Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation

Joruk is a fermented fish product typical from East Ogan Komering Ulu, South Sumatra. This study aims to determine the chemical, microbiological, and sensory properties of the joruk during fermentation, as well as to get the right fermentation time for joruk production. Research was performed by pre...

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Autors principals:	Dyah Koesoemawardani, Nida Rianda Nabila, Samsul Rizal, Suharyono AS, Esa Ghanim Fadhallah
Format:	Artigo
Idioma:	Indonésio
Publicat:	Jurusan Teknik Pertanian Universitas Lampung 2023-03-01
Col·lecció:	Jurnal Teknik Pertanian Lampung
Matèries:	characteristic joruk wader fish protein tvb
Accés en línia:	https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6201
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