Karakteristik Mutu Ikan Mas (Cyprinus Carpio) Arsik Dengan Cara Pemasakan Ber…

ABSTRACT This study aims to determine the effect of different cooking methods on the quality characteristicws of arsik carp by organoleptic, chemical, and microbiological and get an alternative way to cook arsik carp. The treatments given were P1 (boiling), P2 (steaming), dan P3 (presto). The analytical parameters observed were organoleptic values (hedonic test and quality test), chemical …