Santoso, M. A., Machfudz, A., & Akhirunnisa, R. (2026). Determination of the HK Value (Purity Value) of D2 Sugar After the First Cooking Process of Sulfurized Thick Nira at PG Candi Baru: Penentuan Nilai HK (Harkat Kemurnian) Pada Gula D2 Setelah Proses Pemasakan Pertama Nira Kental Tersulfitir di PG Candi Baru. Indonesian Journal of Innovation Studies, 25(4), 10.21070/ijins.v25i4.2387. https://doi.org/10.21070/ijins.v25i4.2387