Pengaruh Bumbu Rasa Kari Terhadap Mutu Dan Penerimaan Konsumen Mie Sagu Ikan …

This study aims to determine the effect of curry flavor on consumer acceptance of instant anchovy sago (Stolephorus sp) noodles and analyze the quality of instant anchovy sago products with curry flavor produced organoleptically, microbiologically, and proximate. The method used is the experimental method, with a completely randomized Complete Design (CRD) consisting of 4 treatment levels, name…