Pengaruh Cara Pemasakanberbeda Terhadap Kelarutan Protein Dan Perubahan Kandu…

This study aimed to know the value of rendement, chemical content of fresh sembilang fish meat and after experiencing coocking, and water soluble protein and salt soluble protein. The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 4 levels of treatment, with R0 (without coocking), R1 (boiling), R2 (boiling with salt), R3 (steaming)…