Kurniati, M., Muhaimin and Ulyarti 2024. The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers. Jurnal Bio-Geo Material Dan Energi. 4, 2 (Sep. 2024), 94-99. DOI:https://doi.org/10.22437/jbigme.v4i2.31613.