Penilaian Fisika Kimia Kerupuk Ikan Gurami (Osphronemus Goramy) Yang Disukai …

This study aimed to determine the physical-chemical assessments of crackers added with different gourami meat and to determine crackers preferred by consumers. The method used was an experimental method using a non factorial Complete Randomized Design (CRD) with 3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3 (200 g gourami meat). The analysis paramet…