PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect of Pre-Treatment Method and Drying Temperature on Physical Quality of Orange Flesh Sweet Potato Flour) - Jannah, Aisyah Nurul; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU (Universitas Sumatera Utara, 2017)