Kandungan Mineral Dan Penerimaan Konsumen Terhadap Cookies Yang Difortifikasi…

This study was aimed to evaluate the effect of adding mussel shell flour towards mineral content (calcium and phosphorus) of cookies and to determine the optimal concentration of mussel shell flour in cookies without reducing consumer acceptance. The experimental method was used in this research with one factor of Completely Randomized Design (CRD), namely the addition of freshwater mussel shel…