Status mutu mikrobiologis, kimia dan sensoris ikan asin kering yang dipasarka…

Quality control of salted fish, especially after processing or during storage and marketing is important aspect to ensure that the product is not contaminated with spoilage and pathogenic microbes that can shorten the product shelf life and endanger consumer health. This study aimed to evaluate the microbiological, chemical and sensory quality status of dried salted fish marketed in Ibuh Ma…