The Effect of Different Concentration of Salt to the Glutamic Acid in Catfish Bakasam Powder
Abstract
“Bekasam adalah produk fermentasi yang terbuat dari ikan yang dibalut dengan garam dan nasi. Selama proses fermentasi terjadi pemecahan protein menjadi molekul-molekul yang lebih sederhana terutama asam glutamat. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi garam terhadap kadar asam glutamat pada bubuk bekasam ikan lele. Metode penelitian bersifat null experimental laboratories null menggunakan Rancangan Acak...
Paper Details
Title
The Effect of Different Concentration of Salt to the Glutamic Acid in Catfish Bakasam Powder
Published Date
May 4, 2019
Journal
Volume
3
Issue
1
Pages
110 - 115
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Notes
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