Studi Komperatif Mutu Pindang Presto Ikan Jelawat (Leptobarbus Heoveni) Denga…

This research aims to study the quality of boiled fish presto jelawat with different packaging for low temperature storage seen from organoleptic value, moisture content, TVN (Total Volatile Nitrogen), Fungi and bacteria psikrofilik. The method used is a comparative study (comparative experiment) of the quality of boiled presto fish jelawat vacuum (V) and boiled presto non vacuum (NV) conducted…