Assessing the Organoleptic Properties of Biscuit Products at Various Levels of Addition of Bream Fish (Nemipterus japonicus) Meat
Junianto, Sinta Firanida, Fritsan Rizki Jefferson Sihombing, Thania Tiaraningsih, Rama Putra Dinta & Nevan Kenaz · Asian Journal of Food Research and Nutrition · 2023
The research aimed to determine how much bream fish meat flour should be added during biscuit-making in order to achieve the most preferred product. The research method used was experimental, employing four treatments: 0% (no addition, serving as the control), 5%, 7.5%, and 10% o...
Open access
Research Article