Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate)

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition....

Full description

Bibliographic Details

Published in:	Jurnal Keteknikan Pertanian Tropis dan Biosistem
Main Authors:	Nur Azzatul Amaliyah, Rosida, Anugerah Dany Priyanto
Format:	Article
Language:	English
Published:	Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya 2024-08-01
Subjects:	bonggolan milkfish sodium tripolyposphate sago flour ikan bandeng tepung sagu
Online Access:	https://jkptb.ub.ac.id/index.php/jkptb/article/view/12058