Pengaruh Fortifikasi Tepung Daging Kijing (Plisbryoconcha Sp) Pada Wafer Con…

ABSTRACT This study was aimed to determine the effect of fortification of mussel meat flour on cone wafers towards consumer acceptance. The treatment was the addition of mussel meat flour with different concentration which consisted of 0% mussel flour (W0), 2,5% 0f mussel flour (W1), 5% of mussel flour (W2), and 7,5% of mussel flour (W3). Analysis parameters include organoleptic test (app…