Kualitas Dange Yang Disubstitusi Tepung Daging Ikan Kembung (Rastrellinger kanagurta)
Dange is a traditional food made from delicate wet sago starch first due helmet and further roasted in forna.Dange has rectangle form, flat with approximately 0,5 cm thickness.In addition, dange is also well known for its light, tasteless, hardness and relatively not hygroscopy.To increase the quality of dange and improve its flavour, a research wa