Ulyarti, Nazarudin and Lisani 2019. Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology. Indonesian Food Science and Technology Journal. 1, 2 (Jul. 2019), 61-64. DOI:https://doi.org/10.22437/ifstj.v1i2.6006.