“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 2, no. 4 (October 23, 2023): 183–195. Accessed November 4, 2026. https://publikasi.polije.ac.id/jofe/article/view/4292.