Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmu…

ABSTRACT This study was aimed to determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study was a completely randomized design (CRD) with 4 treatment levels, namely N0 (tapioca flour), N1 (sago starch flour), N2 (tapioca flour + yellow sweet potato flour), N3 (sago starch flour + yellow sweet potato fl…