Pengaruh Perendaman Dalam Jahe Merah (Zingiber Officinale) Terhadap Mutu Kiji…

This study aims to determine the effect of immersion in red ginger on the quality of fresh mussel seen from the organoleptic values, Total Plate Count (TPC), Coliform bacteria and Escherichia coli, and to determine the best concentration of red ginger solution that is able to maintain fresh mussel quality. The method used in this study is the experimental method of immersing the mussel in red g…