Karakteristik Mutu Sensoris Dan Mikrobiologi Cincalok Udang Rebon (Acetes Sp.…

Abstract This study aims to evaluate the characteristics of the sensory quality, pH, ALT and BAL of cincalok made by the backslopping fermentation method with different inoculums. The method used was an experimental method with Racangan Acak Kelompok (RAK). The days (0,21,2,3) for category and the treatment given consisted of adding inoculums of 0% (C0), 10% (C10), 15% (C15), and 20% (C20)…