“Analisis Neraca Massa, Kadar Air, dan Kadar Abu Pada Pembuatan Tepung Okara (Ampas Tahu) Menggunakan Metode Pengeringan: Analysis of Mass Balance, Moisture Content, and Ash Content in the Production of Okara (Tofu Dreg) Flour Using the Drying Method” (2026) Journal of Food Engineering, 5(4), pp. 266–280. doi:10.25047/jofe.v5i4.7319.