Pengaruh Waktu Pemasakan Presto Berbeda Terhadap Karateristik Mutu Abon Ikan …

This study aims to determine the effect of different pressure cooker on the quality characteristics of shredded carp (Cyprinus carpio). The research method used was experiment by making carp shredded with different pressure cooking times. The design used was a non-factorial completely randomized design (CRD) with different presto cooking times, consisting of L0 (steamed carp for 30 minutes)…