Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Table 2

The average organoleptic value of fortified sago noodles from fish meal.

Treatment	Parameters
	Appearances	Odor	Taste	Texture
M0	5.03^d	5.16^c	5.83^a	5.24^c
M1	5.99^c	5.99^b	7.93^c	5.99^b
M2	8.19^b	8.45^b	8.48^c	8.35^b
M3	6.96^a	5.09^a	6.67^b	6.61^a

Description: M0 (control), M1 (fish meal 6%), M2 (fish meal 8%), and M3 (fish flour 10%). Mean values; the different letters within the same column represent significantly different values ().