Summary
The North Lombok Regency Government continues to strive to increase cassava production. One effort to increase productivity is by creating a typical North Lombok food, namely opak-opak. The purpose of this study was to determine the nutritional profile of cassava opak-opak with the addition of broiler chicken eggs. This study used a Completely Randomized Design (CRD) with four treatments and five replications, with the addition of eggs of 0%, 5%, 10%, and 15% for each kilogram of cassava starch. The results showed significant changes in several chemical parameters of the product composition. Increasing the percentage of eggs from 0% (P0) to 15% (P3) had a significant effect on the moisture, ash, crude fat, crude fiber, and crude protein content of the final product. The moisture content de
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