“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) 10, no. 2 (September 1, 2025): 116–126. Accessed October 9, 2026. https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10881.