“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, vol. 10, no. 2, pp. 116–126, Sep. 2025, doi: 10.33061/jitipari.v10i2.10881.