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Analisis Antioksidan Dan Mutu Organoleptik Snack Bar Dari Kacang Gude Dan Ubi Jalar Kuning: Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato. JTMP 2026, 4 (2), 109-118. https://doi.org/10.30812/jtmp.v4i2.5360.