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Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food.

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Title: Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food.
Authors: Canti, Meda1,2 meda.canti@atmajaya.ac.id, Kasanti, Nafera Arvianda2, Hutagalung, Rory Anthony3, Lukas4, Pandjaitan, M. M. Lanny W.5
Source: Scientific Journal of Fisheries & Marine / Jurnal Ilmiah Perikanan dan Kelautan. Jun2025, Vol. 17 Issue 2, p545-557. 13p.
Database: Academic Search Ultimate
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  Data: Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food.
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        Value: 10.20473/jipk.v17i2.56831
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        Text: English
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        StartPage: 545
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      – TitleFull: Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food.
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              Text: Jun2025
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              Y: 2025
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