Studi Penerimaan Konsumen Terhadap Dim Sum Dengan Jenis Daging Ikan Berbeda

ABSTRACT The study aims to find out the level of consumer acceptance of dim sum from different types of fish meat such as catfish (clarias sp and pangasius sp). And wants to know which is the best treatment for dim sum. The method of research used is a comparative study using T-test with a 2 levels of treatment namely, D1 Clarias sp meat and D2 Pangasius sp meat with a weight of 300 gr of each…