu, Tepung Beras Dan Maizena Terhadap Karakteristik Fisikokimia Edible Spoon”. Journal of Technology and Food Processing (JTFP) 5, no. 01 (January 31, 2025): 24–32. Accessed September 28, 2025. https://jurnal.umus.ac.id/index.php/jtfp/article/view/1690.