Penambahan Tepung Labu Kuning Dalam Meningkatkan Mutu Kerupuk Sagu

This research is aimed to find out the effect of yellow pumpkin flour addition toward the content of the nutrition in Sago Chips. From consumers’ point of view, the writer knew that there is the characteristic of censor attribute to the four treatments of sago chips product. This experimental research used Comprehensive Random Program with four treatments and four times tests such as KL1 (100…