PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of Pre-Treatment Method and Drying Temperature on Chemical and Functional Quality of Purple Flesh Sweet Potato Flour) - Lestari, Syahdian; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia (Universitas Sumatera Utara, 2018)