Penambahan Tepung Porang Sebagai Alternatif Pengganti Bahan Pengenyal Sintetis Pada Produk Bakso Ikan Kurisi
Novia Rahayu,
Meydia Kusuma Wardani,
Agustono Prarudiyanto
et al.
Abstract:Meatballs are a popular processed food product made primarily from beef, enjoyed by individuals across various age groups. In addition to beef, fish meat can also be used as a raw material for meatballs. However, the conventional production of meatballs often involves the utilization of synthetic gelling agents that pose potential health risks to consumers. This study aimed to assess the chemical, physical, and organoleptic attributes of kurisi fish balls fortified with porang flour (Amorphophallus oncophillus… Show more
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