Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage
Muhammad Heffiqri Riady, Iis Rostini, Yuli Andriani & Rusky Intan Pratama · Asian Food Science Journal · 2019
This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature sto...
Open access
Research Article
10.9734/afsj/2019/v12i330084