Mutu Sensoris Dan Kimia Mie Kering Yang Dibuat Dengan Penambahan Daging Kijin…

Abstract This study aims to evaluate the sensory qualities of dried noodles of freshwater mussel (kijing) made from fresh meat, boiled meat and a mixture of fresh and boiled meat. The research method used is an experimental, namely the processing of dried mussel noodles made with the addition of mussel meat with different treatments. The design used was a one-factor Completely Randomized Design…