Pengaruh Fortifikasi Tepung Ikan Teri Nasi (Stolephorus Sp) Terhadap Cita Ra…

Abstract Tempe (Fermented soybean cake) is a fermented food ingredient from soybeans using the fungus Rhizopus sp. This study aimed to determine the effect of fortification of anchovy flour on tempe flavor and to determine the best concentration of anchovy flour in making tempe. The treatment of this study was anchovy flour with different concentrations of P0 (0%), P1 (3%), P2 (5%), P3 (7%). …