Formulasi Tepung Pelapis (Batter) Berbasis Pati Sagu Terhadap Sifat Fisiko-Ki…

This research aimed to gain the best formulation of batter on the physico-chemical and organoleptic properties of popcorn chicken. The research was conducted with five treatments and three replications. The treatments in this study were the type of formulation of batter: 100% sago starch (BS0); 50% sago starch:50% tapioca (BS1); 50% sago starch:50% glutinous flour (BS2); 50% sago starch:50% cor…