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  • Pengaruh Lama Perendaman Garam Biji Karet Terhadap Karakteristik Kerupuk Biji Karet Ikan Rucah

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    yondi hermawan
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    This document discusses the effects of different salt soaking times on the characteristics of cassava fish cracker. It tested soaking times of 1 to 6 days with cassava to fish ratios of 1:1 and 2:1 to determine how soaking time impacts the properties of the final cracker product.

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    New Microsoft Office Word Document

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    This document discusses the effects of different salt soaking times on the characteristics of cassava fish cracker. It tested soaking times of 1 to 6 days with cassava to fish ratios of 1:1 and 2:1 to determine how soaking time impacts the properties of the final cracker product.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    14 views1 page

    Pengaruh Lama Perendaman Garam Biji Karet Terhadap Karakteristik Kerupuk Biji Karet Ikan Rucah

    Uploaded by

    yondi hermawan
    This document discusses the effects of different salt soaking times on the characteristics of cassava fish cracker. It tested soaking times of 1 to 6 days with cassava to fish ratios of 1:1 and 2:1 to determine how soaking time impacts the properties of the final cracker product.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    PENGARUH LAMA PERENDAMAN GARAM BIJI KARET TERHADAP

    KARAKTERISTIK KERUPUK BIJI KARET IKAN RUCAH

    Lama Perendaman (Hari)

    Biji Karet : Ikan Rucah

    1:1

    2:1

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