Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos)

• Main Authors: ERVEN ERA PRASTICA, '-, Endang Dewi Masithah, Kustiawan Tri Pursetyo, -
• Format: Article PeerReviewed
• Language: English; English; English; English
• Published: 2021
• Subjects: SH138 Mariculture
• Online Access: https://repository.unair.ac.id/125528/5/10.Artikel-%20Evaluation%20of%20Sensory%20Quality%20and%20Nutritional.pdf; https://repository.unair.ac.id/125528/2/TURNIT~1.PDF; https://repository.unair.ac.id/125528/4/Evaluation%20of%20Sensory.pdf; https://repository.unair.ac.id/125528/6/10.%20Etic%20Evaluation%20of%20sensory.pdf; https://repository.unair.ac.id/125528/; https://wvj.science-line.com/vol-11--no-1-mar-2021.html
• Institution: Universitas Airlangga

Fish Cakes (Perkedel) is Indonesian fried patties, most commonly made from mashed potatoes mix with beef or chicken. This research was conducted to determine the sensory quality and the best nutritional value of the cakes which are composed of tuna fish and milkfish. The study used an experimental m...