Kajian Bubur Instan Yang Difortifikasi Konsentrat Protein Ikan Patin (Pangasi…

The objective of this study was to evaluate the quality changes of instan brown rice porridge fortified with catfish protein concentrate during storage. Instant brown rice proridge was prepared from glutinous red rice flours (33%), skim milk (50%); corn oil (2%); sugar (5%) and forfified with 10% catfish protein concentrate. The product was stored at room temperature for 45 days. Sensory analys…