Abstract:Food modification by adding vegetables to popular local foods such as pempek is expected to help overcome low vegetable consumption. This study aimed to develop pempek products made from narrow-barred spanish mackerel (Scomberomorus commerson) with the addition of broccoli (Brassica oleracea var. Italica) and red cabbage (Brassica oleraceavar. Capitata forma rubra). It was an experimental study with a completely randomized design (CRD). There were 4 formulas for each type of pempek, F0 (0% vegetables), F1 (20%… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.