Pengaruh Penggunaan Asap Cair Dengan Konsentrasi Yang Berbeda Terhadap Mutu K…

This study aimed to determine the effect of the use of liquid smoke with a different concentration on skipjack tuna (Katsuwonus pelamis) katsuobushi quality. The research method used was the experimental method with a non-factorial Randomized Complete Design (CRD) design with three levels namely 5% (K1), 7% (K2) and 9% (K3) with replications three times to obtain 9 experimental units. The data …