Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteri…

This study aimed to determine the effect of adding seaweed flour on the quality characteristics of otak-otak made from white-lipped eel catfish, and to identify the optimal concentration of seaweed flour for those characteristics. The experiment used a non-factorial Completely Randomized Design (CRD) with four treatment levels: A0 (0% seaweed flour), A5 (5%), A10 (10%), and A15 (15%), each repl…