Pengaruh Penambahan Jahe Merah (Zingiber Officinalevar.Rubrum) Terhadap Mutu…

ABSTRACT This study aims to determine the effect of adding red ginger to the microbiological and organoleptic quality of presto milkfish during cold temperature storage and to determine the optimum its concentration. The treatments were given on J0 (without red ginger), J1 (60% red ginger), J2 (70% red ginger), J3 (80% red ginger). The parameters were observed to hedonic quality tests (appeara…