Pengaruh Suhu Pengukusan Berbeda Terhadap Komposisi Kimia Tepung Ikan Tembaku…

The objective of the study was to examine the effect of varied steaming temperatures on the chemical composition of the fish flour (Periophthalmodon schlosseri). The method used was experimental and composed as Completely Randomized Design (CRD) by conducting the treatment of steaming the fish at different temperatures (60, 70, and 80 oC). The parameters assessed were the rendemen and the psych…