Pengaruh Perbedaan Proses Pemasakan Daging Ikan Jelawat (Leptobarbus Hoevenii…

The research was aimed to determine the shelf life of common carp (Leptobarbus hoevenii) fish abon in different processing method, namely steamed and presto. The results showed that the fish abon processed by presto was more preferred by consumers compared to that by steamed. The characteristics of the appearance of the fish abon presto was colored slightly brown, the texture was fibrous rather…