PRODUKSI KECAP IKAN TONGKOl (Euthynnus affinis) SECARA FERMENTASI
Fish sauce is clear brown liquid with umami and salty taste produce by fermentation of fish and salt. Traditional fermented fish sauce is produced about 6-12 months. By using pineapple (Ananas comosus) as additional protease, it reduces fermentation period. Continued fermentation is needed to create...
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| Format: | Theses |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/36626 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |