Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin: Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin. (2025). JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 10(1), 38-50. https://doi.org/10.33061/jitipari.v10i1.10848