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This document discusses a study on the effect of different ratios of tapioca and Gracilaria seaweed on the characteristics of sardine fish sausage. The study used a completely randomized design with 6 treatments of varying tapioca to seaweed ratios. Parameters measured included water content, ash content, protein, fat, carbohydrates, crude fiber, and sensory attributes. Results showed the 80% tapioca - 20% seaweed ratio produced sausage with the best characteristics such as water content, texture, taste and

Author

Muhamad Fadilah Akbar

Language

EN