Fortifikasi Sumber Protein Berbeda Dalam Pembuatan Mie Sagu Instan

The objective of the research was to observe the effect of different protein source fortified on the quality of sago instant noodle determined by sensory evaluation and proximate analysis. The research used experimental method and composed to completely randomized design (CRD). The treatments conducted were fortifying the different sources of protein into the sago instant noodles, including: th…