Studi Penerimaan Konsumen Terhadap Dim Sum Dari Hasil Perikanan (Cumi-Cumi Da…

This study aims to determine the study of consumer acceptance of fishery dim sum (squid and white shrimp). The method used was experimental, by comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum (Litopenaeus vannamei). This research was conducted to test organoleptic (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, ash and fat content) of…