Astuti DF, Nugrahini BA, Afrizal MH. 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) . JIPH [Internet]. 2026 Mar. 19 [cited 2026 Jun. 8];8(1):31-4. Available from: http://103.127.96.46/index.php/JIPH/article/view/24273