Pengaruh Jenis Kemasan Berbeda Terhadap Mutu Mie Sagu Yang Difortifikasi Deng…

This study was purposed to determine the effect of different types of packaging on the quality of sago noodles fortified with catfish protein concentrate (Pangasius hypophthalmus) during room temperature storage. The method used was experimental method, with a Randomized Block Design (RBD) consisting of 3 different types of packing treatment is A1 HDPE, A2 Alumunium foil, and A3 combination and…