Pengaruh Penambahan Jumlah Karagenan Berbeda Terhadap Mutu Bakso Ikan Lomek (…

This study aims to determine the effect of adding different amounts of carrageen to the quality of lomek fish meatballs. The method used was an experiment, with Completely Randomized Design (RAL) word one factor as treatment: Bo treatment: Bo (without carrageen), B1 (carrageen as amount 12.5 g), B2 (carrageen as amount 25 g) and B3 (carrageen an amount 37.5 g). parameters tested were organolept…