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“Pengaruh Persentase Puree Labu Kuning dan Substitusi Tepung Sorgum Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Dodol Garut”, JFAT, vol. 3, no. 2, pp. 72–94, Apr. 2026, doi: 10.26486/j4exjj36.