Sifat organoleptik dan kadar protein pada rolade ikan lele dumbo (Clarias gariepinus) dengan penambahan tepung kacang kedelai
Janet Annisa Sanditya,
Linda Riski Sefrina,
Milliyantri Elvandari
Abstract:Background: Rolade is a processed product made from a mixture of finely ground meat with flour or strach. Generally, rolade used beef as the main ingredient. This study used african catfish as the main ingridient and the addition of soybean flour to increase the nutritional contents of rolade as specially protein content.Objectives: This study amied was to analyzes the effect soybean flour subsitution on the nutritional contents (moisture, ash, fat, protein, carbohydrate, and iron) and to assess changed in the… Show more
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