Adiyatmoko, Febriawan, Dwiyati Pujimulyani, and Ichlasia Ainul Fitri. “Sifat Fisiko-Kimia Dan Organoleptik Bolu Terigu-Mocaf Dengan Penambahan Temulawak Dan Baking Powder: Physico-Chemical Properties and Organoleptic of Flour-Mocaf Cake With the Addition of Curcuma and Baking Powder”. NaCIA (National Conference on Innovative Agriculture) (June 5, 2024): 115–130. Accessed April 19, 2025. https://ocs.polije.ac.id/index.php/pnacia/article/view/72.