Karakteristik Mutu Sensoris Dan Kimia Cincalok Udang Rebon (Acetes Eryhraeus)…

the study aims to evaluate the effect of backslopping method on fermentation time, sensory and chemical quality of fermentation cincalok. Four a tipe cincalok were prepared from rebon shrimp which are backslopping with 0%, 10%, 15% dan 20% inoculum respectively the cincalok were evaluate for fermentation time (pH), sensory and chemical quality characteristics. The resulh shwoed that the ci…