Optimasi Fortifikasi Tepung Chlorella Sp. Dalam Pengolahan Nata

This research aimed to study the effect of Chlorella sp.different weight and to find out the optimum weigth of Chlorella sp. flour fortified into the nata. The method used was experimental, that was fortification of Chlorella sp. flour in the processing of nata. The design used was a non-factorial completely randomized design, consisted of 4 weigthlevels, namely: no Chlorella sp.flour added (N1…