Lama Presto Terhadap Karakteristik Mutu Ikan Kapiek (Barbonymus Schwanenfeldii)

This study was aimed to produce presto processed using of kapiek fish (Barbonymus schwanenfedlii) in good quality. Besides, it was proposed to find out the proper cooking time by assessing their organoleptic, chemical, and microbiological characteristics. The method used was experimental and the design composed was non-factorial Completely Randomized Design (CRD). The treatment was consisted of…