Beberapa karakteristik kerupuk ikan yang dibuat dengan variasi rasio ikan nila/tapioka dan lama perebusan adonan

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1997
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/23940/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6904
• Institution: Universitas Gadjah Mada

'Keropok' crackers preparation was varied in the ratio of fish added to tapioca starch, and the length of dough-like mixture cooking. The fish used was in the form of ground red 'nila' fish (Orcochromis niloticus) meat. The ratios of fish to starch were 30:70, 40:60, 50:50, and 6...