Karakteristik Mutu Risoles Dari Hasil Samping Fillet Ikan Patin (Pangasius Hy…

ABSTRACT This study aimed to analyze the effect of adding catfish fillet by-products on the organoleptic quality characteristics of rissole. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish fillet), R2 (500 grams by-product of catf…