Ulma’nun, Lu’lu, Dwiyati Pujimulyani, and Bayu Kanetro. 2024. “Pengaruh Penambahan Bubuk Curcuma Xanthorrhiza Roxb. Dan Baking Powder Terhadap Sifat Fisik, Kimia Dan Tingkat Kesukaan Cookies Sagu-Mocaf: The Additional Effect of Javanese Turmeric Curcuma Xanthorrhiza Roxb. Powder and Baking Powder on The Physical, Chemical Properties and Preference Level of Sagu-Mocaf Cookies”. NaCIA (National Conference on Innovative Agriculture), June, 274-94. https://ocs.polije.ac.id/index.php/pnacia/article/view/85.