Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete...
Open access
Research Article10.9734/afsj/2022/v21i12607
Aim: This study aimed to determine the ratio formula for the hydrolyzate of snakehead fish head flour and Instant seasoning flour of Coto Makassar. Study Design: The experimental design used was using an independent t test (independent t-test) namely (Coto Seasoning Flour: HPKIG...
Open access
Research Article10.9734/ajfar/2023/v21i1525
The use of mung bean flour in making snacks has been shown to increase the nutritional content and functional properties of the product, especially protein, minerals and dietary fiber. This study aims to determine the best formulation for making mustard sticks fortified with mung...