Pengaruh Penambahan Konsentrat Protein Dari Jenis Ikan Berbeda Terhadap Pener…

This research was to determine the effect of the addition protein concentrates from different types of catfish (P. hypopthalmus, C. gariepinus and P. albilabris) to consumer acceptance of bread. The method used is an experiment using non-factorial completely randomized design (RAL), with 4 levels of treatment namely K0 (control), K1 (addition of Shark Catfish KPI), K2 (addition of Walking Cat…