Penambahan Tepung Bunga Kecombrang Sebagai Pengawet Alami Bakso Ikan Patin

ABSTRACT The purpose of this study was to obtain the best concentration of kecombrang flower flour as a preservative on the shelf life of meatballs and to obtain the best sensory assessment results for the catfish meatball product. The research method used a completely randomized design consisting of 5 treatments and 3 replications. The treatments consisted of T0 (without the addition of …