Karakteristik Mutu Sensoris Dan Mikrobiologis Sosis Ikan Nila (Oreochromis Ni…

ABSTRACT This study aimed to observe the effect of addition of secang extract on the quality of tilapia sausage, and to determine the best concentration. The treatment conducted was the addition of secang extract at different concentration (0, 4, 8, and 12%). The quality parameters observed were sensory evaluation (color, odor, taste, texture), and microbial testing (total plate count). The re…