Pemanfaatan Pati Sagu Dan Tepung Udang Rebon Sebagai Bahan Baku Pembuatan Ker…

The research was to determine the effect of sago starch and rebon flour combination to the quality of sago crackers (According to SNI No. 02-7141-2009). A Completely Randomized Design used that consists of four treatments and four replications. The treatments were K1U1 (100% sago starch and 0% rebon flour), K2U2 (90% sago starch and 10% rebon flour), K3U3 (85% sago starch and 15% rebon flour) a…