RUSDI, Tashdiqul Irfan Rusdiansyah; SUBIANTORO, Maulana Achmad; FIRDA, Claryza; SHAVIRA, Dian Eka; FARAHDILA, Mareta Putri; NURRAMADHAN, Elmalia Anom. Pengembangan Pasta Fettuccine Berbasis Tepung Tempe sebagai Substitusi Protein Nabati dengan Penambahan Pewarna Alami Kol Ungu: Kajian Uji Protein dan Organoleptik Hedonik: Development of Fettuccine Pasta with Tempeh Flour Substitution and Purple Cabbage Natural Colorant: Protein Content and Hedonic Sensory Evaluation. NaCIA (National Conference on Innovative Agriculture), [S. l.], v. 4, n. 1, p. 30–41, 2026. DOI: 10.25047/nacia.v4i1.474. Disponível em: https://ocs.polije.ac.id/index.php/pnacia/article/view/474. Acesso em: 3 nov. 2026.