id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
biomedich-498	Amelia, Leona; Astuti, Sussi; Fadhallah, Esa Ghanim; Koesoemawardani, Dyah	The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)	2024	8	.pdf	application/pdf	5729	380	61	The dietary fibre content of Bogor taro flour sausages is 9.66%, which is greater than tapioca flour sausages at 5.01%. The results showed that the formulation of tapioca flour and Bogor taro flour had a very significant on water content, ash content, hardness, springiness, cohesiveness, appearance, and overall acceptance but no effect on the taste and aroma of catfish sausage.	cache/biomedich-498.pdf	txt/biomedich-498.txt