Studi Penerimaan Konsumen Terhadap Fishball Patin (Pangasius Sp.) Dengan Pena…

ABSTRACT This study aimed to determine the effect of the addition of different concentrations of sago flour on the manufacture of patin fishball to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely, P0 (control), P1 (15% sago flour), P2 (30% sago flour) and P3 (45% sago flo…