Nori Level of Preference with Mixed Sargassum sp. and Eucheuma spinosum Seaweed as Raw Material
Abdurrahman Faris, Evi Liviawaty, Yuli Andriani & Eddy Affrianto · Asian Food Science Journal · 2019
This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Euch...
Open access
Research Article
10.9734/afsj/2019/v11i230059