Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis)

• Published in: Jurnal FishtecH Vol. 6; no. 2; pp. 115 - 125
• Main Authors: Sari, Dahlia Puspita, Nopianti, Rodiana, Baehaki, Ace
• Format: Journal Article
• Language: English
• Published: 24.07.2018

Crackers are a type of biscuits produced through a fermentation process. They are crunchy, have a flat shape and a rather salty taste, and when broken, they show a multi-layered cross-section. A study on the effects of the addition of siamese gourami fish meal on the sensory and physicochemical char...