Pengaruh Fortifikasi Konsentrat Protein Ikan Lele (Clarias Sp.) Terhadap Mutu…

Absctract The purpose of this study was to determine the effect of catfish protein concentrate different concentrations of 0, 5, 10 and 15% on the quality (organoleptic, proximate and ALT) of dried cakes, to find out how consumer quality acceptance of cakes. The research design used was a non-factorial Completely Randomized Design (CRD) with 4 levels namely 0 (F0), 5 (F1), 10 (F2), and 15…