Analisis Karakteristik Kimia Dan Nilai Gizi Pada Makanan Tradisional Cincalok…

Cincalok is a traditional fermented food made from rebon shrimp (Acetes indicus). Each cincalok from a different region is characterized by its ingredients. In this study, the cincalok used was collected from Indragiri Hilir Regency, with sago as carbohydrate source. The lack of knowledge about cincalok causes it to be less known among the wider community, even though this food has a hi…