Pengaruh Penambahan Substrat Bekasam Terhadap Mutu Dan Karakteristik Sosis Ik…

Fermented fish sausage is one of the processed fish meat products that utilise the role of Lactic Acid Bacteria (LAB). To accelerate the sausage fermentation process, it is necessary to add a starter culture in the form of a substrate of ikan rucah (bekasam) which contains many lactic acid bacteria. This research was conducted using experimental method and arranged using Randomised Group Design…