Pengaruh Lama Steam Blanching dan Metode Pengeringan Terhadap Warna, Β-Karoten, Serta Serat Kasar Bubuk Temulawak (Curcuma Xanthorrhiza Roxb.). Journal of Food and Agricultural Technology, [S. l.], v. 3, n. 1, p. 60–71, 2025. DOI: 10.26486/xjywwk10. Disponível em: https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5197. Acesso em: 9 apr. 2026.