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IJSRP, Volume 9, Issue 6, June 2019 Edition [ISSN 2250-3153]



      Sodik Romadlon, Eddy Suprayitno dan Titik Dwi Sulistiyati

Abstract: The cork fish is not liked by the community due to the fishy smell or fishy smell of cork, so it is necessary to diversify the processing of cork fish in order to be able to increase the interesting consumption of the community. The process of cork fish has not yet been optimal, so it is necessary to diversify the process of cork fish into a product that has a higher value, both from nutrition and economics so that the potential of cork fish can be utilized optimally, one of which is by making brownies with cinnamon as an antioxidant.

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Sodik Romadlon, Eddy Suprayitno dan Titik Dwi Sulistiyati (2019); The Effect of Addition of Sweet Wood Extract (Cinnamomum burmanii) and Saving Time on Fat Levels, FFA Levels and TBA of Brownies Cork Fish (Ophiocephalus striatus); International Journal of Scientific and Research Publications (IJSRP) 9(6) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.06.2019.p9054

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