Masa Simpan Sosis Yang Diawetkan Dengan Pengawet Alami (Bakteriosin) Dan Peng…

This study aimed to determine the type of preservative that is good at extending the shelf life of sausages. This study uses two factors with three replications. The first factor was preservatives used (control; nitrites 0.3%; and bacteriocin 0.3%) and the second factor was storage time (0 days; 3 days; 6 days; and 9 days). Parameters observed were moisture, ash, fat, protein content, total …