Penerimaan Konsumen Terhadap Cendol Dengan Penambahan Tepung Tulang Ikan Lele…

This study was aimed to determine the effect of the addition of fishbone flour of catfish in the making of cendol on consumer acceptance, to determine the best concentration of fishbone flour of catfish in making cendol. The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, without adding fishbone flour (C0), add…