Penambahan Beberapa Konsentrasi Tepung Udang Kering Dalam Pembuatan Rengginan…

ABSTRACT The purpose of this study was to obtain the best concentration of dried shrimp in the making of sago starch rengginang according to the quality requirements Indonesia national standard of fish, shrimp and mollusk crackers (SNI 8272:2016). The research method used a completely randomized design (CRD) with four treatments and four replications to obtain 16 experimental units. The treatm…