Pengaruh substitusi kulit kentang (Solanum tuberosum L.) dalam pembuatan bakso ayam terhadap mutu kimia, kandungan zat besi, dan mutu organoleptik
Potato processing in food industry leaves the main waste in the form of potato peels. Based on its nutritional value, potato peels has the potential to be used as a food ingredient. 100 g of potato peels contains 115 calories, 19.8 mg of calcium, 7.8 g of vitamin C, 5 g of fiber, and 4.1 mg of iron....
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2023-12-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/17060 |