The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of...

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Bibliographic Details
Main Authors: Leona Amelia, Sussi Astuti, Esa Ghanim Fadhallah, Dyah Koesoemawardani
Format: Article
Language:English
Published: State Islamic University Sunan Kalijaga 2024-10-01
Series:Biology, Medicine & Natural Product Chemistry
Subjects:
bogor taro flour
catfish sausage
tapioca flour
Online Access:https://sciencebiology.org/index.php/BIOMEDICH/article/view/498
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