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2026. The Effect of Purple Sweet Potato Flour Substitution (Ipomoea Potato L. Poir) On Physical Quality and Sensory Quality of Chiffon Cake. Jurnal Ilmiah Mandala Education. 12, 1 (Jan. 2026), 12–23. DOI:https://doi.org/10.58258/jime.v1i2.9634.