Effect of the Addition Red Ginger Extract (Zingiber officinale Var Rubrum) on the Physical and Microbiological Characteristics of Seaweed Jelly Candy
Sri Ayu Meilda Mustika, Iis Rostini, Emma Rochima & Rusky Intan Pratama · Asian Journal of Fisheries and Aquatic Research · 2021
Seaweed jelly candy is a popular food product with a characteristic chewy texture and sweet taste, but it is very susceptible to quality degradation because it is semi-wet so it is easy for microorganisms to grow. This research aims to determine the effect of adding red ginger ex...
Open access
Research Article
10.9734/ajfar/2021/v13i630280