Karakteristik Mutu Kimia Dan Sensori Nugget Ikan Patin Dan Jamur Tiram Putih

ABSTRACK This study aims to obtain the best fish nugget formulation in accordance with quality standard for fish nuggets made from catfish and oyster mushrooms on nutritional and organoleptic characteristics. This research method used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments used were PJ1 (catfish 70: oyster mushroom 30), PJ2 (catfish 60: oyster …