Pengaruh Suhu Perebusan Berbeda Terhadap Kadar Protein Dan Asam Amino Pada Da…

This study aimed to determine the effect of different boiling temperatures on protein content and amino acids of sea cucumber(Holothuriascabra)meat The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 3 levels of treatment, with different of boiling temperature(80, 90, and 100oC). Parameters measured are yield value, moisture content…