preference level

Effect of Shrimp Shell Flour Substitution on Croissant Liking Level

Rcakasiwi Adiarsa, Junianto, Wahyuniar Pamungkas & Rusky Intan Pratama · Asian Food Science Journal · 2023

This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padja...

Open access Research Article 10.9734/afsj/2023/v22i4628

The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level

Astri Dinnaryanti, Emma Rochima, Yayat Dhahiyat & Iis Rostini · Asian Food Science Journal · 2019

Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Un...

Open access Research Article 10.9734/afsj/2019/v11i430069

Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake

Muthia Nurlestari Putri, Rusky Intan Pratama, Yuli Andriani & Iis Rostini · Asian Food Science Journal · 2019

Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...

Open access Research Article 10.9734/afsj/2019/v10i430049