Pengaruh Pengunaan Garam Rumput Laut Dengan Konsentrasi Yang Berbeda Terhadap…

The aim of this study was to determine the effect of using seaweed salt at different concentrations on the quality of fermented Rebon shrimp salty soy sauce. The treatments consisted of four different salt concentrations: 0% (R0), 15% (R1), 20% (R2), and 25% (R3). The results showed that the use of seaweed salt at different concentrations had a significant effect on taste, aroma, and color valu…