Chemical characteristics and optimization of milkfish terrine formulation with taro (Colocasia esculenta L.) and agar flour using response surface methodology

Milkfish is an excellent source of high-quality protein, making it an ideal ingredient for the production of functional foods. A novel formulation method, based on the addition of agar and taro flour, was successfully optimized and validated to determine the nutritional value of milkfish terrine. Therefore, this study aimed to determine the optimum concentration of agar and taro flour for milkfish terrine formulation based on their nutritional content. The Box–Behnken Design (BBD) with two...