AL-MUNADIA; APRILIA, Veriani; SALFARINO, Ryan. Anthocyanin level and organoleptic preference level of sweet potato (Ipomoea batatas) and red beans (Phaseolus vulgaris) muffin as high anthocyanin snack: Kadar Antosianin dan Tingkat Kesukaan Muffin Ubi Ungu (Ipomoea batatas) dan Kacang Merah (Phaseolus vulgaris) Sebagai Kudapan Tinggi Antosianin. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 10, n. 2, p. 116–126, 2025. DOI: 10.33061/jitipari.v10i2.10881. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10881. Acesso em: 5 dec. 2025.