Karakteristik Mutu Kerupuk Ikan Biang (Setipinna Sp) Dengan Bahan Pengikat Be…

Abstract This study aims to determine the characteristics of the organoleptic quality of biang fish (Setipinna sp) crackers with a different binder (sago and tapioca). An organoleptic assessment was carried out using a hedonic quality test with a treatment scale of 3 - 9, with 25 panelists being somewhat trained. The method used is experimental, namely conducting experiments on the process…