Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour
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Keywords:Consumer Preference, Freshwater Fishes, Fish Burgers
This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=70:10; A=62:18; B=66:14; C=74:6; D=78:2. The fis
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Copyright (c) 2018 Fairus Abdul Manaf, Nur Huda Faujan, Norlelawati Arifin, Norbalqis Bukhary Mohd Hanafiah
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