Hafidz Rizkiyanda

Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread

Hafidz Rizkiyanda, Evi Liviawaty, Iis Rostini & Rusky Intan Pratama · Asian Journal of Fisheries and Aquatic Research · 2024

This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The...