Studi Komperatif Mutu Organoleptik Dan Mikrobiologi Peda Ikan Kembung(Rastrel…

This study aimed to compare the organoleptic and microbiology quality of fermented mackerel (Rastrelliger sp.) between whole and fillet shape of the fish during storage at room temperature. The research used a comparative experimental method by conducting fermentation of mackerel with different shape, namely whole and fillet. They were fermented, observed and determined for their organoleptic a…