ARIMAWAN, Jonathan; SANTOSO, Agus. Pengaruh Suhu Pengeringan dan Konsentrasi Penambahan Bubuk Pandan Wangi (Pandanus amaryllifolius) terhadap Karakteristik Fisik dan Organoleptik Klepon: Effect of Drying Temperature and Added Concentration of Pandan Wangi Powder (Pandanus amaryllifolius) on the Physical and Organoleptic Characteristics of Klepon. Journal of Food Engineering, [S. l.], v. 2, n. 4, p. 183–195, 2023. DOI: 10.25047/jofe.v2i4.4292. Disponível em: https://publikasi.polije.ac.id/jofe/article/view/4292. Acesso em: 28 oct. 2025.