Pengaruh Fortifikasi Tepung Ikan Toman (Channa Micropeltes) Terhadap Mutu Kue…

This research aimed to determine the influence snakehead (Channa micropeltes) flour fortification and its optimal concentration on the quality of dry choux pastries. This study used a non-factorial completely randomized design (CRD) to test four levels snakehead flour addition to dry choux pastries. The treatments were T0 (0%), T1 (10%), T2 (15%), and T3 (20%), and each was repeated three times…