Pengaruh Formulasi Berbeda Terhadap Mutu Mie Sagu Instan Selama Penyimpanan P…

The objective of the study was to determine the effect of different formulations on the quality of sago instant noodles during storage at room temperature. The research was using experimental method and composed as Randomized Block Design (RBD). The treatment conducted were producing sago instant noodles in different formulas, namely: the sago instant noodles without any addition (A0); sago ins…