M. A. Santoso, A. Machfudz, and R. Akhirunnisa, “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”, ijins, vol. 25, no. 4, p. 10.21070/ijins.v25i4.2387, Oct. 2026.