Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami. ABSJ [Internet]. 2025 May 11 [cited 2026 Oct. 7];2(1):7-15. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9831