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“Pengaruh Variasi Jenis Ubi Jalar dan Lama Waktu Pengukusan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Pasta”, JFAT, vol. 2, no. 2, pp. 87–107, Apr. 2025, doi: 10.26486/jfat.v2i2.4542.