Mutiara M, Abdurrahman ZH, Prasetyo AB. PENGARUH PENAMBAHAN UBI UNGU (Ipomoea batatas l) TERHADAP KUALITAS SENSORIK, pH, DAN SINERESIS PADA PUDING SUSU KAMBING ETAWA: EFFECT OF ADDING PURPLE POTATO (Ipomoea batatas l) ON SENSORY QUALITY, pH, AND SYNERESIS IN ETAWA GOAT’S MILK PUDDING. tas [Internet]. 2025 Nov. 30 [cited 2026 Jun. 17];7(2):186-93. Available from: https://ejournal.uby.ac.id/index.php/tas/article/view/1854