wati H. Analisis Aktivitas Antioksidan, Uji Organoleptik dan Kandungan Gizi Cookies dengan Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas) dan Tepung Oat (Avena sativa): Analysis of Antioxidant Activity, Organoleptic Test, and Nutritional Content of Cookies with The Addition of Purple Sweet Potato Paste (Ipomoea batatas) and Oat Flour (Avena sativa). buletinloupe [Internet]. 2022 Dec. 30 [cited 2024 Dec. 22];18(02):91-103. Available from: https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1576