“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”. Jurnal Teknologi Dan Mutu Pangan, vol. 4, no. 2, Jan. 2026, pp. 109-18, https://doi.org/10.30812/jtmp.v4i2.5360.