Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Kualitas Terasi Udang…

This study aims to determine the effect of salt concentration and fermentation time on the quality of rebon shrimp paste (Acetes erythraeus) and to produce a booklet design as a teaching material for High School biology class XII. This study consisted of two stages, namely experiments and booklet design in April-Mei 2021. Experiments with a completely randomized design (CRD) with two facto…