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KARAKTERISTIK FISIK DAN ORGANOLEPTIK TEPUNG DAGING KERANG BAMBU (Solen sp.) DENGAN BAHAN PERENDAM YANG BERBEDA

  • Trisyani N
  • Agustin T
  • Ningrum R
Jurnal Kelautan: Indonesian Journal of Marine Science and Technology (2021) 14(1) 82-90
DOI: 10.21107/jk.v14i1.10386
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Abstract

… Hasil uji karakteristik fisik warna tepung daging kerang bambu menunjukkan bahwa derajat putih tepung daging kerang bambu (Solen sp.) yang direndam menggunakan jeruk nipis, jeruk lemon, jeruk limau, jeruk purut berturut-turut sebesar 55,73%, 54,19%, 55,09%, 53,72 …

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APA

Trisyani, N., Agustin, T. I., & Ningrum, R. H. (2021). KARAKTERISTIK FISIK DAN ORGANOLEPTIK TEPUNG DAGING KERANG BAMBU (Solen sp.) DENGAN BAHAN PERENDAM YANG BERBEDA. Jurnal Kelautan: Indonesian Journal of Marine Science and Technology, 14(1), 82–90. https://doi.org/10.21107/jk.v14i1.10386

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