Analisis Kadar Air, Kadar Protein dan Karakteristik Organoleptik Kerupuk Stik dengan Penambahan Konsentrasi Ikan Layang yang Berbeda
Febriana Muchtar,
Hastian Hastian,
Ruksanan Ruksanan
Abstract:This study was performed to examine the effect of different concentrations of mackerel scads fish on water content, protein content and organoleptic properties of mackerel scads stick crackers. This research was conducted using an experimental method with a non-factorial Completely Randomized Design (CRD).The treatment applied was in different concentrations of mackerel scads fish consisted of 3 levels of treatment, namely, 20% (L1), 30% (L2) and 40% (L3). Each treatment was replicated three times. Data of th… Show more
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