Studi Mutu Petis Udang Rebon (Acetes Erythraeus) Dengan Penambahan Jumlah Gar…

The research was aimed to find out the effect of salt addition with different amount to the quality of rebon shrimp paste by looking at organoleptic and proximate values. The method used was an experimental method, with a Completely Randomized Design (CRD) which consists of 3 levels of treatment: 5g of salt (A1), 10g of salt (A2) and 12.5 g of salt (A3). The tested parameters were organoleptic …