“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 3, no. 1 (November 25, 2025): 60–71. Accessed April 9, 2026. https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5197.