id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
hls-11853	Fauziyah, Roro Nur; Salsabil, Nabilah Besta; Sulaeman, Agus; Hastuti, Widi; Mulyo, Gurid Pramintarto Eko	Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer	2024	6	.pdf	application/pdf	5375	294	61	Therefore, further research needs to be done on the effect of giving sweet purple mochi products for cancer preven- tion. For this rea- son, it is necessary to research the manufacture of black sticky rice tape rice and purple sweet potato mochi to determine the effect of sticky rice and purple sweet potato formulations on organoleptic properties (color, aroma, taste, texture, and overall) and the antho- cyanin content in sweet purple mochi as a high anthocyanin snack to prevent cancer.	cache/hls-11853.pdf	txt/hls-11853.txt