MURYANI, F. S.; MULYANTARI, E.; KARMIN, E. .; WITARA, M. . The Effect of Adding Sappan Wood Extract (Caesalpinia Sappan L.) as a Natural Dye on The Organoleptic Quality of Roll Cake. Gastronomy and Culinary Art, [S. l.], v. 5, n. 1, p. 95–121, 2026. DOI: 10.36276/gastronary.v5i1.1041. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/1041. Acesso em: 27 aug. 2026.