“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, vol. 4, no. 2, pp. 109–118, Jan. 2026, doi: 10.30812/jtmp.v4i2.5360.