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PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT
Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya
<p>Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjectivedoi:10.21580/ns.2017.1.1.1992 fatcat:xssfl4hfr5bhfaabnm4fmow57a