Characterization of Tuna Jerky with the Addition of Seaweed (Eucheuma cottonii) Flour
Fish jerky has hard texture which could make the appearance became less attractive to consumers. The aim of this study was to characterize tuna jerky with the addition of seaweed flour E. cottonii in order to increase acceptability by consumers. Result shown that seaweed flour characterization was c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2019-08-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/27678 |