Pengaruh Penggunaan Serai (Cimbopogon Citratus) Terhadapmutu Hasil Pengolahan…

This study aims to determine the effect of using the lemongrass on the organoleptic quality of smoked eel. 4 kg of fresh eel and lemongrass obtained from one market in Pekanbaru processed into smoked eel. The treatment of this study was using the different concentration of lemongrass (0%, 10%, 20% and 30%) from fresh eel to determine the quality of smoked eel. The result showed that the lemongr…