Astuti, D.F. et al. 2026. Karakteristik Fisikokimia dan Organoleptik Bolu Berbasis Terigu-Garut (Maranta arundinacea) dengan Fortifikasi Bubuk Daun Kelor (Moringa oleifera) : Physicochemical and Organoleptic Characteristics of Wheat-Arrowroot (Maranta arundinacea) Based Yeast-Leavened Cake Fortified with Moringa Leaf Powder (Moringa oleifera) . Jurnal Ilmiah Pangan Halal. 8, 1 (Mar. 2026), 31–41. DOI:https://doi.org/10.30997/jiph.v8i1.24273.