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Bella, Brigitta (2019) Pengaruh Rasio Sari Daun Torbangun dan Sari Kacang Merah, dan Suhu Pemasakan terhadap Karakteristik Antioksidan, Fisikokimia, dan Sensori Permen Jeli Daun Torbangun-Kacang Merah = Effect of Ratio of Torbangun Leaf and Red Kidney Bean Filtrate, And Cooking Temperature Towards the Antioxidant, Physicochemical, And Sensory Characteristic of Torbangun Leaf-Red Kidney Beans Jelly Candy. Bachelor thesis, Universitas Pelita Harapan.