PENGARUH FORTIFIKASI TEPUNG TULANG IKAN PATIN (Pangasius sp.) TERHADAP KARAK…

This study aimed to determine the effects and optimal concentration of fortified pangasius fish bone meal (Pangasius sp.) on the quality characteristics of kemojo sponge cake. The research was conducted using a completely randomized design (CRD). It applied four levels of fish bone meal fortification concentration: 0% (P0), 10% (P1), 15% (P2), and 20% (P3). The observed parameters included orga…