“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.