Triharto, R., -, S., Suroso, E. and Utomo, T. 2024. PENGARUH PROSES BLANSING DAN SUHU PENGERINGAN PADA BUBUK CABAI MERAH BESAR (Capsicum annuum L.) DAN DAUN JERUK PURUT (Citrus hystrix) TERHADAP SIFAT SENSORI YANG DIHASILKAN THE EFFECT OF THE BLANCING PROCESS AND DRYING TEMPERATURE OF GREAT RED CHILLI POWDER (Capsicum annuum L.) AND KAFFIR LIME LEAVES (Citrus hystrix) ON THE PRODUCED SENSORY PROPERTIES. Jurnal Agroindustri Berkelanjutan. 3, 1 (Mar. 2024), 43–52. DOI:https://doi.org/10.23960/jab.v3i1.8849.