About this document
Product Development of Fish Crisp From Sucker Mout by rini susilowati is a document available to read on EtoBox.
The study focuses on developing a standard formula and process for creating baked fish crisps from Sucker Mouth Fish (Hypostomus plecostomus), analyzing its chemical composition and sensory qualities. Testers preferred a specific formula and ratio for palatability, with the product maintaining quality over two weeks at room temperature. The research aims to promote healthier snack options for children while utilizing an invasive fish species to address environmental concerns.
- Author
- rini susilowati
- Language
- EN