Studi Penerimaan Konsumen Pada Lava Cake Dengan Substitusi Tepung Rumput Laut…

This study aims to determine consumer acceptance of lava cake with seaweed flour substitution (Eucheuma Cottonii), and can increase the nutritional value of lava cake products. The research method was experimental, namely processing the lava cake with direct substitution of seaweed flour. The design used in this study was a Completely Randomized Design (CRD) non factorial, consists of 5 lev…