Pengaruh Fortifikasi Rumput Laut (Eucheuma Spinosum) Terhadap Mutu Pekdos

ABSTRACT This study aims to determine the effect of fortification of seaweed (Eucheuma spinosum) on the quality of pekdos and determine the amount of seaweed addition to producing the best quality of pekdos. The research method used was experimental with the processing of pekdos with the addition of seaweed porridge (E. spinosum) in different concentrations. The research design was a comp…